Don’t we all just love to eat fruit in their most natural ripe and raw form? Especially during summer when it’s hot and we’re looking to quench our thirst on juicy bits of mother nature’s candy.
But as the weather is cooler and we’re just starting to put on light cardigans; I find myself drawn towards dishes with autumn fruit that have either been grilled, roasted, or baked. I think they just bring another dimension of flavor, with a combination of smoky charred surfaces and sticky caramelization.
Presenting… grilled sweet persimmon, salty feta, crunchy macadamias, and a tangy blueberry vinaigrette. A recipe for a deliciously light and tasty salad where fruit is the star of the show.
Now I’ve only managed to use my grill pan a couple of times this year. Mainly because I live in an apartment with a useless kitchen vent, and every attempt at grilling indoors has been this ridiculous juggling act of running back and forth fanning the smoke alarm, and violently swinging the main door back and forth to aerate the whole place! All thanks to my continued fears of the alarm going nuts AGAIN in the ENTIRE building, and having the security show up at my door. The worst was steak, but that’s another story… (and recipe!)
So back to the salad! With October being flooded with amazing pumpkin and squash recipes everywhere, I thought of diverting my attention to another seasonal fruit… the often overlooked persimmon. It’s sweet when ripe, firm to the touch, and pairs really well with savory or salty ingredients. It also doesn’t fall apart easily on the grill. I had a few more sachet of bilberry powder to make a vividly dark pink and tangy vinaigrette that looked beautiful on the salad greens.
So fire up that grill (you dare-devils you!), char a few persimmons and enjoy making this salad that happily covers all of your sweet, tangy, and savory taste buds.
And if you’re looking to get even more creative with the use of fruit in a sweet and savory way, check out my recipe for Pistachio-Crusted Lamb Chops with Blueberry-Thyme Compote and Butternut Squash Purée