Aren't these the biggest, most beautiful persimmons you've ever seen?
I bought these without thinking about how six persimmons were rather a lot to eat before they went bad. So I trolled Epicurious for persimmon recipes. There were sadly few, and most needed equipment I did not have. Like an oven. I eventually found a few salads and sort of combined ideas from them to make this, which was amazing.
Lemon-mustard dressing (Adapted from the best kale salad recipe ever.):
1 pt lemon juice
1 pt olive oil
1 tsp Dijon mustard
1-2 tsp garlic powder (I like garlic, okay?)
Salt & pepper
(I also add 2 tsp of dried onion at home.)
Add the mustard a bit at a time as it gets very mustardy very quickly. (This also depends on whether you have nice or crappy mustard.) If you really like mustard, add more. Mix very well!
Salad:
1 persimmon*
Spinach (or mix of greens)
Feta cheese, brynza, beyaz peynir, or the like
Your favorite thinly-sliced cured meat**
Simple. Wash and tear spinach. Cut up meat. Cut up persimmon. Cut or crumble cheese. Dress. Amazing salty-sweet-tart goodness!!
* I realize persimmons are not exactly easy to find or cheap most places. But you could easily replace it with any somewhat similarly textured fruit. Or any fruit at all really. I think it'd be good with nectarines or maybe mangoes.
** I used pastırma. Pastırma on its own I found to be terribly disappointing. It is beef that's been salted, cured, and covered with a spice paste, then thinly sliced. Someone described if as prosciutto, but made with beef, and I got very excited as I love prosciutto but generally prefer other meats to pork. But by "like prosciutto" I guess what this person meant was "cured meat" because it did not taste like prosciutto at all. It's vaguely sweet in a way that I found very off-putting. Now, it's not terrible, and I can see how others might like it, and I may even try it again from a proper butcher's instead of Happy Avantaj supermarket. Anyway, I cut off the thick spice-paste crust and cut the meat in tiny bits and it was okay in the salad. But use prosciutto if you can, because it is amazing. [Man, if I were an EU citizen I would so be living it up in Spain and eating all the cured pork. Sigh.]
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| Nature's candy! |
I bought these without thinking about how six persimmons were rather a lot to eat before they went bad. So I trolled Epicurious for persimmon recipes. There were sadly few, and most needed equipment I did not have. Like an oven. I eventually found a few salads and sort of combined ideas from them to make this, which was amazing.
Lemon-mustard dressing (Adapted from the best kale salad recipe ever.):
1 pt lemon juice
1 pt olive oil
1 tsp Dijon mustard
1-2 tsp garlic powder (I like garlic, okay?)
Salt & pepper
(I also add 2 tsp of dried onion at home.)
Add the mustard a bit at a time as it gets very mustardy very quickly. (This also depends on whether you have nice or crappy mustard.) If you really like mustard, add more. Mix very well!
Salad:
1 persimmon*
Spinach (or mix of greens)
Feta cheese, brynza, beyaz peynir, or the like
Your favorite thinly-sliced cured meat**
Simple. Wash and tear spinach. Cut up meat. Cut up persimmon. Cut or crumble cheese. Dress. Amazing salty-sweet-tart goodness!!
* I realize persimmons are not exactly easy to find or cheap most places. But you could easily replace it with any somewhat similarly textured fruit. Or any fruit at all really. I think it'd be good with nectarines or maybe mangoes.
** I used pastırma. Pastırma on its own I found to be terribly disappointing. It is beef that's been salted, cured, and covered with a spice paste, then thinly sliced. Someone described if as prosciutto, but made with beef, and I got very excited as I love prosciutto but generally prefer other meats to pork. But by "like prosciutto" I guess what this person meant was "cured meat" because it did not taste like prosciutto at all. It's vaguely sweet in a way that I found very off-putting. Now, it's not terrible, and I can see how others might like it, and I may even try it again from a proper butcher's instead of Happy Avantaj supermarket. Anyway, I cut off the thick spice-paste crust and cut the meat in tiny bits and it was okay in the salad. But use prosciutto if you can, because it is amazing. [Man, if I were an EU citizen I would so be living it up in Spain and eating all the cured pork. Sigh.]
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| Pastırma (note spice-paste) |

