Persimmon and Orange Salad

By David Tanis

Published November 15, 2011

  • Tony Cenicola/The New York Times
Media 1 of 1
Total Time
20 minutes
Rating
5(85)
Comments
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Squat, roundish Fuyu persimmons are the ones to use raw in salads. (The pointy Hachiya variety is better ripened to softness for desserts.) Paired with sweet oranges and watercress, they make a refreshing autumn salad. They barely need dressing at all, but a little sherry vinegar adds brightness.

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Ingredients

Yield:8 to 10 servings

  • 1 small shallot, minced

  • 2 tablespoons sherry vinegar

  • Salt

  • Pepper

  • 4 tablespoons fruity olive oil

  • 4 navel oranges

  • 4 Fuyu persimmons

  • 1 bunch watercress, curly cress, or upland cress, optional

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

11 grams carbs; 93 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 1 gram fiber; 206 milligrams sodium; 1 gram protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the shallot and vinegar in a small bowl and macerate 5 minutes. Add a pinch of salt and a little pepper. Whisk in the olive oil.

  2. Step 2

    With a serrated knife, peel the oranges, then slice into ½-inch rounds. Arrange the orange slices on a platter.

  3. Step 3

    Peel the persimmons, cut into ½-inch thick slices or wedges and arrange over the oranges.

  4. Step 4

    The salad can be covered and refrigerated up to 3 hours. Just before serving, whisk the dressing again and drizzle over the fruit. Garnish with watercress sprigs, if you like.

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Ratings

5 out of 5
85 user ratings
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Comments

Hank

I had a large bag of peppercress. Next time I would cut the orange slices into bite size pieces, rather than slices where are awkward. A delightful mix of flavours.

Neil

Just made this tonight. It's a fresh take on a crisp salad and will make a fine addition to our Thanksgiving menu.

Hank

I had a large bag of peppercress. Next time I would cut the orange slices into bite size pieces, rather than slices where are awkward. A delightful mix of flavours.

Neil

Just made this tonight. It's a fresh take on a crisp salad and will make a fine addition to our Thanksgiving menu.

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