Persimmon Salads

Once we walked pass the Japanese food fest area in front of Gourmet Market at Paragon. We saw this beautiful looking Japanese persimmon that costs 210 BHT EACH. Inside Gourmet Market the nationality-unknown persimmons are costing 29 BHT EACH. Why are Japanese fruits so unaffordable?

Anyway, I have always liked persimmons. My father used to teach us how to identify seedless persimmons. Something about the shape and size of the fruit that I can't quite remember and never get to verify. I also like them dried. I used to keep a jar of them and take one whenever I leave the house. Hence, it's shocking to hear that the man of my life is not all that into persimmons. And you know what I was going to do the moment I found out about that.

Here's a couple of persimmons recipes that I tried.

Pinto Beans, Persimmons and Avocado Salad
I boiled up a whole lot of pinto beans the other day for Refried Beans, hence the use of pinto beans instead of other varieties. I imagine black beans, chickpeas, and split peas would do just as well. The avocado was a little bit too ripe - they didn't hold the shape, looking mushy. Something is missing in the dressing but i just can't figure it out. Honey, maybe?

Ingredients:
(makes 2 servings)

• Cooked pinto beans
• 1 avocado, cubed
  
• 1/2 persimmon, cubed
• 1 Tablespoon green onion, sliced
• sea salt
  
• extra virgin olive oil
• cumin
• Tabasco sauce
  
• lemon juice and zest

1. In a mixing bowl, toss together olive oil, cumin, Tabasco and lemon juice. Stir in the beans and let them absorb the dressing.
2. In a separate bowl, mix together avocado and 1 tablespoon of lemon juice and salt.
3. Add persimmons, green onions and avocado to the beans. Toss gently to combine. Season with salt if needed.
   

Persimmon Salad with Ginger-Maple Vinaigrette
We totally approved of this recipe - it blends the sweetness of maple syrup, tartness of apple cider vinegar and lemon juice, and ginger spice into a complex, pleasant gustatory experience. It felt Asian, perhaps because of the use of ginger. It also reminded me of a ginger chicken dish that my grandmother used to make. Or was it the carnivorous remnant inside of me that's speaking?

Although it's optional, the Parmesan cup is very easy to make, and a savory pleasure to behold. Depending on your serving size, you can use anything from 1/4 cup of grated Parmesan for an individual serving, as I did. Sprinkle some ground black pepper and flatten them over a piece parchment paper. Bake in 120C oven until golden in color. Quickly mold it into cup.

Ingredients:
(makes 2 servings)

• Pure sesame oil
  
• Extra virgin Olive Oil
• 1 tbsp Ginger, Minced
• 1 tbsp Shallot, Diced
• 1/2 tbsp Pure Maple Syrup
• 1 tbsp Apple Cider Vinegar
• 1 tbsp Lemon Juice and Zest
• 1/2 Persimmon, cubed
  
• Rocket leaves
  
• Sea salt and Pepper

1. In a mixing bowl, whisk together lemon juice, cider vinegar, salt and pepper. Macerate onions for at least 10 minutes.
2. Heat 1 tablespoon of sesame oil over medium heat. Fry ginger until soft.
   
3. Transfer ginger to onion mixture. Add the rest of the dressing ingredient. Toss in rocket leaves and persimmons.