Brussels sprouts and persimmons are two of fall’s finest specimens, yet I frequently feel compelled to defend them. They’re loved or hated, sometimes intensely so. Often, it seems the distaste for them has more to do with being poorly prepared than any inherent shortcomings in the produce.
Understandable! Growing up, we had a persimmon tree in our backyard. Every fall my mother would line the unripe fruits along our windowsills, waiting for them to soften. It was a perfect ritual to mark the change of the season and one I remember fondly. However, once the persimmons softened, I found the texture pretty unpalatable. It wasn’t until I was an adult that I learned about Fuyu persimmons, that lovely variety that is edible and ripe in its firm state. Its sweet flavor, delicate crunch and subtle spice notes make it an absolute treat when in season.
Kimberley Hasselbrink
A sumptuous persimmon.
Brussels sprouts, too, can so easily be overcooked, resulting in a mushy, sad affair that does no justice to this fine little cabbage-like vegetable. Here, however, the threat of overcooking is avoided altogether by shredding the sprouts and using them raw to make a salad that is a little bit like a slaw. Balanced against the sweet crunch of the persimmons and pecans and the sharp, salty tang of the feta, it is a salad with heft and texture and life. And right now, we need all the salad we can get.
Shredded Brussels Sprouts Salad With Persimmon, Pecans and Feta
Yield: 4-6 servings
1 pound Brussels sprouts
1 medium Fuyu persimmon
1/2 cup crumbled feta
1/2 cup chopped pecans
3 tablespoons olive oil
2 tablespoons Balsamic vingegar
Sea salt + pepper to taste
Kimberley Hasselbrink
Using a sharp knife or a mandoline, slice the Brussels sprouts finely, starting at the end farthest from the stem. Break them up with your fingers, discard any tough centers, and toss in a large salad bowl.
Thinly slice the persimmon and add it to the bowl.
Add the feta and pecans to the bowl.
Whisk together the oil and vinegar until they have emulsified.
Kimberley Hasselbrink
Toss the salad with the dressing, and season to taste with salt and pepper.
This can be refrigerated for an hour or two until ready to serve.
Kimberley Hasselbrink is a food photographer and blogger based in San Francisco. She is the author of the blog The Year in Food, which is framed around a monthly seasonal food guide. Kimberley enjoys unusual produce, strong coffee, road trips and summer nights.
117 comments
Sign in to add your ownshizendesigns says:
I love persimmon! I've never had it as salad, so I'd love to try the recipe. My parents have a couple of persimmon trees at their house in Tokyo. When I was visiting them last week the persimmons were just ripe, so I was very happy that I got to eat theirs right off the tree. I love eating fruits in season.
1 year ago
MegansMenagerie says:
Looks incredible! Will be making that this week!!! Yum!
1 year ago
DominiqueD says:
This looks really good! I love persimmons..but most of the time here they are more than a dollar each for a small one! So expensive...Its a good treat though.
1 year ago
julieincharge says:
I'm going to have to try this!
1 year ago
IWillFly says:
I love brussels sprouts (the best way to do them is just to bake them in a nice hot oven with olive oil and sea salt) but I haaaaaaate persimmons! Maybe I just haven't ever had them done well, but I don't even like them raw or in bread or cookies. Hmm.
1 year ago
cookoutsidethebox says:
YUM!!
1 year ago
rarebeasts says:
Yum.
1 year ago
LiliDMagpieCreations says:
Sound yummy! Thank you for sharing this recipe. :)
1 year ago
VintageEye says:
Makes me wish I liked brussel sprouts! ;)
1 year ago
TheMillineryShop says:
Those persimmons, which I think are also known as Sharon Fruit, are a secret delight of mine. Years ago I had a friend with the same predilection for them as me, and we would buy a bag of them and feast away in the car. This recipe looks like a really delicious (and much more mature way) of eating this hardly-known fruit. Btw, my guess is that you can sub thinly sliced cabbage for the sprouts and still be true to the flavor and crunch.
1 year ago
krize says:
Niam niam!! :)
1 year ago
DressedHerDays says:
Mmmm...brussels are my favorite! My grandmother used to call them "baby cabbages." I roast them with pecans and garlic, but the persimmons sound just succulent! Thanks for the great concept!
1 year ago
sewlola says:
I love brussels sprouts!!! I can't wait to make this recipe. Thanks for sharing it. :)
1 year ago
BigRockPaperCo says:
I hated Brussel Sprouts growing up. But still.. I am going to try this recipe!!
1 year ago
HibouCards says:
Yum! I used to not like brussel sprouts until I had my first real Thanksgiving meal with my in-laws in the US (I'm French) and I had brussel sprout with little lardons as one of the many side dishes and it was delicious.
1 year ago
needlenerd says:
mmm! can't wait to try this!
1 year ago
AzimuthVintage says:
Two of my favorite things! I can't wait to try out this recipe! Thank you for some Fall cooking inspiration:)
1 year ago
SlippinSouthern says:
Yummmmmm Luv brussels sprouts! We are huge fans here, and this looks like a great recipe. Thanks!
1 year ago
littlechrissy says:
I like to throw some trimmed Brussels sprouts in a roasting pan, add some garlic and a few sprigs of whatever woody herbs are in the garden, season, drizzle some olive oil, and roast until crunchy on the outside and soft on the inside. Serve with a squeeze of lemon juice. Delicious!
1 year ago
everythingok says:
Honest to Gosh, you have just blown my mind. I was always wary of persimmons - aesthetically, they always looked a bit like sad, underripe tomatoes to me - until I bought two on random impulse last year, and I am officially a total convert to their fragrant charms. I'm thinking this needs to be a part of my first American Thanksgiving meal. Massive noms.
