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Salad with Fuyu persimmons

Recipe by:Andy Powning


  • 2 Fuyu persimmons
    Lemon juice
    1 bunch spinach
    4 Belgian endives
    1/2 cup plumped, dried cherries (see note)
    1/2 cup grated gouda (optional)


Peel persimmons, cut in half crosswise, turn both halves on side and slice thinly. Drizzle with lemon juice and set aside. Combine spinach with endive leaves. Dress with your favorite homemade vinaigrette, add persimmons and toss again. Top with cherries and, if you wish, grated gouda.

Note: To plump dried cherries, add hot water, let sit for 10 minutes and drain.

Califonia Bountiful