Persimmon is in season now! I fell in love with persimmon during my visit to Japan many years ago. It was during fall/winter months, perfect time to enjoy persimmon. To make it even better, all the persimmons I had when in Japan were from Michelin-starred restaurants, so one can imagine the quality and sweetness of the fruit were superb.
I became a persimmon fan ever since, and must have my share of top-notch persimmon when the weather becomes chilly, when the fall months begin. Persimmon is great by itself, but do you know that you can also turn it into a dish? Similar to stone fruits, persimmon can be a great ingredient in salad.
Persimmon salad with mozzarella and jamón Ibérico -
Ingredients?
- 1 persimmon (sweeter the better)
- 125 grams solid weight mozzarella ball
- 20 grams jamón Ibérico
- Some extra virgin olive oil
- Some salt
- Some fleur de sel or salt flakes (optional)
- Some black pepper
How?
I got an imported Japanese persimmon at the grocery store. A bit pricey but I only eat like no more than three persimmons per year, a little indulgence seems fair.
Peel and slice the persimmon to irregular chunks. Mix that with some salt, cracked black pepper, and extra virgin olive oil. Scatter the persimmon onto a serving plate.
Drain the liquid from the mozzarella ball package. Tear the cheese with your hand and scatter onto the serving plate.
Do the same for jamón Ibérico, arrange the ham among the persimmon and mozzarella.
Crack more black pepper on top and sprinkle some fleur de sel or high quality salt flakes. Of course you can use regular salt but I think bigger salt crystals can better help drawing out the sweetness from the persimmon.
Also drizzle a bit more extra virgin olive oil as a finishing touch.
It's really important to use the sweetest persimmon you can find for this salad recipe, especially I didn't use any additional sugary ingredients here. Only sweeter persimmon carry equal power to the salt we used and the umami-packed jamón Ibérico.
I can imagine adding a few pieces of mint leaves in the salad works too, but I'll leave that to you. The herbal note form the extra virgin olive oil is enough for my liking.
Other salad recipes:
- Salsa salad with roasted chicken and baby greens
- Cucumber and mint salad
- Pear and Danish blue cheese salad with red wine vinaigrette
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