Persimmon, Pear & Fennel Salad with Fried Sage

Now that we are embedded solidly in Autumn aka Comfort Food Season, my body is starting to tell me that I need to stay in bed later and go to bed earlier.  It is also telling me that with all the hearty foods I’ve been enjoying I should most decidedly not abandon the fresh, seasonal salads we enjoyed so during the summer.

All the Autumn colors – persimmons & red pears

Now, here is the rub – during the summer there are amazing lettuces, vine ripe heirloom tomatoes and to-die-for stone fruit that are all made for tossing in a barely-there dressing and wolfing down.  As the farmers markets are coming to a close it is still just as important (read: delicious) to eat seasonally.

Creamy red pears, sweet-tart persimmons & crunchy fennel

Persimmons are one of those mystery fruits to so many people (including me until recently).  I had questions!

• How do you eat them?
  • Raw like in this recipe by Rawsome Creations
  • Cooked into a lovely loaf of bread like in this recipe by The Vintage Mixer
  • Even in Adult Beverages – like this one from Imbibe Magazine
• What is the difference between the two main types? Fuyu & Hachiya
• Can I eat the skin? Why, yes. Yes you can. At least for the Fuyu variety that I picked up.  Hachiyas are another story.  You need to let them get so ripe they are mushy and then scoop the flesh out of the skin.
• What do they taste like? Well, like juicy with the texture of a tomato and delicate flavor with a touch of dates thrown in.

Red, orange and crunchy – just like a pile of leaves

This salad mixes the best flavors (and colors) fall has to offer, the tawny orange of the persimmon with a lovely red pear and the crunch of fresh fennel.  You’ll feel like your mouth is kicking through a pile of crackling leaves.  So, please do jump right in!

Persimmon, Pear & Fennel Salad with Fried Sage

• 2 Fuyu Persimmons, ripe but still firm
• 2 Red Pears, cored & sliced extra thin
• 1 Bulb Fennel, sliced
• Juice from one Lemon
• 2 tablespoons Grape Seed Oil
• Salt & Pepper to taste
• Oil for Frying
• Fresh Sage

First things first, wash the sage and pat it dry.  Then leave it out on the counter to air dry while you assemble the rest of the salad.  Take it from me – if you toss wet-ish sage leaves into a pan of hot oil, your life will be harder than it has to.

The Fuyu persimmons are tomato shaped and delicious while still firm.  Core them like you would a tomato – cutting out the stem and leaves from the top.  Slice the persimmons in half and then into extra thin wedges.  Take a nibble if you haven’t tried one before.

Next, make sure the pears are sliced extra thin – to the point that they are almost translucent.  They’ll really hold on to the dressing that way.

When I slice fennel, I like to almost shave it – again the thinner the slices the better here.  It will allow the dressing to soak in and take away some of the sharpness.

Put all the ingredients in the bowl you will serve them in.  Toss with the lemon juice, grape seed oil, salt and pepper.  Or, you can shortcut if you have a bottle of Grandmother’s Dressing in the fridge – just pour a small amount over the top and toss.

Now, the important part is to let the entire salad marinate a bit – say 20 minutes or so.  These are firm fruits and won’t wilt like a summer lettuce salad, so don’t be afraid to let the flavors get to know each other.

Frying the sage to a bright and crispy green

In the meantime, heat an inch or so of oil over medium heat until it shimmers.  I like to use a neutral oil like organic canola or grape seed oil.  Toss a few of the sage leaves into the hot oil and fish them out almost immediately.  They should be a bright and vibrant green.  If they have turned an olive green color they are burnt and should be tossed.

The best kitchen tool I found to remove the sage leaves fast enough was my trusty spider skimmer – like this guy:

• WMF Profi Plus 15-Inch Stainless Steel Wire Skimmer/Ladle

Or this guy:

• Helen Chen’s Asian Kitchen 5-inch Spider Strainer

On the plate – Persimmon, Pear and Fennel Salad with Fried Sage

To serve, plate the salad and add a 3-4 sage leaves to the top for a surprise flavor and a little crunch.

Do you have a good persimmon recipe?  Please let me know in the comments.  I currently have an entire case!

Lydia, Day of the Dead Kinda Girl