Fuyu persimmons add wonderful color and superb flavors to this salad. With its red-orange skin and flesh, the Fuyu persimmon resembles a tomato, but it tastes like a blend of papaya and mango with a hint of apricot. Persimmons provide a good source of vitamin A and vitamin C.
Featured seeds: pumpkin seeds
Persimmon and Spicy Pumpkin Seed Salad Recipe
• 2 cups pepitas (pumpkin seeds)
• 1/8 teaspoon olive oil
• 1/8 teaspoon sea salt
• 1/8 teaspoon chili powder
• 7 ounces arugula
• 4 ripe Fuyu persimmons
• 1/2 cup raw milk blue cheese, crumbled
• 1/2 cup dried cranberries
1. Prepare Pumpkin Seeds: Preheat oven to 275ºF. Place seeds in mixing bowl, and add 1/8 tsp. olive oil, 1/8 tsp. sea salt, and 1/2 tsp. chili powder. Toss together, and spread out on a shallow baking pan. Roast 30–40 minutes, until nuts are fragrant and lightly browned. Low and slow is the key to success for roasting nuts and seeds.
2. Prepare Vinaigrette: (recipe below)
3. Prepare Produce: Wash and dry the arugula. Wash the persimmons gently in cool water, trim off the tops, remove cores if necessary, and slice into wedges.
4. Assemble Salad: Arrange arugula on a pretty serving platter or in a large shallow bowl. Sprinkle with grated blue cheese, decorate with persimmons, and sprinkle with dried cranberries and spicy pepitas. Just before serving, drizzle with Chili Cranberry Vinaigrette.
Chili Cranberry Vinaigrette Recipe
• 3 tablespoons frozen cranberry juice concentrate
• 1/4 cup rice vinegar
• 1 teaspoon chili powder
• 1 teaspoon sweet onion, minced
• 1 teaspoon stone-ground mustard
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/2 cup buttery olive oil
1. Place all vinaigrette ingredients except oil in small blender and blend until smooth.
2. Pour into glass bowl, and slowly whisk in oil.
3. Pour dressing into glass jar or pitcher, and keep cool until ready to serve.
Keep it Fresh
Select persimmons that are brightly colored, smooth, and glossy. They should be plump and soft (not mushy). However, the Fuyu variety should be quite firm. Unripe persimmons may be put in a paper bag and kept at room temperature for 1–2 days. Once they are ripe, refrigerate your persimmons in a plastic bag for 3–5 days.
Learn more about nutritious seeds in How to Be a Seed Eater.
Excerpted with permission from Salad Days by Pam Powell.