This tangy and sweet persimmon vinaigrette is a perfect way to use fall persimmons. Plus, persimmon vinaigrette is easy to make and goes great with creamy goat cheese and tart cranberries.
Every fall, in Sacramento, the local trees are brimming with persimmons. Persimmons grow in our area incredibly well and we are often left with a surplus of persimmons which need to be used. This is where the persimmon vinaigrette recipe comes into play!
The persimmon is a fall fruit that grows in abundance on large trees. There are two main types of persimmon, the hachiya and the fuyu variety. Both varieties are sweet, but the hachiya variety is eaten when the fruit is ripe and soft, while the fuyu variety is eaten like an apple – crunchy! This recipe calls for the hachiya variety, so find a persimmon that has a pointed shape and is soft and ripe. If you’re new to persimmons, here’s a helpful guide on the different types available: https://www.seriouseats.com/persimmons.
The main players for this dressing are a ripe persimmon, honey, champagne vinegar, and olive oil.
- 1 small, ripe hachiya persimmon
- 1 tablespoon honey
- 1/4 olive oil
- 2 tablespoons champagne vinegar
First, wash and dry the persimmon. Chop it into large quarters.
Then, place the persimmon, honey, oil, and vinegar in the food processor.
Next, blend all the ingredients together until the vinaigrette is smooth. Set to the side.
We love it paired with peppery arugula and sliced fruit. Goat cheese lends a gentle flavor, which pairs nicely with the robust flavors of the persimmon vinaigrette and fruit. If you’re feeling fancy, add some sliced mandarins or apples.
- 1 ripe persimmon
- 1 tbsp honey
- 1/4 cup olive oil
- 2 tbsp champagne vinegar
- Comine all ingredients together in a food processor and mix until smooth.
- Store in a airtight jar for up to 24 hours.
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