Persimmon Salad: Two Ways
A California and New York take on my favorite winter fruit.
Welcome to the first dispatch of 2026. I’m settling back into routine after spending Christmas at my husband’s parents in Southern California. This provided a welcome escape from New York winter (and root vegetables).
After morning yoga in the park (leaning fully into the Southern California lifestyle), my friend Jameson and I visited the farmer’s market and I loaded up on all the California citrus and fruits — lemons, mandarins, persimmons, oranges, and apples.
Persimmons are my favorite winter fruit that I did not discover until spending time in California. They have the perfect amount of sweetness. The most common varieties are fuyu and hachiya. Fuyu are squat and round, whereas Hachiya are longer, more acorn-shaped. I more commonly find Fuyu in New York than Hachiya. Fuyu can be used in both savory and sweet dishes while still firm, whereas Hachiya are best eaten when fully ripe and pudding-like.
Several years ago I discovered hoshigaki, dried persimmons whose natural sugars crystallize on the surface during drying. In 2020, I had California Hachiya persimmons with stems still in tact delivered to our apartment to make them. It is a fun winter tradition that involves hanging persimmons from twine and routinely massaging the fruit as it dries. My in-laws recently found this guidebook to making hoshigaki and sent it our way. I could not make them this year since we were traveling, but look forward to doing it again in the future!
For this month’s Meal In, I wanted to share two versions of a persimmon salad — one California style, one New York style. California produce demands little else, whereas New York produce in the colder months can often use some support. The California salad is simple — little gem lettuce with persimmons, avocado, and roasted pumpkin seeds in a shallot dressing. The New York version is more complex and winter inspired — persimmons with red endive, ricotta salata, and hazelnuts.
California Persimmon Salad
Little gem lettuce, persimmons, avocado, and roasted pumpkin seeds in a shallot dressing
Slice the ends off, wash, and dry the leaves of two heads of little gem lettuce (or any other lettuce you have on hand). I prefer to use a salad spinner to make this easy. Place the lettuce in a medium bowl once dry.
Cut two ripe fuyu persimmons into slender wedges. Slice one half of an avocado. Add both to the bowl.
Toast two handfuls of pumpkin seeds. I do this in a cast iron on the stovetop, turning them over after the first side gets toasty and you begin to hear the seeds pop. Scatter the toasted seeds into the bowl.
For the dressing, finely mince a medium-sized shallot and add to a small bowl or jar (I like mine shallot heavy, use less if you don’t). Grate a clove of garlic and add. Add the zest and juice of one lemon, and half a tablespoon of mustard. Pour enough olive oil over the ingredients so it sits in line with the top of shallots. Add salt to your liking. Stir or shake to combine. Pour the dressing over the salad, mix, and serve.
New York Persimmon Salad
Persimmon with red endive, ricotta salata, and hazelnuts
Slice the bottom off of two red endives and separate out the leaves. I took half of the resulting leaves and chopped them to make it feel more “salad-y”. Slice a ripe fuyu persimmons into wedges. Add these two to a bowl.
Shave a few thin pieces of ricotta salata and scatter atop the salad. Roughly chop a handful of hazelnuts and sprinkle them in.
Finish with extra virgin olive oil and flaky salt.
Might I Suggest…
Cooper’s Hill Chive and Onion (Cotswold) Cheddar
The contrast of smooth, creamy cheddar and savory onion and chive leads to pure magic. I eat it by itself, or alongside jam for a sweet/savory combo. We added it to our mac and cheese at Thanskgiving this year which gave it an amazing garlicky note. I buy it at Union Market.
A Ghia Spritz over ice with a sprig of rosemary
The perfect drink for Dry January. I have unwittingly created a habit of having one of these after work every evening. I have tried every flavor except the new blood orange and the original remains my drink of choice.
