How to Make Persimmon Salad (With Maitake Mushroom & Kurozu Black Vinegar)

In autumn, Japanese supermarkets, especially in the fruits and vegetables sections, are filled with vibrant orange hues thanks to pumpkins for Halloween and persimmons.

Persimmons are a seasonal fruit that you can be enjoyed throughout autumn, with their taste and texture varying depending on the type and ripeness. Generally, persimmons are firm with a crisp texture and less juice before ripening.

Once ripe, they become sweeter and milder, with a smoother and creamer texture. When fully ripe, the texture turns almost jelly-like, and the taste becomes even sweeter and richer.

When making a salad with persimmon, I recommend using firm persimmons to maintain their shape and add a rhythmic texture to the dish.

In my recipe, I use maitake mushrooms, also known as “hen of the woods”. They offer a rich umami flavor along with an earthy flavor and a hint of bitterness. The texture is tender, with a slight chewiness, and they are juicy and succulent when cooked. Maitake mushrooms pair well with persimmons, creating a contrast in both taste and texture.

Now, let me mention the health benefits of persimmons. There is a proverb, “when persimmons become red, doctors turn blue (or pale)”. This is somewhat related to the abundant nutrients found in persimmons. They contain a good amount of vitamin C, β-carotene, tannin, potassium and fiber.

Persimmons are rich in antioxidants that support anti-aging, boost the immune system, and help prevent infectious diseases. If you enjoy the nutrients benefits from persimmons effectively, I recommend opting for dried persimmons. 

Finally, I’m serving the salad in one bowl as a side dish imagining a gathering setting. However, if you serve it separately on individual plates, it makes for a fancy appetizer. For the topping, I’ve chosen nuts, which enhance the antioxidants when combined with persimmons.