Persimmon Avocado Salad

persimmonsNowadays 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.persimmon avocado salad

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

Pears wrapped in prosciutto

This is more of an idea then a recipe and it’s EASY!!! Really.  All my friends roll their eyes when I say : “it’s easy” but it is really true for this one.  This time of year I like to use seckel or forelle pears.  If you can’t find them you can use medium size bosc pears.  As a first course I count one pear per person and for the bosc 1/2 pear.  I also make more then I need for the guest who wants an extra serving and for leftover the next day.  They make a  great lunch sliced cold on top of a salad.  This is what you will need for 4 people.


  • 6 seckel pears
  • 3/4 pound blue cheese (pick your favorite as each type varies in intensity and taste)
  • 6 slices prosciutto
  • pomegranate molasses

Wash the pears, cut in half and with a spoon dig out the seeds, creating a well .  Cut a good size nugget of the blue cheese and place in the well.  Cut the prosciutto slices in half the long way.  Wrap each pear with the prosciutto.  Place on a lightly greased cookie sheet.  Bake in the middle of  a preheated 400 degrees oven for about 20 minutes or until the cheese melts, the prosciutto gets a bit crispy and the pears soften a bit.  Let cool to room temperature and serve on a bed of arugula  individually or on a platter with a drizzle of pomegranate molasses on each pears.

NOTE: you can now find pomegranate molasses in most grocery stores. If not, you can make a balsamic vinegar glaze by reducing 1 cup of the vinegar on top of the stove at a slow boil until it thickens.  Watch carefully as it can turn rapidly from nice glaze to burnt caramel!

From my kitchen to yours!

CK, la fille du boucher