Persimmon, Parsley and Olive Salad – Recipe

Parsley, persimmon and olive salad
Salad of parsley, persimmon and black olives

Persimmons are excellent right now. I was casting about for something refreshing and vaguely Spanish to serve with this rich dish of fideos, and hit on the idea of using persimmons in a salad that I usually make with blood oranges later in the winter.

The two common varieties of persimmon are Fuyus, which are rather squat, and Hachiyas, which are more oblong. Fuyus are eaten crisp, while Hachiyas are inedibly astringent until they are as soft as pudding. So for this salad you will only want to use Fuyu persimmons. The flavor is moderately sweet and flowery, with a slight tang and muskiness, somewhat similar to mango. You generally have to peel the fruit unless the skin is surprisingly tender. (By the way, these Zyliss Soft Skin Peeler are incredible for peeling fruit including tomatoes).

It might seem strange to use parsley as the “lettuce” in a salad, but I think you will like it. It isn’t the sort of thing you eat a huge plate of, it is more of an accompaniment to cleanse the palate. You want to throw some fresh mint or basil in there? No hard feelings. A little thinly sliced red onion or scallion would be welcome too.

Persimmon, Parsley and Olive Salad
Serves 4 as a side dish
Vegetarian, vegan, and gluten-free

  • 1 bunch of flat leaf Italian parsley (curly wouldn’t be good here), cleaned and thoroughly dried, only leaves and very thin stems
  • 2 Fuyu persimmons, peeled if needed, medium dice
  • 1 cup flavorful black olives, pitted
  • extra-virgin olive oil
  • sherry vinegar
  • salt (maybe not needed if the olives are very salty)
  • fresh-ground black pepper
  1. Everything can be prepared in advance, but don’t toss until you are ready to serve as it will all wilt. It takes less than a minute to do the final assembly.
  2. Toss together the parsley, persimmon and olives.
  3. Drizzle in olive oil and toss to coat lightly, then a tablespoon or two of vinegar and toss again, and finally salt and pepper. Taste and adjust the seasonings. Mound on a platter or distribute on individual plates.

Persimmon on Foodista

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Posted by Michael Natkin on Monday, December 15th, 2008 in Gluten-Free or modifiable, Recipes, Salads, Vegan or Modifiable.

5 Responses to “Persimmon, Parsley and Olive Salad – Recipe”

  1. December 15, 2008 at 11:17 am #

    I love the idea of using parsley in place of lettuce, the salad sounds incredibly flavorful and fresh. Ive never had persimmons before, I must try them now!

  2. January 18, 2009 at 8:55 am #

    wow, how on earth did you come up with this combination?? it sounds truly amazing. if i can get a hold on the last persimmons around then i will DEFINATELY be making this. very nice work.

  3. Michael Natkin
    January 19, 2009 at 12:57 pm #

    Hey Marianna – if you can’t find persimmons, it is also really nice with
    blood oranges (aka Moro oranges). Enjoy! Your pictures from the souk are
    making me really hungry.

  4. February 12, 2009 at 2:17 am #

    This is so delicious! What a wonderful combination!

  5. nina
    June 7, 2011 at 1:43 pm #

    i think this is very dangerous

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