Persimmon and prosciutto salad with walnut dressing

Have you ever asked yourself, “Should I first peel the persimmon before eating it?” Well, the answer is NO, which luckily for us, makes it so much easier to eat! And presenting this salad at your table is even more fun since it keeps your family and friends guessing what those colourful orange balls are.

For my recipe, I used Fuyu persimmons, which are short, crisp and sweet and ideal for using in salads. For added presentation, I’ve sliced my persimmons very thinly using a mandoline slicer.

 Fuyu Persimmons

Salad Fuyu


 When I presented this salad to my brother-in-law (visiting from Baltimore), he said, “Hmm, these persimmons have a nice mild flavour with a touch of je ne sais quoi.” My words exactly!

This recipe makes a nice summer salad and also could be a meal in itself. The dressing has a nice creamy fruity flavour that works well with the rest of the ingredients.

Persimmon Salad


Persimmon and Prosciutto Salad with Walnut Dressing
Yields 6
A light fruity salad with a creamy walnut dressing.
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For the Walnut Dressing
  1. 1 small garlic clove, diced
  2. 2 tbsp. walnut oil
  3. 2 tbsp. olive oil
  4. 1 1/2 tbsp. balsamic vinegar
  5. 1/4 cup (60 ml) thin cream
  6. salt/pepper to taste
For the salad
  1. 3 ripe persimmons, sliced thinly
  2. 12 thin slices prosciutto
  3. 3 - 4 cups of green salad mixture (butter lettuce, rocket leaves, baby spinach, etc)
  4. 60 g walnut halves, roughly chopped
  5. 1 cup (80 g) shaved parmesan
  6. salt/pepper to taste
  1. To make the dressing, add the diced garlic, walnut oil, olive oil and balsamic vinegar in a food processor bowl and process until smooth. With the motor running, gradually add the cream until the mixture is smooth and emulsified. Season with salt and pepper to taste.
  2. For the salad, slice the persimmons thinly widthways using a mandolin slicer. Tear the prosciutto roughly into pieces and roughly chop the walnuts.
  3. To assemble the salad, arrange the salad greens on a plate, top with the persimmon slices, walnuts and parmesan shavings. Drizzle with the dressing and season with salt and pepper.
Adapted from Leanne Kitchen from
Adapted from Leanne Kitchen from
G'day Soufflé


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  • [email protected] Riffs
    January 10, 2015 at 10:12 am

    I gotta say that je ne sais quoi always works for me. 😉 I rarely use persimmons — my loss, because their flavor is quite nice. I really need to cook with them more, and this salad would be a wonderful place to starts. Thanks!
    [email protected] Riffs recently posted…The Smith and Curran CocktailMy Profile

  • Maureen | Orgasmic Chef
    January 10, 2015 at 9:22 pm

    That’s just beautiful, Fran! I love persimmons but I’ve never put one in a salad before.
    Maureen | Orgasmic Chef recently posted…In My Kitchen, January 2015My Profile

  • Kumar's Kitchen
    January 11, 2015 at 3:26 pm

    Oh this is such a beautiful plate of salad…so elegantly presented…we absolutely love it…In our Grand’s home in north India…there are lots of persimmon plants loaded with fruits…whenever we visit…we have as much as we can…they are so flavorful….this time…we will make certain to try this salad out…thanks so much for ever inspiring 🙂

  • Helen | Grab Your Fork
    January 15, 2015 at 8:39 am

    I always peel my fuyu fruit but I can see how this would work in a salad, unpeeled! Such a delicious sounding combo with prosciutto and walnuts too!
    Helen | Grab Your Fork recently posted…The Searzall blowtorch and a recipe for kuih bahuluMy Profile

  • Gourmet Getaways
    January 16, 2015 at 1:57 pm

    First off, love the colours – they are so inviting. Second, the flavour combination for sure gives this salad a truly unique and healthy dish! Yum!!!

    Julie & Alesah
    Gourmet Getaways xx

  • milkteaxx
    January 20, 2015 at 3:55 pm

    i normally have persimmons on its own, have never had it in a salad!