Persimmon and Avocado Salad

Earlier this week, a friend of mine offered me a fresh Persimmon. Now, I grew up on the East coast, where my exposure to fruits and vegetables was a pretty mundane affair, and after childhood I mostly rejected them. Meat, dairy, bread and potatoes were the standard fare. Now I live in California, where a plethora of exotic, delicious fruits and veggies abound with the changing of the seasons. When I tried my first persimmon years ago, i wasn’t really impressed… it looked like an odd tomato and tasted like a cross between a carrot and an apple. However, the persimmon my friend shared with me was incredibly delicious – it had a subtle, sweet flavor that I just wanted to keep enjoying! So I found this recipe on epicurious and gave it a try. All I can say is, wow! I plan to tweak the dressing a little, but I can’t stress enough how good this is. Try it, you’ll like it! 🙂


2 tablespoons fresh lemon juice
4 teaspoons water
1 1/2 tablespoons sweet white miso* (fermented soybean paste)
1/4 teaspoon black pepper
1/8 teaspoon salt
1/3 cup olive oil
3 firm-ripe California avocados (1 1/2 pound total)
1 pound firm-ripe Fuyu persimmons, peeled, halved lengthwise, seeded if necessary, and thinly sliced crosswise
2 bunches watercress (6 ounces total), coarse stems discarded

Blend together lemon juice, water, miso, pepper, and salt in a blender until smooth. With motor running, add oil in a slow stream in 3 batches, blending until emulsified after each addition. Season with salt and pepper.
Halve, pit, and peel avocados, then thinly slice crosswise. Gently toss together avocados, persimmons, and 6 tablespoons dressing. Toss watercress with just enough dressing to coat (about 3 tablespoons) in another bowl.
Divide persimmon mixture among 6 plates and top with watercress.


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