Shaved Persimmon and Fuji Apple Salad with Honey Lime Dressing

Shaved Persimmon and Fuji Apple Salad with Honey Lime Dressing

Have you ever tried a persimmon?

Hey, don’t feel bad. I only tried my first persimmon about 5 years ago.

They look like goofy orange heirloom tomatoes with a flowery green top, but they’re actually a fruit!

Persimmon, Pomegranate, and Apple Salad with Honey Lime Dressing

There are two main types of persimmons: fuyu & hachiya.

Fuyu persimmons are easier to find, and generally more well-liked. While they are shaped like heirloom tomatoes, they are actually firm & crisp, sort of like an apple, and taste just mildly sweet.

In contrast, hachiya persimmons are shaped more like Roma tomatoes. While they start out firm, you’re not supposed to eat them until they are super duper ripe & have a soft gelatinous texture (not my personal favorite).

So clearly, the 2 types of persimmons have very different uses!

Shaved Persimmon and Fuji Apple Salad with Honey Lime Dressing

For this delectable fall salad, I chose fuyu persimmons from my local farmers market.

I especially recommend shopping for hard to find seasonal produce at your local market, rather than at a regular grocery store. The fruit at your farmers market is fresh-picked, and actually tastes ripe and delicious like it’s supposed to. Fruit at the grocery store was picked who knows how long ago, not at peak ripeness, and has been sitting on the shelves for days to weeks, waiting for someone to purchase it.

Trust me, fresh local produce is NOTHING like the grainy tasteless options available at the grocery store. So please, if you plan to make this salad, get your persimmons from a local farmer!

Shaved Persimmon and Apple Salad with Honey Lime Dressing

Since fuyu persimmons have a crisp texture to them, they pair well with other crisp fruits, like apples.

But, since sturdy fruits have such a firm texture, they don’t make the best salads if they’re just chopped into cubes and tossed together. It’s much more fun to thinly slice them, using a mandoline, to make the fruit easy to pierce with a fork and give each piece the optimal dressing to fruit ratio.

Let’s be real though, a salad of JUST apple and persimmon would be boring. It needs a succulent tart pop of freshness.

Oh hey there, pomegranate, I see you sitting there next to the persimmons. Why yes, you WOULD make a wonderful companion in this dish!

All it needs to bring everything together is a honey-lime dressing and a sprinkle of creamy queso fresco cheese. YUM!!

This is a show stopping salad that would be excellent for Thanksgiving, or just enjoyed during the brief pomegranate and persimmon season this fall.

Enjoy!

Shaved Persimmon and Fuji Apple Salad with Honey Lime Dressing

Shaved Persimmon and Fuji Apple Salad with Honey Lime Dressing
Prep Time
30 mins
Total Time
30 mins
 
Course: Salad
Cuisine: American
Servings: 4
Author: Erica Julson
Ingredients
  • 2 Fuyu persimmons
  • 2 Fuji apples
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon honey
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon kosher salt
  • Pomegranate arils from 1/2 of a large pomegranate
  • 2.5 oz freshly crumbled queso fresco
Instructions
  1. Cut the tops and bottoms off of the persimmons and apples. Use a mandoline to thinly slice them into rounds, or, if you don't have a mandoline, do your best to thinly slice with a knife.
  2. Once the fruit is sliced, stack the slices and cut the stack into quarters. Place in a medium salad bowl and set aside while you make the dressing.
  3. In a small bowl, whisk together the olive oil, honey, fresh lime juice, and salt. Pour over the persimmons and apples, and use your hands to toss and make sure each piece is nicely coated with dressing.
  4. Add the pomegranate arils and crumbled cheese, then toss lightly to combine. Serve right away.
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Winter Citrus Salad

Vegan Winter Citrus Salad

Salads don’t have to be complicated.

Sometimes, in fact, the best salads are the simplest.

I know I’m guilty of overloading my salads. What will a little cheese hurt? Some nuts, some legumes, some olives, why not the whole kitchen sink?!

But if you’re able to exercise a little self-restraint, you might be surprised by the clean flavors of a simple salad.

The slightly bitter crunch of the lettuce, the zing and tastebud tickling tartness of fresh citrus, and the smooth and luscious texture of extra virgin olive oil. That’s all you really need!

Vegan Winter Citrus Salad in a Large White Bowl

Plus, simple salads are friendly to nearly any eater. They’re naturally gluten free, dairy free, nut free, soy free, vegan, and vegetarian. Amazing!

This winter citrus salad highlights three delicious citrus fruits: lemon, orange, and grapefruit. The ultimate trifecta.

Lemon and grapefruit give the salad and dressing a nice tart zing, while the natural sweetness of orange balances it out. Rather than dousing the salad in oil, I let the citrus flavors shine. This dressing is heavy on the citrus zest and juice, and light on the oil. And you won’t even miss it!

This light and bright salad goes great with a heavier main dish, like Oven Roasted Pork,  Creamy Potato Fennel Soup with Pancetta Croutons, or Seared Pork Chops with Mustard Pan Sauce.

