They are pumpkin orange, tomato round, and berry sweet. They are a mystery to many but once a slice of this unique fruit is picked off a plate at the farmer’s market and the tongue gets a taste of that subtly sweet flesh, there is no turning back: every fall you will look for those little globes of deliciousness gracing your favorite orchard’s table. You can add persimmons to that must-have list of other unique fruits like pomegranates and Asian pears (which are also in season right now).
So what to do with your bounty? If they make it home without you ravenously snacking on your stash, here’s a great salad from Epicurious.com to add a little healthy and locally sourced holiday cheer to your Thanksgiving table:
Rainbow Chopped Salad
- 1/4 cup red wine vinegar
- 1 1/2 tablespoons finely chopped shallot
- 1/2 tablespoon honey
- 1/4 cup hazelnut oil or extra-virgin olive oil
- 6 cups chopped romaine hearts
- 4 cups sliced red cabbage
- 1 large Fuji apple, halved, cored, diced
- 1 Asian pear, halved, cored, diced
- 2 Fuyu persimmons, peeled, seeded, diced
- 3/4 cup hazelnuts, toasted, husked, coarsely chopped
- 1/2 cup pomegranate seeds
- 1/2 cup crumbled blue cheese (optional)
Whisk vinegar, shallot, and honey in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and freshly ground black pepper.
Combine romaine and next 6 ingredients in very large bowl; toss to blend. Add dressing and toss to coat.
Divide salad among plates. Sprinkle with blue cheese, if desired, and serve.