My dad loves to send me a fruit basket with seasonal fruits every now and then. This time he sent me a dozen of Fuyu Persimmons among other fruits. Persimmon are native to Japan and available this time of the year(mid fall to winter). This tomato look a like is firm,crispy and delicately sweet with one seed in the middle. Unlike it’s astringent counterpart Hachiya, Fuyu is very versatile and eaten before it is over ripe. But make sure you do not eat a green persimmon. It should be either deep yellow, orange or orange red.Fuyu can be used in cakes,puddings,pies,salads or as an ice cream topping. I wanted to make a cake or pudding but I remembered my ‘going vegan‘ week and settled for a salad. The cake can wait for next week 🙂
This is a completely vegan salad which I put together with a lebanese dressing and it was amazing. Every ingredient which goes in this salad is absolutely healthy and comes with its benefits. If you are planning to go for something healthy and delicious,this salad is a must try. Adding beans to the salad makes it healthier and filling. You can add or subtract the fruits according to your taste and availability. I would normally add fresh strawberries to this salad but they were not in the basket 😉 so I gave them a miss. Persimmon have some amazing health benefits which you can find here .
Day 2: Mission accomplished
Persimmon Red Grape Pear and Two Bean salad
Ingredients:
- 1 cup overnight soaked and boiled garbanzo beans
- 1 cup overnight soaked and boiled red beans (kidney beans)
- 1/2 cup sweet corn steamed or boiled
- 1 cup red grapes seeded and halved
- 1 cup chopped pears
- 1 cup chopped fuyu persimmon
- 1 cup chopped strawberry
Ingredients for dressing:
- 1/3 cup extra virgin olive oil
- juice of 1 medium lemon
- salt and pepper to taste
- zatar (optional)
Method:
Toss in all the ingredients of the salad in a big bowl.Whisk together the dressing ingredients. Drizzle the dressing on the salad and toss well. Keep in the fridge for half an hour so that the salad soaks in the flavours of the dressing.
Note: I like to keep the peels of the fruits on because it makes the salad crunchy. You can peel them if you like.
Aromas and Flavors from my Kitchen 
This is lovely looking, can’t imagine the taste; just wondering, do you run a restaurant(s)?
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Thank you so much. The salad is a mix of sweet, hot, sour,crunchy and that delicate flavor of olive oil. Good for lunch. Persimmon is crunchy and sweet. I don’t run a restaurant, but would love to have a dessert chain. It is still in my head though.
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Lovely Ana, I love all those flavors going on, sweet, hot, crunchy, just the kind of salad I would go for. The persimmons are wonderful aren’t they? So what’s this vegan week that you’re on? It’s nice to set aside challenges like this, good for you.
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Thanks Loretta. Actually last week I planned to go vegan because I was getting a feeling that me and my family were slowly turning carnivorous and forgetting that we belonged to an omnivorous family. So when realisation dawned, I decided to go vegan for a week or atleast a few days. It started well but you can’t keep a lion away from his meat for long 😀 It was good while it lasted but now we are all back to our roots haha 😀
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Lovely.. Haven’t heard of these fruits.. Thanks for sharing it.. 😊
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Thank you Neethu. They are originally Japanese but they are available in most countries nowadays.
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Oh that’s nice to know.. Maybe I can find few soon.. 😊
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i just realized at the end of the post that i read persimmon as permission,my bad.I learned about a new fruit today, thank you 🙂
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Can’t blame you. I actually wrote permisson and realized that just before hitting the publish button 😀
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😀 haha !!
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The salad is wonderful, love persimmons but never thought to use in a salad. I need to get some persimmons and give this a try, It has everything I love and is creative and interesting which is a must for me when it comes to salads.
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Thank you Suzanne. They added the fleshy sweet and crunch factor to the salad making it interesting ☺
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This looks like a wonderful salad–I love the unique combination of ingredients in this!
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Thank you Nancy ☺ Will do as a good lunch.
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This is the kind of healthy food I talked about. Love this post!
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Thank you so much ☺ I think next time I would love to try it with your Kiwi banana dressing which sounds so tempting.
