My mother’s bountiful Sonoma, California garden has been the cause of many of my cooking adventures. Such blog hits as Israeli Salad, Basil-Mint Pesto, and Zucchini, Corn, and Almond Salad were all direct results of her very green thumb. I
‘ve simmered her figs into Fig and Onion Jam (The Lazy Gourmet), tossed homegrown watermelons into countless fruit salads, and have fried and eaten more green tomatoes than I’m able to comfortably admit. Or to comfortably eat. But I do it anyway.
I didn’t even remember that Mom had a persimmon tree until I recently found myself in possession of a large bag of ripe, firm Fuyu persimmons.
I can’t explain why, but for some
Unable to find a recipe that hit the mark, I recalled the fact that I am an actual cookbook writer, and therefore authorized to invent new dishes.
What I wound up with was precisely the creamy, crunchy, sweet, salty, minty, spicy, chicken-free persimmon salad that I had been craving. As any kitchen experimenter knows, it doesn’t always work out that way, but this one was a surprising and satisfying keeper. Enjoy!
More great persimmon recipes you might like
Sweet and Savory Curry-Persimmon Salad With Cashews
Ingredients
- â…“ cup plain yogurt
- ½ teaspoon kosher salt
- ½ teaspoon curry powder
- 4 Fuyu persimmons chopped
- 1 cup unsalted cashews toasted
- ¼ cup chopped green onion
- ¼ cup chopped fresh mint
- 1 - 3 teaspoons minced jalapeno pepper
Instructions
- In a medium serving bowl, mix yogurt well with salt and curry powder.
- Stir in persimmons, cashews, green onion, mint, and jalapeno.
Nutrition
This cracked me up! The very thought that you had to remind yourself that you are a cookbook writer and had the authority to invent. So funny. You must have been too busy to realize that right away, huh?
Such an interesting and flavorful salad! I think I would skip jalapeno for myself 🙂