30 Min

Persimmon Salad

In the food world, we notice most shifts in weather patterns when it comes to growing seasons. Okra usually grows in Texas during early autumn, but this year, it got a late start and was around until a couple of weeks ago. Persimmons usually blossom into orange orb-like fruits in early fall, but we still have local persimmons now.

The two most common varieties of persimmon are Hachiya and Fuyu. Hachiya, when ripe, has the most delicious, sweet flesh, which can be eaten straight up or in puddings or custards. Fuyu is the firm variety that is delicious in salads. Try this simple salad for a light respite from holiday indulgences.

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Cook Time

30 Minutes

Serves

4

Directions

Step 1

Preheat the oven to 350°F. Combine the mushrooms with melted butter, salt, and pepper and spread onto a baking sheet. Bake for 12 to 15 minutes or until cooked through.

Step 2

On a serving plate, spread the yogurt into a thin layer, using the back of a spoon to spread it out into a circle. Evenly spread the sliced persimmons, cucumbers, radishes, and cooked mushrooms over the yogurt. Sprinkle with pomegranates and tuck herb sprigs into the salad. Sprinkle with salt and chile powder and squeeze the lemon juice over the salad. In a small frying pan, heat the olive oil and pop the mustard seeds. Immediately turn the heat off and spoon over the salad. Serve right away.

Ingredients

2 tablespoons ghee or melted butter

3 cups sliced mushrooms

1/2 teaspoon sea salt

1 teaspoon freshly ground black pepper

1/2 cup plain whole-milk Greek yogurt

4 Fuyu persimmons, cut in half and sliced thinly

2 medium Persian cucumbers, sliced

3 to 4 small radishes, sliced

2 tablespoon pomegranate seeds

Sprigs of herbs, such as mint or cilantro

Scant sprinkle of sea salt

Scant sprinkle of chile powder

Juice of one lemon

2 tablespoons olive oil

1 teaspoon brown mustard seeds

Step 1

Preheat the oven to 350°F. Combine the mushrooms with melted butter, salt, and pepper and spread onto a baking sheet. Bake for 12 to 15 minutes or until cooked through.

Step 2

2 tablespoons ghee or melted butter

3 cups sliced mushrooms

1/2 teaspoon sea salt

1 teaspoon freshly ground black pepper

1/2 cup plain whole-milk Greek yogurt

4 Fuyu persimmons, cut in half and sliced thinly

2 medium Persian cucumbers, sliced

3 to 4 small radishes, sliced

2 tablespoon pomegranate seeds

Sprigs of herbs, such as mint or cilantro

Scant sprinkle of sea salt

Scant sprinkle of chile powder

Juice of one lemon

2 tablespoons olive oil

1 teaspoon brown mustard seeds

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30 Min

Stock Your Pantry

Ghee

$10

Ghee is a class of clarified butter that originated in ancient India.

Ghee Pot

$40

A solid brass pot with steel lining. Ideal for ghee or other kitchen ingredients.

Tags:

30 Min

Stock Your Pantry

Ghee

$10

Ghee is a class of clarified butter that originated in ancient India.

Ghee Pot

$40

A solid brass pot with steel lining. Ideal for ghee or other kitchen ingredients.

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