Name: Fuyu Persimmons with Lemon-Miso Dressing
Total time: 15 min
Ingredients: 3 tablespoons extra-virgin olive oil; 2 tablespoons lemon juice; 1½ teaspoons white miso; ⅛ teaspoon table salt; ⅛ teaspoon pepper; 1 pound Fuyu persimmons , stemmed and sliced thin crosswise (parallel to equator); ¼ cup fresh cilantro leaves; 2 teaspoons sesame seeds , toasted

Why This Recipe Works

Delicately flavored persimmons are often used in autumnal salads. The key to a good version is using a dressing and accompaniments that don't overwhelm the fruit. We tried many combinations of lettuces, dressings, and toppings to complement persimmons but found that the simplest version showcased the fruit the best. Gently drizzling thin slices with a small amount of a simple but flavorful dressing made from miso and lemon juice enhanced the persimmons without sogging them out on the platter. A sprinkle of toasted sesame seeds complemented the persimmons' warm caramel notes, and cilantro added freshness.

Before You Begin

You can substitute red miso for the white. Look for ripe yet firm Fuyu persimmons that give slightly when squeezed. Do not substitute other persimmon varieties (such as Hachiya) for the Fuyus. The edible skins of Fuyu persimmons can be tough; if yours are particularly tough, we recommend peeling before slicing. Toast the sesame seeds in a dry skillet over medium heat until fragrant (about 3 minutes) and then remove the skillet from the heat so that the seeds won't scorch.

Instructions

Whisk oil, lemon juice, miso, salt, and pepper in small bowl until creamy; set aside.

Arrange persimmons in single layer, overlapping slices slightly, on platter. Drizzle persimmons evenly with dressing and sprinkle with cilantro and sesame seeds. Serve.