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A Persimmon Salad Recipe


A Persimmon Salad: When I wrote about persimmons a while back I mentioned that there aren't that many Italian recipes for them. John writes...

Prep Time: 10 minutes

Total Time: 10 minutes


  • Ripe Persimmons
  • Arugola
  • Parmigiano Reggiano
  • Olive oil
  • Balsamic vinegar


In reading your article on persimmons you mentioned the scarcity of recipes using persimmons.

I would like to share this dish with you. On recent visit to Florence, I had lunch in a restaurant in Santo Spirito, I can't recall the name, but it's the one near the corner of the street with thru traffic. It was late in the fall and I sat outside and ordered a salad made with persimmon. Pieces of persimmon were served over a bed of arugula, dressed with olive oil and balsamic vinegar, with shavings of Parmigiano Reggiano. And of course the fruit was gelatinous as you describe. It is a simple recipe and I have served it many times here in the US. Most people are surprised to eat this combination of ingredients in a salad.

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