Persimmon salad with grapes, walnuts and sherry vinegar

In my house in California we had a massive persimmon tree, so over the years we have grown to love the fruit. Every year, in November, the color of the leaves would change to a bright orange and drop leaving a beautiful tree loaded with bright orange fruit. The fruit would peak in sweetness in the first week of December, and it was always a bounty I shared with friends and the neighborhood.

Persimmons come in a few varieties, the Fuyu is the most edible, round and squat, they start crispy and turn a gooey soft and sugar sweet. The Hachiyas are oblong in shape and turn soft, this variety is best for breads, puddings and other desserts. I was super excited to get the Fuyus in Hyderabad, quite abundantly. There are other varieties, like the Sharon, but they are not commonly available, for a more in-depth look at this fruit, click here.

This salad is absolutely amazing and super simple to make, essentially assemble and toss. The sweet fruit is complimented by the grapes and the tart pomegranate seeds, and balanced by the bitter arugula and the nuttiness of the walnuts. Lots of flavors, lots of textures, but a light and wonderfully flavorful salad

This cookbook, based on a fabulous restaurant that is now no longer, is absolutely fantastic. I love the diverse flavors, the very unique dishes and the vibrant recipes, like this salad. I love the chef's creativity, the absolute attention to detail for evry recipe and his creativity in matching flavors together. I could cook from here every day.

For more recipes from the amazing cookbook, click here.

Ingredients:

2 large Fuyu persimmons, cubed

1 cup grapes, halved lengthwise

1/2 cup pomegranate seeds

1 shallot, finely minced

1/2 teaspoon pepper

1 tablespoon mint

1 tablespoon parsley

1 tablespoon dill

1/2 avocado, cubed (optional)

Salt, to taste

2 teaspoons sherry vinegar

2 tablespoons olive oil

2 cups arugula, roughly torn, or whole if baby

Mix the persimmons, grapes, pomegranate seeds, shallots, pepper, mint, parsley and dill and toss well. Set aside in the fridge till ready to serve.

To serve, add the avocado, if using, and the salt, vinegar, olive oil and arugula. Toss well and taste for salt. Serve in a wide bowl or flat plate and top with the walnuts.