Persimmons--Recipe: Persimmon and Apple Salad

To the everyday American, persimmons are not something that you see regularly in the grocery store if at all. In fact, the only place I've seen them is at a local grocery store called AJ's. AJ's carries a lot of exotic fruits and veggies. They are pretty pricey. (I bet you could find them at a local Asian market also.) I bought them on a whim because I wanted to know what they are. Well, they appeared again in our bountiful baskets 2 weeks ago and I'm sure most of you are wondering what the heck you're going to do with them. Well here's a little background on the persimmon:

Persimmons origins go back to ancient China. Fate intervened in the 1880’s when a United States Commander brought back a native Japanese persimmon variety to Washington, D.C. Now, persimmons are grown in California where hundreds of different varieties flourish. This brightly colored, glossy orange red skinned fruit is an excellent source of vitamin A, a good source of vitamin C, manganese, and rich in fiber. They are also are very low in Saturated Fat, Cholesterol and Sodium.

Although there are countless different varieties of persimmons, only two are commercially available. There are distinguishable by their shape.


Hachiya: This type of persimmon makes up approximately 90 percent of the available fruit. It is identifiable by its acorn like shape. This persimmon is tart until it becomes soft ripe.

Fuyu: This persimmon is gaining popularity here as it is in Japan. Similar in color, but looking like a squashed tomato, this variety is smaller, sweeter, and is edible while still firm. Don't let it become mushy.(this is the type we got in our baskets)

So, with this fruit that was so alien to me, the first thing I did was tear off the leaf on top, wash it and sliced it up and tasted it. I really liked the mild flavor that it has. I'm not sure how to describe it. Next, I looked for recipes that had persimmons and I came up with everything from salads to cookies and breads and jams. I think the best thing to do with a fruit that is foreign to you is to select an easy recipe that will keep the fruit in its purest form so you can really get a good taste of it so you can decide if you like it. SO, I chose a simple salad.

Fun Fact: Persimmon wood is very heavy and hard. It was once used to make golf clubs.


Persimmon and Apple Salad

Ingredients

1 Tbsp walnut pieces, toasted
2 Tbsp orange juice
1 Tbsp sherry vinegar
1 Tbsp olive oil
3 sweet variety apples, rinsed, cored, and thinly sliced lengthwise
3 firm-ripe Fuyu persimmons, rinsed, stemmed, and thinly sliced lengthwise

In a bowl, combine orange juice, vinegar, and olive oil. Add apples, persimmons, and toasted walnuts and mix to coat. Serve over a bed of romaine lettuce and enjoy!

OK guys, let me know what you think!! Please leave your comments below!

Tomorrow's Vegetable: Spinach