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Your dad must be intrested in trying new fruits as you are introducing mouth watering recipies.Also nice to see the comments of your blogger friends
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He is diabetic and wouldn’t eat most of them but enjoys buying them for us, his kids 😊
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Your salad looks so good and yummy. My Mom is a huge fan of Persimon and in my country we call them Kaki 😀 Have a nice day! 🙂
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Thank you so much Linda. Enjoy your weekend 👍☺
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Your salad looks so yummy.Enjoy n thanks for sharing your recipe
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Thank you for stopping by and for the kind words ☺
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In my head ; it says this will taste 👌🏼👍🏼 🙂
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Haha thanks 😉👍
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Another lovely recipe . Thank you SO much xxxxxxx
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Thank you dear for liking it 👍 ☺
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I don’t use persimmons very often buy how lovely they look in your salad. Dressing is lite and I bet delicious 🙂
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Thank you dear Judi ☺ The dressing is indeed light and guilt free. I don’t like to use cheese based dressings for salads because it takes the whole point of healthy eating away.
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Omg! So good this sounds☺☺
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Thank you Lina. A scrumptious light salad!! ☺
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Beans and persimmons and even strawberries.. Really? Never ever think to combine all these tasty things together! You are brave! 😀 but the salad looks nice!
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Thank you so much ☺ The combination works beautiful.
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Wow, what an interesting salad! I have used every one of these ingredients in a salad, but never with this combination. I just love it. Nutty flavor from the beans and the burst of sweet flavors along side in a bite. 😛
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Thank you so much Fae ☺
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What an educational post — love learning things. I can’t imagine this mix of flavors — so I guess I’ll just have to get out my sense of adventure and try to make it! 😀 Your description makes it sound as tasty as it is beautiful. Hugs!
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Thank you so much Teagan. You are exceptionally talented. you can bloom this one in a jiffy 😉
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LOL. Great play on words! I would surely be challenged to find all the ingredients. I used to be a pretty good cook, but now I write in stead. So I enjoy promoting cooking bloggers, and learning from them, even when I don’t have the nerve to try the recipe myself. Hugs. 🙂
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lovely!
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Thank you ☺
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What a great use of Persimmons! I never tried this fruit until last year, but have been unsure of what to pair it with in cooking and baking
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Simple easy and healthy without altering the original taste and crunch of the fruits.
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this looks wonderful! I’m always on the lookout for great things to do with persimmons because our little bit of land here is filled with persimmon trees. I’ll try this salad soon – we make juice from the really ripe fruit, it’s delicious with a drop or two of almond extract, or combined with mango or guava. But I tried to cook persimmon once and it turned to something very strange – like it has so much starch, it became solid in the pot! I threw it to the chickens, lol, they loved it! how do you use it in a cake??? ;^)
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Thank you dear Aisha. Please do try the salad. Healthy and tasty. No extra calories. Aren’t you so lucky to have fresh persimmon at your disposal always. I think Hachiya persimmon works beautifully in a cake when you puree them and use it. A regular cake recipe can be used by using 2 cups of persimmon pulp,
4 eggs
1/2 cup butter
1/2 -3/4 cups milk
1 teaspoon vanilla
1 and a half cups flour
1/2 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 teaspoon salt
2 teaspoon ground cinnamon
and baked at 400 F. We can also add chopped nuts like walnuts if desired.
And wow! your chickens do have some acquired tastes lol!
It is nice to have you around. Please do keep visiting.
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Wonderful recipe, thanks so much, we still have some persimmons in the fridge and it’s coming up on ripe papaya time. I’ll be checking back for any tips on papayas, too! ;^) ❤ ❤ ❤
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Thank you and please do keep visiting ☺
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I also love persimmons & they are called kaki in Dutch, my language! I love them in smoothies too but never tried them in a lovely salad like yours. My slad for this afternoon! Ooh yes! MMMMMM!
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Wow! Thank you for trying it. And thank you so very much for visiting and liking my posts. It is very motivating ☺
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I try to please you! 🙂
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Thank you dear and I would love to reciprocate.
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