I'm always on the lookout for good persimmon recipes, especially ones that use Fuyu (the round, squat ones) as this one does. Fresh, crunchy and cooling, this salad goes equally well with spicy or rich food. I'm really looking forward to adding it to my Thanksgiving table this year!
I discovered this recipe while teaching a cooking class with my friend Eric Gower. It was a big hit with the class and the people we served it to at the end. For this version, I've played with Eric's proportions a little, adding more persimmon and yogurt and less soy sauce.
I hope you fool around with this one yourself as it is quite versatile. For example: Cooking tames the ginger a bit so I might try it raw next time. Or maybe add a little minced fresh chili?
Persimmon Salad with Ginger, Mint and Yogurt
Serves 4 as a side dish
2 tablespoons minced shallot 1 tablespoon minced fresh ginger 1 tablespoon extra virgin olive oil 3 medium-large Fuyu persimmon, firm and slightly underripe 4 to 5 tablespoons plain full-fat yogurt 2 teaspoons soy sauce Freshly ground black pepper 1 or 2 tablespoons chopped fresh mint
In a small frying plan over medium heat, gently saute the shallots and ginger in the olive oil until soft, about five minutes. Turn off heat and let cool.
While the ginger and shallots are cooking, slice the tops off of the persimmons and peel. Cut in half and slice into thin pieces and place into a bowl. Chop or shred the mint and set aside.
Add the shallot-ginger mixture to the persimmons, followed by the yogurt and soy sauce. Toss gently and season with the pepper. Garnish with the mint and serve at room temperature or slightly chilled.
For another great persimmon recipe from Eric, visit his article in the San Francisco Chronicle.