Chile-Lime Persimmon, Apple and Pecan Lettuce Cups
Peeling the persimmon and apple creates a clean fresh flavor. See the main post for a video on peeling persimmons. If you keep the skin on and the fruit came from a supermarket, scrub the fruit to remove any wax. Likewise, scrub the lime before zesting. If you don't want to serve the the mixture as a lettuce cup sort of thing, offer it as a salad. Chop up some of the lettuce or radicchio and dress with a little salt, lime juice and oil. Put the persimmon mixture on top. The persimmon mixture would be a lovely relish-like side to roasted meats, too!
Servings: 6
Ingredients
Vinaigrette
- 1 large lime, or 2 medium limes (smooth-skinned ones are juicier)
- Unseasoned rice vinegar as needed
- 1 tablespoons sugar, agave syrup, or honey
- Mounded ¼ teaspoon fine sea salt
- 2 big pinches recently ground black pepper
- 2 teaspoons soy sauce
- 1 tablespoon canola or other neutral oil
- 1 small jalapeño or Fresno chile, finely chopped
- 1 pound firm-ripe Fuyu persimmon
- 8 ounces Granny Smith or other tart apple
- 1 cup roasted pecans
- ¾ to 1 cup torn or coarsely chopped cilantro, mint, basil, and/or shiso leaves
- Leaves from 1 small head soft leaf lettuce, or 1 medium head radicchio
Instructions
- To make the dressing, using a fine-rasp grater, such as a Microplane, zest the lime directly into a small bowl. Squeeze the lime to get 3 tablespoons of juice; if you’re short, add vinegar to make up the difference. Add the lime juice to the zest and then add the sugar, salt, pepper, soy sauce, and canola oil. Stir to dissolve the sugar, then taste and season with extra salt or pepper to create a balanced, savory-tangy. When satisfied, add the chile and let sit for 5 to 10 minutes to develop more flavor before using.
- Peel the persimmon and apple then dice them smallish, aiming for ¼ and ½ inch cubes. Transfer to a bowl. Cover and chill up to 4 hours, if you need to hold it before serving.
- As needed, cut the lettuce (or radicchio) into pieces about half the size of the palm of your hand. Set on a plate.
- Coarsely chop or crush the pecans and add them to the bowl of persimmon. Add the herbs too.
- To serve, pour the dressing over the persimmon, apple, pecan and herb mixture then gently toss to coat with flavor. Pile onto a shallow bowl or onto a plate. Serve with the lettuce or radicchio and invite diners to make little wraps.
Notes
The dressing may be kept in a lidded jar and refrigerated for up to 5 days. Bring to room temperature before using.
When is a Fuyu persimmon ripe? When gently squeezed, it gives a little. The color is bright orange but not yet reddish orange.
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