Nowadays with fruits and vegetables available year round, there is something special and wonderful about produce that is only available for a short interval of time each year. When you stop and really think about it, along with shorter days, cold and snow, winter brings some incredible produce: pomegranates, meyer lemons, chestnuts, quince, and one of my personal favorites: Persimmons. I go to Russo’s in Watertown and buy them by the case! And then it’s persimmons and yogurt for breakfast, persimmons served with a cheese course, persimmon as a snack instead of an apple, and persimmons in a salad either as a light first course or as beautiful ending to our meal. Enjoy them while they last! It’s a short and delicious season!
PERSIMMON AVOCADO SALAD (serves 4) I count 1/2 persimmon and 1/4 avocado per person
- 2 fuyu persimmons, blossom removed and peeled
- 1 avocado
- 1 cup baby arugula
- 1 recipe of lemon vinaigrette or your favorite
Cut the persimmons in half and slice each half into 1/4 inch pieces. Quarter the avocado, peel and slice into 1/4 inch pieces the short way.
On a platter, spread the baby arugula as a base and scatter the persimmons and avocado. Drizzle with half the vinaigrette and serve immediately.
NOTE: there are 2 kinds of persimmons (1) Fuyu: short, firm, round, crisp, and better suited for salads… (2) Hachiya : longer and “pointy” shaped that needs to get very very soft to be eaten. You can just dig in with a spoon and eat the flesh which has a slight honey taste.
From my kitchen to yours,
CK, la fille du boucher