A delicious seasonal fall salad, made with persimmon and rocket leaves and some more ingredients to make it a delightful treat…
Some posts just need to be on the blog before the season is over. Hehe… I am generally bad at doing posts almost immediately, unless it is a challenge related post. Once I move the pictures from my camera to the pen drive, I realize that it has been too late to publish, and then I delay it till the season is almost close in. I feel really horrible about it most of the time, and I am somehow trying to make myself a little bit more updated about it. How much I will succeed needs to be seen, but I don’t want to get wrong when this salad is coming up right on time when some good persimmons are hitting the market.
I never knew till I started blogging that there were two types of persimmons – Fuyu and Hachiya. Fuyu persimmons are a little stout, with a flat bottom, that can be eaten only once really wipe, otherwise they would feel like soap inside your mouth. I have been eating this type all my life and have used it whether it is in this overnight oats, this lassi or this parfait. We get some amazing ones from Iran when the season comes and they are as sweet as honey. I used to never buy the Hachiya variant, which are long and sturdy, until I tried it at a cousin’s house sometime back. His wife had chopped them up and served it to us, but they didn’t look like something I would enjoy. In fact each time I would go to pick up grocery, I would never the long ones because they felt like stone and I wasn’t sure that they become ripe at all. But I was pleasantly surprised how sweet it was.
In fact, I learned that the Hachiya variant didn’t need much time to ripen. The ones that we usually get here while in season is from Spain and they look the same, whether ripe or not. The first time I got them, they were edible immediately, however I had to keep the second batch for a week to get to a decdent ripeness. While the Fuyu was good to have on its own due to its squishy structure, Hachiya was what you could use if you wanted to cook with it. Yes, cake is on my agenda when it comes to season next. 😉
In the meantime, let me present you this simple salad, which is a superb sweet and crunchy salad, if that is your thing. I have been having this idea of having persimmon in a salad, so when I got some good ones, I picked up a packet of rocket leaves at a good deal at a nearby store. I had cranberries remaining from my fruit cake bake and then some roasted peanuts that I had from a complimentary pack. I used a very basic olive oil and vinegar dressing with salt and pepper. Believe me, it was so good that I ended up making it three days in a row till I exhausted my persimmons and rocket leaves. Hehe… I know it is difficult to convince something online but I would urge to pick up some persimmons and rocket leaves, and get making this as soon as you can. If you don’t have cranberries, substitute them with raisins and use salted cashews instead of the peanuts, will still do the trick… Off to the recipe…
Persimmon Rocket Leaves Salad
- 2 persimmon ripe, chopped
- 2-3 cups rocket leaves washed and drained
- 2 tbsp dried cranberry
- 2 tbsp roasted peanuts
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
- Toss the rocket leaves along with the rest of the ingredients in a mixing bowl well.
- In two plates, divide the slices of the persimmon. Divide the rocket leaves mixture into both.
- Season accordingly and dig in.