Persimmon Salad with Ginger Dressing

persimmon salad - trust in kim

I haven’t made this for years, and I was sure I’d posted the recipe before, but apparently not. So here goes…

You can use this for an appetizer or a side dish. The dressing is slightly sweet, and has a nice gingery taste to compliment the sweetness of the persimmons. The hardest part is finding persimmons that are the right ripeness. I find the Fuyu, the smaller flatter ones, are best, as the other varieties seem to go straight from hard to mushy. So I buy them when they are still unripe and put them in the fridge when they start to feel slightly soft. Then they are ready to use within a few days.

I made this one as a side dish for a family Christmas dinner. There is an optional garnish of mint, but I knew some people in my family might not like that, so I left it off. I honestly can’t remember the last time I made this, so I have no idea how it tastes with the mint, but I know it’s really good this way:

What you need:

  • 3-4 Fuyu persimmons
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 tablespoons finely grated ginger
  • pinch of salt
  • pinch of pepper
  • 1 tablespoon maple syrup
  • 1 teaspoon white wine vinegar
  • 1 tablespoon fresh mint leaves (optional)

What you do:

  1. Heat the butter and olive oil in a small saucepan and add the ginger, salt and pepper, and let this cook on low for about 5 minutes, stirring.
  2. Stir in the maple syrup and vinegar and remove from the heat. Taste to adjust seasonings, adding a little more maple syrup or vinegar if you think it needs it. Let it cool down before using it. If you make it ahead of time, remove it from the fridge early enough to let the butter soften again, at least 1/2 hour.
  3. Peel the persimmons and slice them into wedges, then arrange them on a serving plate. Spoon some sauce over the top and sprinkle on the mint if you are using it.


Fruit wrapped in Prosciutto with Arugula

Well, this one started out as just persimmons, but I was growing frustrated trying to wrap each of the slippery little things up neatly with some arugula tucked inside.  So I cut my losses and grabbed the apples and asian pear I had on hand.  In the end it was great to have some variety.

What you need:

200 grams prosciutto

fruit – persimmons, crisp apples, asian pear


What you do:

1.  Cut the fruit into wedges.

2.  Place  a few pieces of arugula on a slice of fruit, then wrap with the prosciutto.  For the smaller pieces of fruit I used half a slice of prosciutto.

3.  Arrange on a platter, along with a few unwrapped pieces of each fruit.

Serve right away, especially if you are serving apple: the apples will brown and the prosciutto will dry out if it sits of long.