I know Fall is here when I can find Persimmons! A beautiful fruit that is oh so sweet when ripe and is packed full of nutrients! This simple salad makes for a great lunch or first course for dinner. This salad is rich in monounsaturated fats, a heart healthy fat. Thanks to the olive oil and avocado!
Persimmons have been around for years. In America they were used by Native Americans to sweeten cornbread and other dishes. You can find persimmon pudding recipes in a lot of older cookbooks. I love to eat persimmons by themselves, I sometimes dry them in the dehydrator or here I used them as the main focus of this delicious salad.
Persimmons come in different varieties. The Hachiya variety is very astringent when not ripe and you have to wait until it is soft and fully ripe before eating. Above I have the Fuyu variety which is very sweet and edible when they are still hard. The Fuyu variety has about 200 mg of Vitamin C in just 3 ounces. Persimmons are also rich in beta carotene, potassium and deliver a good amount of fiber. The skin on the Fuyu persimmon is edible and slightly sweet but the skin on the Hachiya persimmon is very bitter and is often not eaten.
So the next time you come across persimmons give them a try. They are delicious and a nutritious treat!
Persimmon Salad with Pepitas, Avocado and Honey Lemon Dressing
Prep Time Total Time
15 min 15 min
Author: Brittany Sparks
Makes: 1 Salad
1 Persimmon, Sliced thin or Diced
3 Slices of Avocado, Diced
2 Cups Lettuce
2 Tbsp Radicchio, Sliced
1 Tbsp Pepita Seeds (Pumpkin Seed Kernels)
1 Tbsp Honey Lemon Dressing (See below)
Honey Lemon Dressing
Makes ½ Cup or 8 (1 Tbsp servings)
2 Tbsp Lemon Juice (~1 Lemon)
Zest of 1 Lemon
2 Tbsp Honey
2 Tbsp Olive Oil
1 Tbsp Balsamic Vinegar
¼ Tsp Salt
Make the honey lemon dressing by adding all the ingredients to a Mason jar or container with a lid. Give it a good shake and it is ready.
Place the lettuce in a bowl. Top with the radicchio, persimmons, avocado, pepita seeds and drizzle with the honey lemon dressing.