Pickled Persimmon Salad: Pickled Persimmon Salad by Chef David Darugh, Beechwood Inn: Autumn brings us seasonal persimmons from nearby Stack farm. Here is a great recipe for firm persimmons. Georgia’s Premier Wine Country Inn.
For Pickled Persimmon Salad
- 2 Crisp ripe Fuyu persimmons, peeled and thinly-sliced
- ½ cup rice wine vinegar
- ½ cup orange juice
- Grated zest of ½ orange
- 1 tbsp freshly squeezed lemon juice
- ½ cup sugar
- 2 bay leaves (fresh or dried)
- 2 tbsp pickling spice
- 1 tsp thinly sliced ginger
Serving Suggestions
- flavored oil
- puréed persimmon
- micro green salad mix
How-to
Pickle Persimmons
- Bring vinegar, juice, sugar and spices to boil over high heat
- Cover mixture, remove from heat and let steep 1 hour
- Pass mixture through a fine mesh strainer to remove spices
- Pour over sliced persimmon. Cover and refrigerate for at least overnight
This recipe for Pickled Persimmon Salad adapted by Chef David Darugh
Persimmons from Stack Farm Georgia
Beechwood Inn