Chunky Fruit Vinaigrette, cook with what you have!

I Wonder if this has happened to you. You purchase ingredients for a recipe and when you go to use them, they are now too overripe to be used, yikes? Since I enjoy the creative challenge of cooking with what I have, that overripe piece of fruit became a delicious vinaigrette! Come and take a look at our Chunky Fruit Vinaigrette...

In keeping with our shopping routine of using fresh items first...

We often have a tossed green salad on shopping day. While shopping last week I noticed that the produce department had received a lovely shipment of persimmons. I knew right away it was time to enjoy our fast and easy side salad of Avocado and Persimmon with balsamic vinegar. So I placed a persimmon in the cart.

Fast forward into the week with a busy schedule and household chores, when I went to make our salads, the persimmon was quite ripe. Not beyond using, but so deliciously soft, and juicy it was way too ripe to cut and use in our favorite salad for dinner. 

There was only one thing to do, create a vinaigrette using the persimmon and carry on with salad as part of our dinner. 

So we did. I carefully peeled the fruit and sliced it into a small bowl. It was so juicy I knew I would need to chop it into smaller pieces using kitchen scissors, instead of a knife. Once chopped it was a simple task to add some olive oil, red wine vinegar, and salt and pepper to taste. 

I loaded our salad plates with some of the organic Spring Mix we had picked up at the store, divided an avocado between the plates and spooned the Chunky Fruit Vinaigrette over the salads and we sat down to eat dinner together. 

I realized as we enjoyed our salads that many fruits will ripen to a soft and juicy stage just as the persimmon had. 

Which will give them the same soft texture that lends itself to a fruit vinaigrette. Such as a kiwi, or a couple of apricots or even a small peach. I also think a handful of raspberries or strawberries would make a great fruit vinaigrette as well.

You can bet, we will give one or two of these a try in the upcoming months. Because just about every month during the harvest there is yet another delicious fruit that will lend itself to a beautiful Chunky Fruit Vinaigrette to enjoy. 

Some thoughts on this recipe:

Feel free to use the vinegar you prefer. Cider vinegar will work as well as white wine vinegar. 

Often I will match the vinegar based upon the full or rich flavor of the fruit I am working with. Berries and persimmon would defiantly go well with a red wine vinegar. Kiwi and peaches or apricots would require a more mild flavored vinegar such as white wine vinegar, or a white balsamic. 

Be generous with the salt and pepper, this is a salad dressing and you want it to be flavorful!

This recipe as written will dress two salads generously. Simply double or triple as needed. 

Ingredients needed for this recipe:

• persimmon or other fruit of choice
• olive oil
• red wine vinegar, or vinegar of choice
• honey
• salt
• freshly ground pepper

You will also need the following:

• kitchen knife
• small bowl
• measuring spoons
• kitchen scissors

Now we are ready to begin!

Chunky Fruit Vinaigrette

by the seat of my pants!

makes enough for 2 salads

UPDATED: 06.13.2024

1 persimmon or other fruit

1 T olive oil

1 T red wine vinegar or vinegar of choice

2 to 3 t honey

salt and pepper to taste

Peel and slice the persimmon into a small bowl. 

Using kitchen scissors, cut the fruit into smaller pieces. 

Stir in the remaining ingredients, and continue to stir until the honey has melted into the other ingredients. 

Spoon the vinaigrette generously over tossed greens and avocado slices. And enjoy!

Storage options for Chunky Fruit Vinaigrette. If you have any leftovers, store covered in the refrigerator. Use within three days.

 

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

You may also enjoy: 

Roasted Lemon and Basil Salad Dressing. 

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Printable "copy and paste" version:

Chunky Fruit Vinaigrette

by the seat of my pants!

makes enough for 2 salads

UPDATED: 06.13.2024

1 persimmon or other fruit

1 T olive oil

1 T red wine vinegar or vinegar of choice

2 to 3 t honey

salt and pepper to taste

Peel and slice the persimmon into a small bowl. 

Using kitchen scissors, cut the fruit into smaller pieces. 

Stir in the remaining ingredients, and continue to stir until the honey has melted into the other ingredients. 

Spoon the vinaigrette generously over tossed greens and avocado slices. And enjoy!

Storage options for Chunky Fruit Vinaigrette. If you have any leftovers, store covered in the refrigerator. Use within three days.

 

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