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.
serves 4 to 6
ingredients
1 small head radicchio
4 Fuyu persimmons
2 ounces shaved pecorino cheese (or chunks of goat cheese)
1/4 cup fresh cranberries
2 tablespoons chopped pistachios
Small handful of mint leaves or sprigs
Pinch of chili powder
Pinch of sea salt
Juice of 1 lemon
4 tablespoons olive oil
1 teaspoon cumin seeds
instructions
Tear the radicchio leaves into smaller pieces. Arrange them on a shallow serving platter. Slice the persimmons and lay them around the leaves. Do the same with the cranberries. Drop leaves and sprigs of mint over the salad and shave the pecorino cheese over it. Top the salad with pistachios before proceeding to dress the salad.
Squeeze lemon juice all over the salad. Warm the olive oil in a small frying pan over high heat and pop the cumin seeds. Pour over the salad and serve.
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