Persimmons might just be one of my new favorite winter fruits. I actually tried it for the first time a few years ago when I made this wonderful recipe from one of my favorite bloggers, Joy the Baker. I could not believe how simple the recipe was, yet so incredible and full of flavor.
I decided to take that appetizer and play around with a few ingredients to make it into a salad. I was recently asked to cater four salads for a dear friends yearly family party. I made three main salads, then decided to add in this salad as a smaller salad. I had never made it before, and decided to “test” it out on this group of people. Which I don’t usually recommend. Trying out a new recipe for the first time on a group of 40 people. Not usually a good idea. But, I felt like I couldn’t go too wrong with the combination of ingredients which include the persimmons, fresh mozzarella, fresh basil and homemade, torn croutons with a drizzle of balsamic vinegar.
So, as the guests of my friends party began to serve themselves, I noticed the caprese salad was the one everyone took. Then almost immediately, I began to see them getting seconds, and telling me that it was oh, so good! The real secret in all of this was that I hadn’t even had any myself. I didn’t even do a taste test. Which I never do. But I had so many compliments on the salad, I knew it was a keeper.
I’ve had two parties since and everyone has continued to rave about it and ask for the recipe. The recipe is pretty much the most simple recipes I’ve thrown together. First, just a few key things to keep in mind if you’ve never had persimmons. Where I live, I’ve only ever seen two types of persimmons in the grocery store. A Fuyu persimmon and hachiya persimmon. Through my trial and error, let me tell you which one I prefer. Every week after serving this salad, I kept making it for other parties or gatherings I had. My local store was out of my usual persimmons but I noticed they had a different one than I normally get. So, I chose 3 that looked like they would be perfectly ripe. I don’t like overripe fruit. I need to preface this next sentence with that fact. I got home to try the difference in this persimmon to see if it was as good as the other. Well, after taking one bite and feeling like my mouth was completely void of any moisture and having the worst taste in my mouth, I googled the difference in the two different types. Apparently, the hachiya persimmon needs to be almost overripe before eating it. The verbage in what I googled says this about the hichaya persimmon”it can be unpalatably astringent (or ‘furry’ tasting) as Hachiyas contain very high levels of soluble tannins. In other words, they can leave a nasty taste in your mouth.”. So there you have it. The taste, after it is completely ripe, is just the same. But, I think I’ll just buy the Fuyu persimmon to avoid any “furry” taste in my mouth. The Fuyu is short and squatty, the Hichaya is longer.
The recipe is super simple and trust me, you will want to make this as a side to accompany your holiday meals this week!