Jewel-toned salad pretty enough for guests

A salad as colorful as this one would brighten up
a weekday meal or holiday gathering. (Photos:
Debbie Arrington)

Recipe: Persimmon-red grape salad with white-wine vinaigrette

By Debbie Arrington

With jewel-like colors, this fruity combination will brighten late-fall or early winter meals. It’s simple enough for every day, but attractive (and tasty) enough for upcoming holiday get-togethers.

The main ingredients are few: Fuyu persimmon, red grapes, almonds and romaine lettuce.

It’s the white wine vinaigrette that brings them all together and accents their flavors. Using wine instead of vinegar softens the vinaigrette’s edges and complements the fruit’s sweetness. (It also keeps the persimmon its beautiful color.) I used mandarin orange syrup in the vinaigrette for another fruity note but a little sugar works as well.

Fuyu persimmons can be eaten crisp or soft, but

use the crisp ones in salad.

Fresh Fuyu persimmons – the squat and crunchy kind – look like orange tomatoes. Like tomatoes, crisp Fuyus make a wonderful addition to traditional green salads. (Save the mushy ones for cookies.)

Persimmon-red grape salad

Makes 4 servings

Ingredients:

1 large Fuyu persimmon, peeled and sliced

1 cup large red grapes, washed and halved

2 tablespoons almonds, chopped

3 cups romaine lettuce, shredded

Vinaigrette:

2 tablespoons extra virgin olive oil

2 tablespoons white wine

1 teaspoon mandarin orange syrup or ½ teaspoon sugar

½ teaspoon seasoning salt

Several grinds of black pepper

Grapes pair well with persimmons, and almonds

add some crunch.

Instructions:

In a large bowl, combine sliced persimmon, grapes and almonds.

Make vinaigrette. Combine all ingredients in a shaker jar; cover and shake. (Or whisk ingredients together in a small bowl.)

Pour vinaigrette over fruit mixture. Toss lightly to coat.

Add lettuce. Toss just before serving.