← Back to Search Results
American, California, New American
Fuyu Persimmon and Radicchio Salad with Feta and Pomegranate Seeds

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

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.

Yield: Serves 4 to 6

Ingredients

For the Vinaigrette:

  • 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

Directions

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.

Notes

Persimmons:

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.

Season:

Fall and Winter

Choosing:

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.

Storing:

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.

Preparing:

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.


© 2006 Christopher Hirsheimer and Peggy Knickerbocker

Note from Cookstr's Editors

Nutritional information is based on 6 servings, 1/4 cup pomegranate seeds, using feta cheese, and includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

202kcal (10%)
379mg (16%)
19g
4g
14g (22%)
0g
3g (14%)
9g
1g
4mg (1%)
12g
2g
17mg
285mg
89mcg RAE (3%)
10mg (17%)
55mg (5%)
1mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
lucid-food Lucid Food
by Louisa Shafia
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
baked-explorations Baked Explorations
by Matt Lewis
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
a-new-way-to-cook A New Way to Cook
by Sally Schneider
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
new-american-table New American Table
by Marcus Samuelsson
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
lidias-italy Lidia's Italy
by Lidia Bastianich
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
desserts-4-today Desserts 4 Today
by Abby Dodge
mom-a-licious Mom-a-Licious
by Domenica Catelli
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?