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Friday, November 4, 2022

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 overripe to be used, yikes? Since I enjoy the creative challenge of cooking with what I have, that overripe persimmon became a delicious fruit 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 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 one night real soon, so I placed one in the cart. Fast forward into the week with a busy schedule and household chores (trust me, household chores follow you in your RV, no matter where you travel or park!) when I went to make our salads, the persimmon was quite ripe. Deliciously soft, juicy and way too ripe to cut and use in our favorite Avocado and Persimmon salad for dinner. 

There was only one thing to do, create a vinaigrette using the persimmon and carry on with a 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 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 stage just as the persimmon had. 

And many will have the same soft texture that lends itself to a fruit vinaigrette. Such as a kiwi, or a couple of apricots or 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. Fortunately as the years turns from spring to fall there will be many opportunities to enjoy another salad at dinner.

Some thoughts on this recipe:

Feel free to use the vinegar you prefer. Cider vinegar would 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!

Ingredients needed for this recipe:
  • persimmon
  • olive oil
  • red wine vinegar
  • 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

1 persimmon 
1 T olive oil
1 T red wine vinegar
2 to 3 t honey
salt and pepper to taste



Peel and slice the persimmon into a small bowl. 



Using kitchen scissors, mince the fruit into smaller pieces. 



Stir in the remaining ingredients, stirring 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: 



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Printable "copy and paste" version:
Chunky Fruit Vinaigrette
by the seat of my pants!
makes enough for 2 salads

1 persimmon 
1 T olive oil
1 T red wine vinegar
2 to 3 t honey
salt and pepper to taste

Peel and slice the persimmon into a small bowl. 

Using kitchen scissors, mince the fruit into smaller pieces. 

Stir in the remaining ingredients, stirring until the honey has melted into the other ingredients. 

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

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Would you like to comment?

  1. That looks really good! Thanks so much for linking up at the Unlimited Link Party 88. Shared.

    ReplyDelete
  2. My husband is a big fan of persimmon; personally, I've never even tasted one. I love how innovative you are with food and not wasting. The vinegarette looks easy and delicious.

    ReplyDelete
  3. That was my comment about the persimmons. It won't let me identify myself. Judee from Gluten Free A-Z

    ReplyDelete
    Replies
    1. Judee, I am not certain what glitch is happening, but I do know this, I sure appreciate that you go the extra mile to leave a comment! Thanks so much.

      Delete
  4. Super delicious and a keeper in my books, thanks for sharing at SSPS

    ReplyDelete
    Replies
    1. Thank you so much, and thanks for hosting, I appreciate it.

      Delete
  5. Your vinaigrette sounds delicious, Melynda! I have eaten persimmons but I've never used them in dishes myself. I find this lovely dressing very tempting to try!!

    ReplyDelete
    Replies
    1. April, think rich apricot flavor and that is a persimmon. I hope you give them a try, they are delicious!

      Delete

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