Kaki Recipes

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Avocado and Persimmon Salad Recipe Recipe

This colorful salad was inspired by my daughter Aria's godmother Nathalie. Not only is Nathalie a wonderful godmother to my baby girl, but she's also an amazing cook. While we were in Paris, Nathalie invited us several times for dinner and made a feast every single time for us. We were so spoiled! 

One of our favorite dishes that she made for us was an avocado and Hachiya persimmon salad. Persimmons, when ripe, have a vibrant orange color, making them perfect for Halloween. In case you were confused, the Hachiya variety is the soft one, with the pointed end. They are irresistible when extremely ripe, but basically inedible before that point. I always ripen the fruit in a paper bag with apples or bananas (or both).

The creamy avocado slices are the perfect contrast to the brightness of the persimmons. To finish the salad, I added spicy sprouts and slightly toasted pine nuts for texture. I think it's the perfect salad for a Halloween party, and I hope you do too!

A special note to all those affected by Hurricane Sandy: I hope everyone is staying safe. The American Red Cross is taking donations now to help the victims of the hurricane. They are also asking for blood donations, so if you're able to, please participate.


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Chocolate Persimmon Trifle Recipe

Chocolate Persimmon Trifle

01.20.10 by Jackie

Chocolate Persimmon Trifle is a unique dessert creation, inspired by my friend Carole's suggestion that I should try using Hachiya persimmons (the soft variety) in puddings and custards. I love Hachiya persimmons and I usually eat them as is, but I'm always up for a challenge. At first, I wanted to play it safe and make a persimmon almondine tart but that would have been too easy. So I made a trifle with layers of basic white cake, persimmon pudding and chocolate.

I usually cook with Fuyu persimmons (the hard variety) but after this decadent dessert, I'm definitely going to test out more recipes using the Hachiya variety.


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Hachiya Persimmons: Incredibly Unique, Incredibly Delicious Recipe
When Hachiya persimmons are ripe, they're divine. When they're not, there are few things that taste worse. I remember as a child going to the farmers' market with Papa when Hachiya persimmons were in season. We would buy them by the case. I couldn't wait for them to ripen, but like many things in life, patience was rewarded. We would speed up the process by placing a banana and an apple with the persimmons in a paper bag. Everyday, I would come home from school, stick my hand in the bag and check to see if the persimmons were ready. I knew they were ready to eat when they felt like they would fall apart in my hand.
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