Vegan Winter Citrus Salad with Baby Greens

Winter Citrus Salad
Prep Time
20 mins
Total Time
20 mins
 
Course: Salad
Cuisine: American
Servings: 4
Ingredients
  • Zest of 1/2 lemon
  • Juice of 1/2 lemon
  • Zest of 1/2 orange
  • Juice of 1/2 orange
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons minced parsley
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper, to taste
  • 1 additional large navel orange
  • 1 large ruby red grapefruit
  • 8 oz mixed baby greens
Instructions
  1. In a small bowl, whisk together the lemon zest and juice, orange zest and juice, dijon mustard, parsley, and olive oil. Season to taste with salt and pepper, and set aside for now.
  2. Next, segment the orange. Here’s how it’s done: Cut off the top and bottom of the orange to expose the flesh. Put one of the cut sides down on the cutting board, then use your knife to slice off the skin and pith off the orange. You’ll do this in sections, by slicing off one section of the skin/pith with your knife, from top to bottom of the orange, following the curve of the orange, then rotating the orange and continuing slicing off the skin until all that’s left is a beautiful skinless & pithless orange.
  3. Next, grab a paring knife & carefully slice each segment of fruit out from it’s papery membranes. To do this, slide your knife between the left and right membranes, releasing the fruit segment in one piece. As you cut out each segment, place it in a bowl for later. Continue until all the segments are cut out of the orange. Discard the remaining membrane.
  4. Repeat this process with the grapefruit.

  5. Divide the baby greens into 4 salad bowls, and divide the orange and grapefruit segments on top of each. Drizzle with salad dressing and enjoy.
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Blueberry Oatmeal Buttermilk Pancakes

Blueberry Oatmeal Pancakes

Pancakes are special occasion food in my house 🙂

I make them only once or twice a year, usually on someone’s birthday or the morning after a holiday.

So when I DO make them…. you know they have to be fabulous!

This Monday was my 29th birthday… so I celebrated in style with some Blueberry Oatmeal Buttermilk pancakes!

I typically just make classic fluffy pancakes with flour & milk, but I happened to have some leftover buttermilk in the fridge, so I decided to try my hand at buttermilk pancakes.

Buttermilk is a soured/fermented milk product that looks (and tastes) kind of like runny super-tangy plain yogurt. It is made by culturing milk with lactic acid bacteria, which thickens the milk and gives it a tangy sour taste. It also gives the pancakes a richer flavor and fluffier texture than just milk, and provides an acid to help leaven your pancakes when it reacts with the baking soda.

*If you want to learn more about the difference between the different soured milk products (buttermilk, yogurt, kefir, sour cream, creme fraiche) check out this awesome article from KQED.*

So anyways, besides trying to use up my buttermilk in the fridge, I also wanted to give my pancakes a little more fiber & heft.

During the holidays I do this by adding flaxseed & pumpkin to my pancakes, but this time I wanted to try something different.

Enter, oatmeal!

Rolled oats are the perfect addition to pancakes, especially the thinly rolled quick-cooking oats. They soak up the liquid in the pancake batter and get nice and tender, so you add some fiber to your pancakes without even noticing a change in texture.

By adding oatmeal AND blueberries, I had a nice hit of fiber & nutrients that made the pancakes delicious & slightly more nutritious.

Noms.

I think these would also be delicious with raspberries, strawberries, banana, or even chocolate chips 😉 The sky’s the limit!

Blueberry Oatmeal Pancakes

Blueberry Oatmeal Buttermilk Pancakes
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Servings: 12 pancakes
Ingredients
  • 1 1/3 cup unbleached all purpose flour
  • 2/3 cup quick-cooking (1 minute) oats
  • 2 tablespoons sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 cups buttermilk
  • 1/3 cup milk
  • 1/4 cup melted butter, slightly cooled
  • 1 cup blueberries, plus extra for serving
  • Maple syrup, for serving
Instructions
  1. In a large bowl, stir together the flour, oats, sugar, baking soda, and salt until well mixed.
  2. In a separate medium bowl, beat the 2 eggs until smooth. Then whisk in the buttermilk, milk, and melted butter.
  3. Add the wet ingredients to the dry ingredients & stir just enough to combine. It’s okay if there are still a few lumps. Overmixing = dense un-fluffy pancakes. Gently stir in the fresh blueberries and set aside for a few minutes to let the oats soak up some of the liquid.
  4. Add a little bit of ghee (clarified butter) or vegetable oil to a large nonstick skillet or griddle. Warm over medium-low heat until melted. Scoop 1/3 cup of batter into the pan for each pancake, taking care not to crowd the pan (I could only fit 3 pancakes per batch).
  5. Let the pancakes cook on the first side for about 2-3 minutes, until the edges start to firm up and bubbles form in the pancake that leave a hole when they pop (they don’t refill immediately with batter).
  6. Carefully flip the pancake and let cook another minute or so on the second side, until golden & the pancake is cooked through. Remove to a plate, add more butter or oil to the pan if needed, and repeat the process until all of the batter is gone. Serve with fresh blueberries and real maple syrup.
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