Persimmons are in the supermarkets at the moment. Ready to eat when they feel like a ripe but not overripe tomato, this unusual fruit makes a delicious, slightly sweet, addition to salads.
Persimmons pair particularly well with fennel and this salad goes well with seafood, salmon and chicken. Here’s a similar salad, without the orange.
1 bulb fennel
1 or 2 persimmons
1 orange
2-3 Tbs Basic salad dressing
Trim then thinly slice the fennel, then cut into smaller pieces and place in a bowl. Thinly slice the persimmons, cut into halves or quarters and add to the bowl. Peel the orange, remove the segments and add to the bowl. Add salad dressing and mix well. While it’s nicer fresh, any leftover salad will keep in the fridge for up to 24 hours.
Serves 4
