Spinach Salad with Fuyu Persimmons, Green Beans,Toasted Almonds and Spiced Vinaigrette

Spinach Salad with Fuyu Persimmons, Green Beans, Toasted Almonds and Spiced Vinaigrette

Persimmon is a new fruit to me.  They have a short and highly celebrated season in the very late fall and there are two kinds that are available in NYC right now.  Fuyu Persimmons are squat and pale orange and are eaten when they are still firm and can be sliced like an apple.  Hachiya  Persimmons are pointed and a brighter orange and are eaten when they are soft like pudding.  I have only tried Fuyu Persimmons.

I served this salad  to my friend Rima, who had never had persimmons before either.  She said that she had always assumed that Persimmons were sour because the name makes you purse your lips like you had just tasted something sour.  I had never examined it before, but when she mentioned it I realized that I had also imagined that Persimmons were a sour fruit!  Persimmons are in fact very, very sweet.  They taste a like vanilla and cinnamon and sugar but they are crisp like an apple!  They are bizarre and wonderful.


At first I thought that I would  use the Persimmon the same way that I would use an apple in a salad.    I frequently use cheese in salads with apples, but I did not think that would work with the sweet flavour, so I left the cheese out. I made the dressing a little more tart than usual to balance the sweetness and added some spices to bring out the naturally spiced flavour of the fruit.  I was very pleased with the way the earthiness of the green beans and toasted almonds complimented the Persimmon.  I served this salad with Chicken Baked with Prunes, Capers and Green Olives and it was a nice menu!



  • Washed baby spinach
  • A large handful of thin green beans or haricot vert, steamed until bright green and tender
  • A small handful of sliced almonds toasted over medium heat on a dry skillet until golden
  • 1 Fuyu Persimmon, stem removed and sliced thin (you do not need to core it)
  • Extra virgin olive oil
  • Balsamic vinegar
  • A tiny amount of maple syrup or agave nectar
  • I used a lovely spice mixture that my friend Makale gave me that included rose petals, cumin and cardamom.  I think that a tiny amount of ground cardamom with a some toasted and crushed cumin seeds would do the trick too.  Or you could use home-made garam masala (I recommend the second and simpler recipe from Madhur Jaffrey for garam masala which includes cardamom).
  • salt and pepper

11 Comments Add yours

  1. Glenda Berry says:

    MMMM! This sounds fabulous. I will try it this weekend. The persimmon farm is just across the gulch from us on Pulelehua Road. The most adorable little old Japanese couple are still growing persimmons there.

    1. Brilliant! This is a mum recipe for sure!

  2. A Tablespoon of Liz says:

    This looks so good! Although I have to admit.. I’ve only tried persimmon once, and I wasn’t a fan. But I think maybe it wasn’t ripe… I’ll have to give it another go, maybe in this salad!

    1. Hey Liz,

      The pointy ones are really inedible when they are unripe. The flat ones though, have to be eaten when they are firm (they are weird and slimy when they are at ll soft). For this salad, you have to have the squat ones! Give it another try, while the persimmons are cheap!


  3. Glenda says:

    I got 8 lbs. of gorgeous orange Fuyu persimmons for $9.25 on Sunday from the farm across the gulch. They are so yummy! I made a Maui locavore version with
    Baby Arugula from my garden
    Fresh Maui green beans
    Local persimmons
    Macadamia nuts from the Big Island
    Macadamia nut oil
    Local lemon juice
    Maui honey
    Fabulous! Thanks for the great idea. As you know I would have just eaten the persimmons like apples if it wasn’t for your creative inspiration! Love, Mum

  4. Oh my that sounds soooo good!

Leave a Reply to Big Sis Little Dish Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s