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...either way, you can't go wrong!

Always take a chance when you are at the market, you just might find a new favorite!

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. 

Creativity is born when a new to you food comes into the kitchen. 

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...

Chunky or a bit more on the smooth side, the choice is yours.

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. For this salad plate the persimmon was diced instead of minced. Next time we might use two persimmons...one in the vinaigrette and one diced over the avocado slices.

For flavor and color, this is a perfect vinaigrette for mixed greens.

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 may 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

UPDATED: 11.15.2023

1 -2 persimmon - peeled if desired (NOTE: the skin is tough, I do 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 

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 spooning over steamed and chilled crisp tender 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. 

You may also enjoy: 

Creamy Paprika Salad Dressing.

#wholefoodingredients

#norefinedsugar

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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 do 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 

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 spooning over steamed and chilled crisp tender 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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