Persimmon and Apple Salad

 You will love the persimmon and apple salad! I don’t even try to ‘sell’ it as it’s a flavoursome combination of autumn fruits.  Sweet delicate persimmon flavour is perfectly complemented by sour apple flavour,  bitterness of arugula and crunchiness of pomegranate seeds and hazelnuts. The salad is fantastic!

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In a local market I have found two kinds of persimmon: Fuyu and Hachiya. I prefer Fuyu persimmon which has a squat and rounded beefsteak tomato like shape. It’s non astringent, so can be eaten when still firm. While Hachiya persimmon is heart-shaped and must be completely ripened to taste delicious. By the way, I didn’t know that a persimmon is a berry, not a fruit according to biological classification! Did you?

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Ingredients

Yields 4 servings

  • 4 handfuls arugula (or greens of your choice)
  • 1 persimmon
  • 1 apple
  • 1/3 cup hazelnuts, coarsely chopped
  • 1/2 cup pomegranate seeds
  • 4 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar

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Directions

  1. Thinly slice apple and persimmon.
  2. Place arugula over plates and top with the persimmon and apple slices.
  3. Sprinkle with the pomegranate seeds and hazelnuts.
  4. To make vinaigrette, whisk together olive oil and vinegar in a small bowl.
  5. Drizzle vinaigrette over salad. Season to taste with freshly cracked pepper and salt (optional).

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Recipe adopted from yummy mummy kitchen
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