This warm brussels and persimmon salad is about to blow yo’ mind!! I have a confession, I never had a persimmon before last year. I don’t know why, because they are sooo great! Slightly crunchy like an apple, a little sweet, perfect for snacking or putting into recipes.
A quickie about persimmons as there are two different varieties to choose from; the Fuyu and the Hachiya. Most recipes will let you know which one to use, as they taste different! Fuyu’s are round and squatty and can be eaten like an apple or a pear. Hachiya’s are pointed and are best used in baking recipes and need to be very very VERY soft.
In this recipe you will need to use Fuyu persimmons. The crisp crunch of the persimmon mixed with the brussels sprouts; I’m literally drooling right now. If you are looking for a meatless option for a side dish this would be a great one! Especially with the upcoming holidays! But…..bacon + persimmons + brussels sprouts is also pretty friggin’ amazing. Feel free to add some bacon or even sausage! Play around with it. Fuyu persimmons are quite versatile!
- •2 lbs brussel sprouts, halved
- •2 persimmons, cubed
- •2 cups balsamic vinegar, reduced
- •Salt and pepper to taste
- •1-2 tbl ghee, oil, or butter
- In a small sauce pan, reduce your balsamic vinegar. Bring it to a boil, then turn down to a simmer. Let lightly boil for about 10 min or until it is reduced by 1/2.
- While balsamic is reducing, heat up some oil or ghee (or butter) in a skillet.
- Once hot, take your brussel sprout halves and let sauté for 3-5 min, stir around and let cook another 3-5 minutes.
- Take your cubed persimmon and add it to the brussel sprouts. Cook up another couple of minutes or until persimmons get a little soft.
- Pour the balsamic reduction over top and mix well. Sprinkle with a little salt.
Tell me, how do you eat persimmons? What do you like to put them in? Do you like to eat them as is?