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Friday, January 1, 2021

Persimmon Vinaigrette, not too sweet and simply delicious!

How to make Persimmon Vinaigrette. Winter is the perfect time to try persimmons, they are seasonal to our winters here in the states, with a delicious, bright, fruity flavor. Persimmon Vinaigrette is perfect over mixed greens topped with Feta crumbles, or simply spooned over avocado slices...

I had never eaten a persimmon before creating this Persimmon Vinaigrette, but I have to say I am looking forward to experimenting with more persimmon recipes. A quick internet search offers a plethora of recipes to consider, make, and enjoy!  And with their bright color, it is not hard to see them in the marketplace. When you do, consider it persimmon season and begin the fun!

While out shopping a few years ago, I put one persimmon in the cart. Cautious due to this being a new food for me to work with, in the kitchen. Since I had only bought one, I actually limited myself to what I could make....which is exactly how this recipe for Persimmon Vinaigrette came to be. And we loved it! I have made it with every type of vinegar you would have in your pantry, and it is delicious each and every time. I will caution you, however, the balsamic vinegar while delicious results in a very dark-colored vinaigrette. Today I made this recipe with red wine vinegar.  

Easy to make, delicious to eat Persimmon Vinaigrette!


When finished, the recipe results in a chunky, fruity vinaigrette. We really enjoy the fruity texture, enjoying it spooned over avocado slices while being very generous with the small persimmon pieces dropped over the top. Leaving much of the liquid portion of the dressing to be enjoyed a second time, tossed with mixed greens. We have a fondness for this tangy vinaigrette, but for those that prefer a sweet and sour vinaigrette, simply double the amount of honey. 

This delicious vinaigrette also pairs well with a spoonful of salty Feta crumbled over the top. Proof that a few simple ingredients will always feed you well! 

Easy to make, delicious to eat! Persimmon Vinaigrette.


Ingredients needed for this recipe:
  • persimmon
  • vinegar
  • salad oil
  • honey
  • salt
  • fresh ground pepper
You will also need the following:
  • cutting board
  • kitchen knife
  • liquid measuring cup
  • measuring spoons
  • screw-top jar with a tight-fitting lid.
Now we are ready to begin! 

Persimmon Vinaigrette, another delicious recipe from Scratch Made Food! & DIY Homemade Household.

Persimmon Vinaigrette
by the seat of my pants


1 persimmon - peeled if desired (the skin is tough, I always peel!)
1/4 c mild-flavored oil (we used avocado oil)
1/4 c vinegar of choice- balsamic, red wine, or apple cider.
1 T honey or if desired sugar 
1/8 t salt
fresh ground pepper, about 6 "grinds"

Add the oil, vinegar of choice, and honey along with the salt and fresh ground pepper to a shaker jar with a tight-fitting lid. Mince the peeled persimmon and add it to the jar. 

Easy to make Persimmon Vinaigrette.

Screw on the lid, and shake the ingredients to mix well. Let marinate for 15-20 minutes. 

How to make Persimmon Vinaigrette.

Shake well before tossing with salad greens or spooned over steamed and chilled vegetables (Cauliflower is great here!), or sliced avocado. 

Refrigerate any leftovers. Let come to room temperature before using, once refrigerated. 

We have enjoyed Persimmon Vinaigrette made with balsamic vinegar, and we have even enjoyed it while camping! Our favorite camp salad is to simply fill the hollow wells of half an avocado and enjoy!

Persimmon Vinaigrette made with Balsamic vinegar.
Persimmon Vinaigrette made with Balsamic vinegar. 

#campfood!

Recipe featured at: 

Persimmon Vinaigrette featured at Fiesta Friday, Friday Link up!
Scratch Made Food! & DIY Homemade Household featured at Fiesta Friday!


Persimmon Vinaigrette is a featured recipe at Eclectic Red Barn.
Scratch Made Food! & DIY Homemade Household featured at You're the Star link up. 

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  1. I used to have access to a prolific persimmon tree (the round persimmons that look like a tomato) and I made all kinds of delicious goodies. I'd also run ripe persimmons through the food mill and freeze the pulp in one- or two-cup bags, meaning I had persimmon pulp all year. Yeehaw!

    ReplyDelete
    Replies
    1. I am looking forward to cooking more with this delicious ingredient! Thanks for the preservation tip, I appreciate it!

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  2. I don't think I have ever tried persimmon!

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    Replies
    1. I hadn't either for the first few decades of my life! But I encourage you to give them a try, fruity without being too sweet. Persimmons pair beautifully with avocado, but this vinaigrette is delicious where ever you drizzle it!

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  3. I love to use vinaigrettes that use fruits to flavor. But I have never seen one with persimmon - pinned this!! It sounds simply wonderful. Thanks for sharing at the What's for Dinner party - hope to see you there this Sunday. Have a fantastic weekend.

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    Replies
    1. Thanks, have a great week ahead! Because persimmons are seasonal, I will put several in my cart next time, there are so many ways to enjoy them.

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  4. I've never tasted persimmon before - you've inspired me! Thank you for sharing at Party In Your PJ's.

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    Replies
    1. Thanks! I love learning about and enjoying new to me food ingredients, so hearing that was a real boost! Thanks for stopping by, I appreciate it!

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