Persimmon also known as sharon fruit comes into season in November along with lemons and pomegranate. Although I have a persimmon tree in the garden, it is the type you eat overipe. We eat them like you would a soft boiled egg, opening the top and scooping out the sweet, sloppy, orange flesh with a teaspoon. There are two main types called Hachiya and Fuya, the former is the one I have. I bought this Fuya to give it a try, sweet but with a firm flesh, both types benefit from the addition of lemon or lime juice to bring out the taste.
The saltiness of the anchovies compliment the sweet fruit. The best come from Cantabria in Spain or Colliure in French Catalonia. If you can get them, buy them, you won't regret it
Serves 2
Ingredients
Mixed salad leaves ( I used ground cress, dandelion and escarole)
1 persimmon
1/2 pomegranate
1 lemon
10 anchovies
olive oil
pinch of sugar
1/4 teaspoon ground cumin
small bunch of coriander, roughly chopped
pinch of salt
How to go about it
Wash and drain salad leaves. Make the dressing by mixing 2 tablespoons of olive oil and the juice of a lemon, add salt, sugar, cumin and coriander. Add a dribble of oil from anchovies. Slice persimmon and cut each slice in half. Open up pomegranate and extract some of the seeds. Arrange salad leaves on plates, top with persimmon, anchovies and pomegranate. Dribble over dressing.
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