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
- ⅓ 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
- In a medium serving bowl, mix yogurt well with salt and curry powder.
- Stir in persimmons, cashews, green onion, mint, and jalapeno.
Amount Per Serving Calories 330Total Fat 17gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 12gCholesterol 1mgSodium 286mgCarbohydrates 45gFiber 8gSugar 24gProtein 7g