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?