Pickled Persimmon Salad

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.

Pickled Persimmon Beechwood 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


Pickle Persimmons

  1. Bring vinegar, juice, sugar and spices to boil over high heat
  2. Cover mixture, remove from heat and let steep 1 hour
  3. Pass mixture through a fine mesh strainer to remove spices
  4. 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