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Photo: James Carrier Photo by: Photo: James Carrier

Persimmon-Fennel Salad

Sunset NOVEMBER 2000

  • Yield: Makes 8 servings


  • 3 heads fennel (each 3 to 3 1/2 in. wide)
  • 1 1/4 pounds firm-ripe Fuyu persimmons
  • 1/4 cup lemon juice
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 cup 1/2-inch chunks Stilton or gorgonzola cheese
  • Salt and pepper


1. Rinse and drain fennel. Trim off tops; discard tough stalks and chop enough feathery greens to make 1/4 cup. Save remaining greens for other uses or discard. Trim and discard root ends and bruised areas from fennel heads. Cut fennel crosswise into 1/16- to 1/8-inch-thick slices. Combine sliced fennel and chopped fennel leaves in a wide, shallow bowl.

2. Peel and stem persimmons. Cut fruit crosswise into 1/8-inch-thick slices and put in another bowl. Add lemon juice and oil; mix gently. Holding fruit back, pour liquid over fennel. Mix fennel with dressing.

3. Arrange the persimmon slices over the fennel; sprinkle with cheese. Spoon salad onto plates and add salt and pepper to taste.

Nutritional Information

Amount per serving
  • Calories: 174
  • Calories from fat: 44%
  • Protein: 5.2g
  • Fat: 8.6g
  • Saturated fat: 4.1g
  • Carbohydrate: 22g
  • Fiber: 0.8g
  • Sodium: 322mg
  • Cholesterol: 16mg

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Persimmon-Fennel Salad recipe