What are Fuyu persimmons?
Fuyu persimmons are one of the oldest cultivated fruits in Asia. They look similar to tomatoes with a thin orange/yellow skin and flesh. This fruit can be eaten fresh and has a similar sweet taste to pears and dates with a hint of astringency. They can be found in most grocery stores from September-December.
How to make this persimmon burrata salad
- Slice the Delicata squash in half lengthwise and scoop out the innards. Cut the cleaned squash into ½-inch thick half-moons, place in a mixing bowl, and drizzle with olive oil and salt to coat.
- Cut the persimmon into thin wedges.
- Tear the radicchio leaves into 2-3 inch pieces.
- Juice half a lemon.
- Toast the hazelnuts until golden brown and rough chop them.
- Lay the coated squash in one even layer on the baking sheet and roast in the oven until slightly browned and tender, about 12-15 minutes.
- Combine the persimmon slices and radicchio in a large mixing bowl and coat with two tablespoons of olive oil and lemon juice. Season to taste with salt and pepper. Fold in the roasted Delicata squash.
- Assemble on a serving plate or platter, sprinkle the toasted hazelnuts, and top with the burrata.
Why do persimmons have a chalky taste?
Fresh persimmons have a high level of tannins (soluble astringent compounds), which can give them a slightly bitter and chalky taste.
What is the best way to eat persimmons?
I love eating persimmons raw, as they are sweet and robust when ripe. I leave the thin skin on, slice them super thin, and pair them with creamy burrata, sweet squash, and crunchy toasted hazelnut.
Why don’t people eat more persimmons?
I think people are afraid to cook and eat persimmons because they are not widely used in the US. However, when ripe, they can add the most exquisite flavor and bring a pop of color to most dishes! If you are in a salad-making phase, try these other fabulous raw treats; Cucumber Tomato Avocado Salad, Miso Brussels Sprouts Salad, Farro Beet Salad, and Japanese Cucumber Salad. They will be the perfect side dish or accompaniment to any protein or starch!
Persimmon Burrata Salad Recipe
Ingredients
Salad
- 1 Delicata squash, split in half lengthwise with seeds and innards scooped out
- 1 persimmon, sliced into thin wedges
- 1 head radicchio, leaves torn into 2-3 inch pieces.
- 2 ½ tbsp olive oil
- ½ lemon, juiced
- ¼ cup hazelnuts, toasted and roughly chopped
- 1, 4 oz burrata ball
- Olive oil to coat the squash
- Kosher salt to taste
Instructions
Salad
- Preheat oven to 350 degrees Fahrenheit.
- Line a baking sheet with parchment paper or a silicone mat.
- Slice the squash into ½ inch thick half-moons, place in a mixing bowl, and drizzle with olive oil and salt to coat.
- Lay the coated squash in one even layer on the baking sheet and roast in the oven until slightly browned and tender, about 12-15 minutes.
- Combine the persimmon and radicchio into a large mixing bowl and coat with the 2 tablespoon olive oil and the lemon juice. Season to taste with salt and pepper. Fold in the roasted Delicata squash.
- Assemble on a plate or platter and sprinkle the toasted hazelnuts, and top with the burrata.
