It seems like forever since I walked my butt down the hill to the Hollywood Farmers Market for a Market Matters post. But persimmons are calling and they can’t keep up the racket much longer. That’s just how they are. Bold and assertive– then GONE! Well, before they are gone gone I suggest you pick some up and make this Fuyu Persimmon Salad with Arugula & Pomegranate. It could well be the prettiest belle of the seasonal salad ball, sure to turn heads because it’s a lovely study in contrast.
The peppery arugula contrasts with sweet persimmon and tart pomegranate– both on the palate and on the plate. Because the vibrant colors are a big part of this beauty’s success. I have also used contrasting vinegar styles in the dressing. Rich, sweet balsamic plays against the super bright acidic notes of coconut vinegar.
But the star of this salad is persimmon. Lots of folks are not overly familiar with persimmons. But in Southern California the Fuyus herald in the Holiday season. They stay bright orange, starkly clinging to the tree’s branches long after the leaves have fallen, creating a decorative sculptural element in every garden lucky enough to boast of one. I don’t think I could ever really be ready for Thanksgiving until the persimmons put on their seasonal show around here.
Another strange thing about persimmons is this– way too many people pretend that they don’t like persimmons. I can’t understand why they put on such a farce. It’s impossible to truly dislike persimmons. I suppose their ruse could be rooted in a bad persimmon experience. One that happens far too often amongst the uninitiated. Because, besides Fuyu, which are sweet and crisp, there’s another type of persimmon which has an astringent habit of tempting folks in before it’s really ripe.
I am talking about Hachiya persimmons, which are larger than the more common Fuyu. They have a tapered, acorn-like shape. They turn a lovely shade of deep reddish-orange too. But they are not ready to eat, just because their hue seems so delicious. Hachiya must be butter-soft before you even think about serving them. In fact, they are at their best when they barely even hold their shape and are often splotched with brown. Much like pudding they are often sliced and eaten with a spoon. But they are very good in baking too, adding an exotic sweetness and lots of moisture to cakes, cookies, and bread.
Fuyu Persimmon Salad
For this persimmon salad, I choose Fuyu for its crisp nature. I like some crunch in a salad. They are squatter and look a bit like an orange tomato, or a tiny pumpkin. They are sweet and crunchy. They are at their best when the color peaks but they remain quite firm. They have an extra bonus too. When sliced horizontally they reveal their inner star, making them a pretty Holiday adornment to this salad.
Fuyu Persimmon Salad with Arugula & Pomegranate serves 6 CLICK here for a printable recipe
- 2 fuyu persimmons
- 0.25 c extra-virgin olive oil
- 1 T aged balsamic vinegar
- 1 T coconut vinegar (you may substitute any white vinegar)
- 0.5 t sea salt
- 1 pinch freshly cracked black pepper
- 3 c arugula
- 0.5 c pomegranate seeds
To make the persimmon salad: Cut the top off the persimmons, then using a vegetable peeler, peel the skin off too. This is optional as the skin is edible. Use a mandoline to carefully slice crosswise paper-thin slices, exposing the starburst in the center of each slice.
In a small bowl whisk together the oil with the vinegar, salt, and pepper.
In a large salad bowl toss the arugula and the pomegranate seeds with the vinaigrette to coat. Divide the persimmon salad among six plates and top each with slices of persimmon.
SERIOUS FUN FOOD
Greg Henry
Sippity Sup
Fuyu Persimmon Salad
because I think I speak for everyone here, we all like to hear it! and knowing there is a savory clafouti from your mom has me looking forward to your book all the more!
Tough being every depatment of Sup Industries, isnt it?
Not laughing at you at all! My husband just shakes his head when I tear up at the silliest things. I knew there was one more reason I liked you!
No worries about waiting for the recipe–I plan to own your book then I will be able to make your mom’s Klaf-a-tee. 🙂
Hi Greg,
Congratulations, can’t wait for your book! Really appreciated your comment on my post about it never being too late for thanksgiving.
a savory clafoutis? I may have to buy a couple of your books so I can pass along its goodness to others. Can’t wait!
How sweet! English was my mother’s second language and her spelling, even today, is atrocious! Her grocery list would make my dad and I laugh every week: chicken ties. Great memories! Can’t wait for the cookbook and I love crustless quiches. Never thought of it as a savory clafoutis.…
She sounds larger-than-life. So sorry for your loss Greg.
Glad you are able to include her recipes in your book, such a lovely tribute.
LL
I don’t know how I missed this news so I’ll say congratulations now. Can’t wait to read your book!
Your mom’s recipe sounds intriguing and so does your cookbook project! My mom is also a serial mispronouncer — I grew up with idioms such as “huffing and buffing” (for “huffing and puffing”) and “ho and below” (for “lo and behold”). I remember these two in particular because they actually turned up in her mass-mailed Christmas letter on year, to the mortification of my sisters and me. But English is her second language, so I suppose I should give her a pass!
And I always thought “clafoutis” was pronounced “cla-FOO-tee” — maybe I shouldn’t pick on people who pronounce things wrong…
wow your doing it all yourself thats wonderful and she would have been so proud 🙂
weepy is good — you have passed the test young SipWalker — you can now write and photograph a cookbook for me too! 🙂
Mom’s Klaf-a-tee looks amazing, Greg, and so do you!
I love it — shameless marketing! Reeling us in with your story and pictures and then making us wait until November! 🙂 I enjoyed reading about your mom and calfouti! I agree, a crustless quiche is extremely modern — plus it appeals to those trying to go crustless to save a few calories! Congratulations on your book. I can’t wait to get my hands on it — It’s going to be amazing!!
I’d buy your cookbook just for this recipe Greg. It is easy to see that a love for food runs in the family.
Everyone I know knows that I have an enormous treshhold for physical pain, but touch my heart, and I am done! My best writing has always been influenced by a little (or big) emotinal ripple in my life:)
I have never even heard of clafoutis until I arrived to the US, even though the concept is not unfalimiar to me (my girls love those impromptu fruit desserts that feature cherries, apricots, peaches, or plums at the height of summer.
I am looking forward to your book, as I am a fan of savory pies and pastries. I know you have a lot to do, but doing it yourself, you’ll be able to capture your vision on every field (I never worked well in teams, as I was unwilling to risk a bad grade, knowing I can assure an A for the whole group if I did the whole project alone!)
Good luck (if you need any Old World tablecloths, laces, doilies, etc., I have a ton:)
Greg, I can’t wait for the recipe AND the book… says this little French girl..Bijouxs.
Greg: tears make for a great “seasoning”…
This was a wonderful post. I was welling up, smiling at your wit, shaking my head in remembrance of your jaw incident — and ended with a ‘hah!’ when you didn’t share the recipe. Very clever. I’ll definitely be pre-ordering once it’s available.
I am so looking forward to your book!!! Can’t wait!
yahoooo!!
good photos of you too btw.
can’t wait to see all your creations
Greg, Now I’m tear‑y. I started my blog because of my mother, who died in 2007. Your Mom is going to be right beside you as your write/create/shoot/cook your way towards a fabulous cookbook.