Persimmons are one of my top 3 favorite fruits. I look forward to fall so I can eat persimmons. The season for persimmons is relatively short so I eat them everyday while they are in season. I like both Fuyu and Hachiya varieties of persimmons which are the varieties available where I live. I just like to eat them as is but I also like them in salad. For salad, Fuyu persimmons are used.
Fuyu persimmons are these flat ones. They can be eaten while they are still hard. I like to eat them when they start getting soft but not completely soft.
One of my friends prepared this persimmon and daikon salad for me once and I loved it. It’s a very simple recipe yet very tasty! It only requires three main ingredients – persimmons, daikon and avocado.
Avocado is sort of optional but it takes this salad to the next level. Daikon is a type of radish from Japan. Sometimes you can buy daikon with leaves still attached. Leaves are delicious to eat. You can put them in salad, make pickles, sautee them etc. When you eat daikon raw, you may want to use the part close to the leaves because it’s less spicy.
I’ll show the step-by-step instructions but the shorter version of the recipe and a listing of the ingredients are available at the bottom of this blog.
- Cut daikon into thin strips.
It’s easier to cut daikon this way first.
So you can place daikon on a cutting board and it doesn’t move around.
Then cut daikon this way.
Take one of the block and slice it thin to create thin strips
2. Sprinkle salt on daikon and gently massage. Set aside.
After a while, daikon starts to sweat and get soft.
3. Peel and cut persimmon into thin strips. Cutting this way first is easier to create strips.
Make strips like these.
4. Mix daikon and persimmon
5. Pour vinegar and mix
6. Serve persimmon and daikon salad on the bed of sliced avocado
This salad is sweet and little bit sour. With avocado, it’s very creamy but still refreshing.
Any type of vinegar can be used but I found fruit-based vinegar adds nice sweetness and makes it tastier.
- 1 small to medium persimmon (about 4 oz.)
- 8 oz. daikon (double of persimmon)
- 1 medium avocado
- Pinch of salt
- 1 tablespoon apple cider vinegar
- Cut daikon into thin strips
- Sprinkle salt on daikon and gently massage. Set aside.
- Cut persimmon into thin strips
- Mix daikon and persimmon
- Pour vinegar and mix
- Serve persimmon and daikon salad on the bed of sliced avocado
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