This salad came together almost accidentally. Persimmons are in season and I can’t get over how delicously sweet they are and so by virtue, I need to find a way to incorporate this into a salad.

It’s the kind of salad that reminds you texture matters just as much as flavour and that’s they 3 main ingredients seem like an odd pairing but they just make so much sense together.

BALANCING SWEETNESS, ACIDITY & CRUNCH

SWEET: Persimmons have a mellow sweetness and almost honey-like softness when fully ripe.

BRIGHTNESS & ACIDITY: That sweetness pairs beautifully with grapefruit, which brings acidity, bitterness and freshness to balance the salad.

CRUNCH: Sugar snap peas add this important layer in a salad. Briefly blanching them keeps their bright colour while softening them just enough to remain tender but still crisp.

The result is a salad that feels layered, vibrant and far more interesting than the simplicity of its ingredients suggests.

INGREDIENTS

  • 2 ripe persimmons (Sharon fruit), sliced

  • 1 grapefruit

  • 2 cups sugar snap peas, thinly sliced

  • Sprouts or microgreens, for serving

  • Toasted walnuts

For the Dressing

  • 60 ml grapefruit juice

  • 1 tbs mustard

  • 30ml Olive oil

  • 2 tsp honey

  • Salt and freshly cracked black pepper

METHOD

  • Bring a small pot of salted water to a boil.

  • Blanch the sugar snap peas briefly for about 30 seconds to 1 minute, then transfer immediately into cold water to stop the cooking process. Drain well and slice thinly.

  • Using a sharp knife, remove the peel and white pith from the grapefruit, then carefully cut between the membranes to remove the grapefruit segments.

  • Slice the persimmons into thin rounds.

  • Arrange the persimmons and grapefruit onto a serving plate, layering the sliced sugar snaps in the center.

  • Top with sprouts and toasted walnuts.

  • To make the dressing, whisk together the grapefruit juice, mustard, honey, olive oil, salt and pepper until emulsified.

  • Spoon the dressing over the salad just before serving.

AT THE TABLE

This salad works beautifully alongside richer dishes because of its brightness and acidity.

Serve it with grilled meats, fish or as part of a larger harvest-style spread.

The sweetness of the persimmon, sharpness of the grapefruit and crunch from the sugar snaps make every bite feel fresh, textured and balanced.

Love,

V

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