Persimmon Salad

Persimmon, Date, & Walnut Salad 1 |

In the autumn the leaves turn and start to fall from the branches and by the time winter arrives all that’s left on the branches of a Persimmon tree are these bright orange globes of deliciousness. These little buggers can go for $3.99 to $4.99 a piece in the store so if you happen to have a friend or family member with a tree in their yard, I’d suggest you get yourself on over there with a big old basket to load up. Oh, and you should take them a bottle of wine in return for them letting you score a bounty of these beauties. I mean come on, they’re oh, so good.

Persimmon, Date, & Walnut Salad 2 |


1 to 1 1/2 Fuyu persimmons, sliced into wedges

5 dates, cut into quarters or slivers

Handful of walnuts, roughly chopped

1 tsp freshly grated ginger

1 tbsp honey

Pinch of salt

Lime or lemon wedges, optional


In a small saucepan, warm honey, ginger, and salt. While it’s warming up to a constancy that will allow you to drizzle it, slice up the persimmon(s) and dates and roughly shop the walnuts.

Pile this tasty greatness onto a plate and then drizzle with the honey ginger mixture. Squeeze a lime, or lemon, wedge over the top to provide it with just a little hint of acidity if that’s your thing.

Pull up a chair and dig in. This is perfect if you need a bit of a sugar rush after a long morning run or as a little after dinner treat or an afternoon snack. Really, this is good anytime of day. But Persimmon season isn’t going to last for much longer so you better get a move on or else you’ll have to wait until next winter. Trust me, you don’t want to wait that long.

Persimmon, Date, & Walnut Salad 3 |




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