Persimmon Caprese Salad
Growing up, the fall season was always marked by a few family traditions: a trip to Apple Hill (it's exactly what it sounds like) and persimmon cookies. And as common as the persimmon was in my family, I am still surprised by the number of people I meet who have never had one. This recipe was created for the persimmon novice. It's quick, simple and highlights everything that is great about the persimmon. An easy pairing for this recipe would be a Riesling but make things a bit more interesting by going with a well-balanced Pinot Noir with lots of currant and dark berries.
- 1 pound fuyu persimmons
- 8 ounces of soft goat cheese
- Fresh basil, largely chopped
- Balsamic vinegar
Commercially speaking, there are two types of persimmons: the hachiya variety and the fuyu variety. Hachiya persimmons are heart-shaped and need to over ripen before eating. They taste kinda furry otherwise. This variety is perfect for baking with. Fuyu persimmons can be eaten just like an apple.
When persimmons are harvested, they are simply clipped above the calyx--the fruit's outer flower. The calyx is pictured above. it's the green dried-out looking leaves on top of the fruit. As the fruit ripens, removing the calyx is quite simple.
1. Remove the calyx and quarter each persimmon. You could also peel them before but I prefer the skin on.
2. Spread goat cheese on one side of each persimmon piece and layer them in a bowl with the basil.
3. Top the salad with some balsamic vinegar and chill it in the refrigerator for about 30 minutes.
Visit the Green Wine Guide for more vegetarian recipes and wine pairings.
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