If you are looking for a sumptuous and elegant dessert this autumn, try this Japanese fall persimmon salad. Persimmon, sweet potato, walnuts, and maple syrup all tie in flavours of the autumn season. And they are served in a light and refreshing yogurt sauce.
This beautiful Japanese dish is so tasty and really easy to put together. You can do most of the prep ahead of time, making this dessert a breeze to serve after dinner - perfect for entertaining guests! I adore it for a wonderful, light dessert to serve after a hearty Thanksgiving meal.
If you enjoyed this Japanese persimmon dish, you are sure to also love Japanese persimmon tofu salad, stunning appetizer featuring juicy persimmon and spinach in a creamy tofu and sesame dressing. This dish is lovely for serving at the beginning of an autumn meal.
材料
- Persimmon - For this recipe, it is highly recommended to use a persimmon that is slightly under ripe. The fruit will feel soft, but not quite squishy. This way it will still be very sweet, but the flesh will still be firm enough to be diced.
- Sweet potato
- クルミ
- Plain yogurt
- 日本 mayonnaise - 全卵から作られるアメリカのマヨネーズと異なり、日本製のマヨネーズは卵黄のみを使い、濃厚な味わいとカスタードのような滑らかな食感を出しています。さらに、白ワインビネガーだけでなく、絶妙にブレンドされた様々なお酢（米酢、アップルサイダービネガー、赤ワインビネガー、蒸留酢など）を使用しています。
- 絞りたてレモン果汁
- メープルシロップ
- 塩
- コショウ
それぞれの分量については下のレシピカードをご確認ください。
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代用
日本製のマヨネーズ - Although Western mayonnaise is quite different than the Japanese kind, for this recipe it can be used as a substitute if necessary.
メープルシロップ - I love the maple syrup in this recipe because it perfectly suits this fall persimmon salad. However, you could substitute it with honey.
バリエーション
Raisins - Some people like to add raisins into this dish. Fold them into the salad when you add the walnuts.
熟した柿の見分け方
A persimmon is one of those fruits that is sweet and delicious when ripe, but astringent and sour when unripe. This is because it is full of tannins. Luckily it's quite easy to tell when it is ready to be eaten. An unripe persimmon is quite hard. A fully ripe persimmon will be so soft that it will seem as if the flesh might burst.
To ripen a persimmon, just leave it out at room temperature. It can take a long time (up to two weeks!) if they are quite hard when you purchase them, so you may wish to speed it up by storing it in a paper bag with an apple. The apple will emit ethylene fumes, which quickens the ripening process (three to six days).
Don't forget: このレシピでは、完全に熟していない柿を使うことをお勧めします。柿を持った際に柔らかい一方、崩れてしまいそうなほど水っぽい感触がないのが丁度いいでしょう。このぐらいであれば、しっかりとした甘さを感じられる一サイコロ状に切ることができます。
作り方
Peel the sweet potato and cut it into a large dice. The pieces should be roughly a ½ inch (1.5 centimetres), or larger or smaller if you prefer. Boil the sweet potato pieces in water over medium heat until they are tender, then drain the water out of the pot.
さつまいもが焦げ付かないように弱火にして、乾いた鍋でさつまいもを数分焼きます。こうして時々かき混ぜ、余分な水分を飛ばしましょう。鍋を火からおろし、さつまいもを室温に戻してください。
柿の皮をむいてサイコロ状に切ります。さつまいもを切った時と同じくらいの大きさにするといいでしょう。
In a medium mixing bowl, mix together the yogurt, 日本製のマヨネーズ, lemon juice, maple syrup, salt and pepper.
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Stir in the persimmon and cooled sweet potato.
Gently fold in the walnut pieces.
Your Japanese fall persimmon salad is now ready to be served. You can present it in one large serving plate to share, or portion it into individual serving dishes. This recipe serves two generous portions.
保存
I recommend enjoying Japanese fall persimmon salad soon after mixing the ingredients together.
To make ahead, pre-cook the sweet potato pieces and have the sauce already mixed and stored in the refrigerator. When you are ready to serve just cut up the persimmon and mix everything together.
印刷📖 レシピ
Japanese Fall Persimmon Salad
- 準備: 5分
- 調理: 10分
- 合計時間: 15分
- 分量: 2 人前 1x
- 分類: デザート
- 国: 日本
説明
This delicious Japanese fall persimmon salad ties in flavours of the autumn season, served in a light and refreshing yogurt sauce.
材料
1 persimmon (150g) *
½ 個 × さつまいも(100g)
2 大さじ × プレーンヨーグルト
1 大さじ 日本製のマヨネーズ **
1 ½ teaspoons lemon juice
1 teaspoon maple syrup
塩コショウ (味の調整に使用)
1 大さじ × クルミ(刻んだもの)
作り方
Peel the sweet potato and cut it into a large dice. The pieces should be roughly a ½ inch (1.5 centimetres), or larger or smaller if you prefer. Boil the sweet potato pieces in water over medium heat until they are tender, then drain the water out of the pot.
さつまいもが焦げ付かないように弱火にして、乾いた鍋でさつまいもを数分焼きます。こうして時々かき混ぜ、余分な水分を飛ばしましょう。鍋を火からおろし、さつまいもを室温に戻してください。
柿の皮をむいてサイコロ状に切ります。さつまいもを切った時と同じくらいの大きさにするといいでしょう。
In a medium mixing bowl, mix together the yogurt, 日本製のマヨネーズ, lemon juice, maple syrup, salt and pepper.
Stir in the persimmon and cooled sweet potato.
Gently fold in the walnut pieces.
Your Japanese fall persimmon salad is now ready to be served. You can present it in one large serving plate to share, or portion it into individual serving dishes. This recipe serves two generous portions.
美味しく作るコツ
* For this recipe, it is highly recommended to use a persimmon that is slightly under ripe. The fruit will feel soft, but not quite squishy. This way it will still be very sweet, but the flesh will still be firm enough to be diced.
** Although Western mayonnaise is quite different than the Japanese kind, for this recipe it can be used as a substitute if necessary.
栄養素
- 1食あたり:
- カロリー: 189
- 糖質: 5 g
- 塩分: 157.1 mg
- 脂質: 8.6 g
- 炭水化物: 39.4 g
- タンパク質: 3.6 g
- コレステロール: 12.3 mg
キーワード: persimmon salad
Tammi says
I am lucky enough to have a Japanese grocery store close by. Nice combo for a salad.
Will be using this recipe again for entertaining.
アシャ says
Thank you 🙂
Jasmine says
Never had sweet potatoes as a dessert before nor as a salad. I really liked it.
Will make again.
アシャ says
Thank you 🙂 Yes the sweet potato works surprisingly well in a dessert.
Pete says
Made this salad last night and really enjoyed the flavour. Will file with recipes to serve when company's coming.
アシャ says
Thank you Pete. It's such a lovely dish for entertaining.
Valerie says
Oh wow. This salad was wonderful.
アシャ says
Thank you so much.