Salad: United States – Indiana – Indiana Persimmon Salad

Serving Size: 4

Approximate Time

Prep 25 min

Cook 0 min

Additional 35 min

Total 1 hr

Ingredients

- 10 small ripe Indiana persimmons, about 1 lb (500 g), peeled and thinly sliced
- 4 cups (120 g) mixed salad greens (field greens, baby spinach, arugula)
- 1 Granny Smith apple, cored and thinly sliced, about 6 oz (170 g)
- 3/4 cup (75 g) toasted walnuts, roughly chopped
- 1/3 cup (50 g) dried cranberries (or chopped dried cherries)
- 4 oz (113 g) goat cheese, crumbled
- 1/4 cup (40 g) thinly sliced red onion
- 1 tbsp (15 ml) neutral oil (for toasting nuts)
Dressing
- 1/2 cup (120 g) persimmon pulp (from 2–3 very ripe persimmons)*
- 3 tbsp (45 ml) apple cider vinegar
- 2 tbsp (30 ml) honey (adjust to taste)
- 1 tsp (5 g) Dijon mustard
- 1/2 cup (120 ml) extra-virgin olive oil
- 1 tbsp (15 ml) lemon juice (optional, to brighten)
- Salt and freshly ground black pepper to taste

*If your Indiana persimmons are still astringent, see step 2 for a quick cook method to remove astringency.

Instructions

Short Description:
A bright Midwestern salad starring small, tangy Indiana persimmons, paired with crisp apple, toasted walnuts, dried cranberries, and creamy goat cheese, finished with a sweet persimmon vinaigrette.

Regional Notes:
Indiana persimmons are smaller and often more astringent than other varieties, giving this salad a distinctive tart edge. The recipe uses a sweet persimmon-based dressing and toasted nuts to balance and complement that natural tartness—typical of persimmon salads made in Indiana and neighboring Midwestern areas.

1. Preheat a small skillet over medium heat. Add the neutral oil and the walnuts and toast, stirring frequently, 3–5 minutes until fragrant and lightly browned. Transfer to a plate to cool.
2. Make the persimmon pulp: if you have very soft, fully ripe persimmons, scoop the pulp from 2–3 fruit and mash or puree until smooth to measure 1/2 cup (120 g). If the persimmons are astringent or firm, halve 2–3 persimmons, place in a small saucepan with 1–2 tbsp (15–30 ml) water and 1 tbsp (15 ml) honey, simmer gently 8–10 minutes until soft; mash or puree and cool to 1/2 cup (120 g).
3. Whisk the dressing: in a bowl whisk together the persimmon pulp, apple cider vinegar, honey, Dijon mustard, and lemon juice (if using). Slowly stream in the olive oil while whisking to emulsify. Season with salt and pepper to taste. Taste and add more honey or vinegar to balance tartness as desired.
4. Prepare the fruit and vegetables: peel and thinly slice the remaining persimmons for the salad. If any slices taste excessively astringent, macerate them briefly with 1 tsp honey or roast them at 375°F (190°C) on a sheet pan 10–12 minutes until softened and slightly caramelized; cool before using.
5. In a large bowl, combine the mixed salad greens, sliced apple, red onion, dried cranberries, and half of the toasted walnuts. Add about half of the dressing and toss gently to coat (reserve remaining dressing for serving).
6. Transfer the dressed greens to a serving platter or divide among 4 plates. Arrange the persimmon slices over the top, sprinkle with crumbled goat cheese and the remaining toasted walnuts, and drizzle with the remaining dressing. Finish with a few grinds of black pepper.
7. Serve immediately at room temperature. Leftover dressing can be refrigerated up to 3 days; if chilled, whisk before using.