Fuyu Persimmon and Radicchio Salad with Feta and Pomegranate Seeds
Published by Chronicle
The colors of this salad—red, orange, and white—are dazzling. The sprinkle of pomegranate seeds provides a good crunch, and the feta adds a nice saltiness, riffing against the sweet persimmon. Serve as a first course, or as a main course for lunch.
Persimmons are available mainly in two varieties on the West Coast. Fuyus, short, squat, and shaped like a small apple, are eaten when crisp, usually out of hand, while the acorn-shaped Hachiya must ripen to a nearly gelatinous state to be edible, and is then usually turned into a pudding, cookies, or a cake. Native to Asia, and the season’s most underappreciated fruits, persimmons are beguiling on the tree: amber globes dangling from spare, leafless, woody limbs.
“Most farmers can’t give them away,” says Stan DeVoto, who is also known at the market for his splashy array of cut flowers and Sebastopol apples. “Every year I pull up more trees so that I can make room for flowers and apples. Customers seem to prefer the Fuyus because they can be eaten out of hand. But the Hachiyas are best for baking.”
Bill Crepps of Everything Under the Sun, in Winters, has been farming persimmons organically for fifteen years. Market shoppers know him best for selling unusual sun-dried or dehydrated fruits, including persimmons, which keep their vibrant color and taste.
The only persimmons native to North America (Diospyros virginianal, found primarily in the eastern Midwest and in some Atlantic and Southern states, are unlike the varieties of California, the Mediterranean, or Asia. They are small and dark and considered ripe once they fall to the ground. They are far too puckery before that point. You won’t find them at the market, but if you should come across them elsewhere, they are good eaten out of hand or used in cakes and puddings.
Fall and Winter
Both the Hachiya and Fuyu should be a rich orange. You can purchase Hachiyas when they are still firm and ripen them at home, or purchase them soft and ripe. Fuyus should be firm and the small leaves surrounding the stem should be fresh looking.
Arrange firm Hachiyas, point side up, on a windowsill or as a centerpiece on a platter and wait for them to ripen. Once ripe, they can be stored in the refrigerator for a few days. If you are in a hurry, place firm Hachiyas in the freezer as is for 24 hours. Then thaw them in the refrigerator and use them for baking: scoop the flesh from the peel, remove any seeds, and puree the flesh in a food processor. If you have too many Hachiyas ripening at the same time, scoop out the flesh, measure it, place in zippered plastic bags, label and date, and freeze for up to 2 months. Store Fuyus at room temperature for a day or two, or in the refrigerator for longer.
Fuyus, which are essentially seedless, can be eaten peel and all, or you can peel and slice them for salads. You need to peel Hachiyas and remove any small, dark seeds from the pulp.
Serves4 to 6
Total Timeunder 30 minutes
OccasionCasual Dinner Party, Formal Dinner Party
Recipe Courseappetizer, main course
Dietary Considerationappetizer, main course
Taste and Texturecheesy, fruity, sweet, tart
Type of Dishfirst course salad, main course salad, salad
- 2 tablespoons apple balsamic vinegar or 2 tablespoon red wine vinegar and a few drop aged balsamic vinegar
- 1 shallot, minced
- Salt and freshly ground black pepper
- 1/3 cup extra virgin olive oil
- 3 Fuyu persimmons, peeled and thinly sliced crosswise
- 1 head radicchio, cored and thinly sliced
- 2 cups small arugula leaves
- ¼ cup crumbled feta or blue cheese
- Handful of pomegranate seeds
To make the vinaigrette, in a small bowl, combine the vinegar, shallot, and a little salt and pepper. Let stand while you get the salad ready. Just before using, whisk in the olive oil to make a vinaigrette.
In a salad bowl, combine the persimmons, radicchio, arugula, and about two-thirds of the cheese. Drizzle the vinaigrette over the top and toss to coat evenly. Scatter the remaining cheese and the pomegranate seeds over the top and serve.
2006 Christopher Hirsheimer and Peggy Knickerbocker