Persimmons are one of those super-fruits that I've had a hard time knowing what to do with.
Much like bananas, the unripe leans to an almost astringent taste, and an overripe can have the consistency and sweetness of a jam. For this salad, you are looking for the moment right in between-- sweet enough to counter spicy and salty, firm enough to hold it's own.
Here in the South, persimmons tend to pop up around October and offer the perfect brightness for the winter months.
Salad Ingredients:
- 1 persimmon
- 16 oz arugula
- 1 avocado
- Optional: 1/3 C pecan or other nut (roughly chopped), can also use a seed like pumpkin or sunflower.
- Optional: 1/4 C Just Like Feta Violife cheese (you can also omit completely or use an animal-based cheese. Life is about choices!)
Dressing:
- juice of half a lemon
- 1 TB olive oil (with the avocado already in the salad, you can also just add a drizzle)
Directions:
- cut persimmon and avocado into comparable sized bites.
- toss with arugula
- top with nuts and cheese
- drizzle dressing on top