Follow this quick and easy recipe and enjoy this persimmon and fennel tomato salad as a light snack or starter during the summer.
As I strolled through the fruits and vegetables isle at my local Waitrose recently, I was a little surprised (but very happy) to see that persimmons were back in stock, because I’m more familiar with seeing them in abundance at winter time. I love persimmons, particularly in a salad, and if the salad includes fennel, that’s even better. I can’t really explain it, but there’s just something about the delicate sweet taste of persimmon combined with the unique aromatic flavour of fennel that totally pleases my palate. I’m always thinking of different fruits and veggies to add to my persimmon + fennel salads, and this time I’ve added radish and yellow cherry tomatoes to the mix. Honestly, there’s no highfalutin gastronomical theory behind my choice; I just had lots of them and I thought they’d look rather lovely on my plate together (and they really do!). This fun little foodie experiment turned out to be a pretty tasty snack, so here’s the recipe if you’d like to try it.
- 3 ripe fuyu persimmons
- 1 small fennel bulb
- 6 yellow cherry tomatoes
- 5 radishes
- Fresh lemon juice (from half lemon)
- 2 tbsp extra virgin olive oil
- Himalayan rose pink crystal salt to taste (optional)
- a few fresh mint leaves to garnish
- Using a mandoline (or a sharp knife if your skills are up to par), thinly slice the fennel bulbs, radishes, and tomatoes (I’ve spiralised 3 of the radishes and kept a few tomatoes whole for styling purposes)
- Cut the persimmons into even chunks
- Place half the sliced fennel on chilled salad plates, followed by most of the radishes and tomatoes
- Add all the persimmon, then scatter the remaining fennel, radish and tomatoes on top
- Add salt crystals to taste, and garnish with mint leaves
- Combine lemon juice and extra virgin olive oil, shake well and drizzle over salad