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Friday, January 1, 2021

Persimmon Vinaigrette, not too sweet and simply delicious!

Fall and winter are 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 easy to spot them in the marketplace. So when you do, consider it persimmon season and begin the fun! Especially in the fall when they hit the produce shelves and summer produce is beginning to wane. 

While out shopping a few years ago, I put one persimmon in the cart. A cautious start as this was 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 since have made it with every type of vinegar you would possibly have in your pantry, and it is delicious each and every time. I will caution you, balsamic vinegar while delicious results in a very dark-colored vinaigrette. Today I made this recipe again with red wine vinegar. Which to my way of thinking is quite beautiful...



When finished the Persimmon Vinaigrette, is a chunky, fruity vinaigrette. We really enjoyed it spooned over avocado slices. To be honest we were also very generous with the persimmon pieces being a part of the avocado salad plate. So next time we might use two persimmons...

The remaining vinaigrette was tossed with mixed salad greens. While we have a fondness for this tangy vinaigrette, those that prefer more of a sweet and sour vinaigrette will want to up the amount of honey. Persimmon 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! 


Ingredients needed for this recipe:
  • persimmon
  • vinegar
  • mild-flavored 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
by the seat of my pants

1 -2 persimmon - peeled if desired (NOTE: 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. 

Screw on the lid, and shake the ingredients to mix well. Let marinate for 15-20 minutes. Refrigerate if not serving right away. Remove from refrigerator about 30 minutes before serving. 


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


Storage options for Persimmon Vinaigrette. Refrigerate any leftovers. Let come to room temperature before using, once refrigerated. Do not freeze.


UPDATE:  For your convenience, a "copy and paste" version of Persimmon Vinaigrette has been included below. 


Persimmon Vinaigrette over avocado slices.



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. 

#wholefoodingredients
#scratchmadefoodforyourfamily
#HomemadeGroceryStoreRecipe!

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Printable "copy and paste" version:


Persimmon Vinaigrette
by the seat of my pants

1 -2 persimmon - peeled if desired (NOTE: 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. 

Screw on the lid, and shake the ingredients to mix well. Let marinate for 15-20 minutes. Refrigerate if not serving right away. Remove from refrigerator about 30 minutes before serving. 

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


Storage options for Persimmon Vinaigrette. Refrigerate any leftovers. Let come to room temperature before using, once refrigerated. Do not freeze.

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Would you like to comment?

  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!

    ReplyDelete
    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!

      Delete
  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.

    ReplyDelete
    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.

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

    ReplyDelete
    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!

      Delete

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