1 year ago
FluffyFlowers says:
sounds completely delicious. wish i liked cooking!
1 year ago
PattiTrostle says:
Didn't think I would go for it, but you know...it sounds and looks really good! I am going to have to try this!
1 year ago
Darling54 says:
Persimmons... I've never tried them here, I had them when I was working in Kabul and they made my mouth numb... As for brussels sprouts... I love them! Bake them in the oven with some butter, maple syrup and pecans and they are a delicious treat!!
1 year ago
vickiorion says:
I love persimmons and I love brussels sprouts. This recipe is a win win for me!
1 year ago
QueenBeeVintiques says:
Sounds great, can't wait to create it!
1 year ago
Armalique says:
I'm not a big fan of brussel sprouts and I've been looking for a way of making them so they taste better. This definitely sounds good : )
1 year ago
RossLab says:
I love brussels sprouts, but never tried raw persimmon... I'll give this a try!
1 year ago
grandmamarievintage says:
Delicious! I'm definitely trying this.
1 year ago
lltownleyceramic says:
I totally forgot about Brussels Sprouts this season! Thanks for the reminder - they are so good sauteed, if you get that browning on them.... mmmmmm.
1 year ago
christieg says:
Looks great! Thanks for sharing.
1 year ago
Surdut says:
Yum. So delicious I may have to paint the ingredients! Art From the Kitchen~ Painted and Served at www.bethsurdut.com/art_from_the_kitchen.htm
1 year ago
beadstylin says:
I love the wild persimmons that grow in the Ozarks. Gotta get 'em after a good frost and hard freeze has sweetened them. My favorite salad is Tuscan Kale...mmmm...
1 year ago
bayousalvage says:
maybe i will try this with dried cranberries? as persimmons are kinda hard to find
1 year ago
ShastaBlastaMasta says:
Omg, I'm going to have my hubby make this for me!! I love brussel sprouts sooo much :) Hes a chef to btw, so I'll post up if he puts a spin on it (which he always does). Thanx for posting this :)
1 year ago
LadyJaneDoe says:
This sounds delicious! Definitely will make this soon.
1 year ago
oneofakindwisconsin says:
Wow this looks amazing- I am the only person at my house that loves (even likes) brussel sprouts and I live with 7 people.
1 year ago
ArchetypalTheatre says:
I learned about this variety of persimmon while WOOFing on a farm in Australia and have been trying to convince people ever since that persimmons can be heavenly! I'm taking this salad to my next potluck! Thanks!
1 year ago
NopalitoVintageMore says:
OMG, I love brussel sprouts! I can't wait to try this salad. Thank you for posting. HMMMMMM
1 year ago
letterform says:
Kimberley! This looks delicious (the recipe and the photos of course!). Thanks for posting and can't wait to try it. Hope you are well!
1 year ago
Bumbleweedz says:
They are loved by me...I intend on trying this! Thank you!
1 year ago
busybodybelle says:
I always try to get as many as I can each season. I slice about 1/4" thick and place in my food dehydrator for a few hours. They make a superb dried fruit, delicious as a snack or to rehydrate and use for something else later on. Those beautiful large persimmons grow well in AL and even though I don't have a tree myself, I have several friends who have them but don't share my fondness for them. This adds up to me having all that I can possibly use.!
1 year ago
TheIDconnection says:
Don't care for Brussel Sprouts but like Persimmons, we had a tree in our yard growing up, but they were the small ones about the size of a quarter. I loved eating them.
1 year ago
barbaranovak says:
this sounds wonderful; any idea what the nutritional breakdown is?
1 year ago
DeathByVintage says:
This sounds divine!
1 year ago
VintagePinch says:
Delish! It will be on my list for lunch next week!!
1 year ago
birdie1 says:
Can't wait to try this salad! Never had raw brussels sprouts and must admit, never tried persimmons although love their color.
1 year ago
Surfingmouse says:
I don't like persimmons, so I'm going to try it with a nice green pear, and change it to walnuts but keep the feta. Thank you
1 year ago
nanaskiddykreations says:
Looks so good! Great use of brussel sprouts- never tried them this way! Can't wait!
1 year ago
byjodi says:
Yum! Thanks for posting this!
1 year ago
ArtDecoDame says:
Yum!
1 year ago
mameneth says:
thanks for sharing your recipe, I can't wait to make it.!!
1 year ago
accentonvintage says:
Interesting combination! Thanks!
1 year ago
somsstudiosupplies says:
The recipe and pictures look fabulous. But I know what I am going to do with this salad. I will pick off the feta and pecans and leave the rest! hah! Bad bad Som.
1 year ago
Iammie says:
Yummm. My fav salad is pumpkin salad. :)
1 year ago
AnnieBeeBop says:
I was just looking at the persimmons as I was leaving work and made a mental note to look up recipes for them. This of course means I promptly forgot all about anything to do with the produce department. I saw this and decided it must be fate. I'm going to try this tomorrow!
1 year ago
andreuca says:
my favorite salad ever. it made me love, love kale: http://iheartkale.blogspot.com/2009/01/massaged-kale-salad-with-grated-root.html
1 year ago
GemmaBeads says:
Brussell sprouts can make a wonderful "cole-slaw" too. Really jazz it up with a new dressing recipe, nuts, etc. Yummy!
1 year ago
ethniquetrendy says:
yami
1 year ago
HandmadeHandsome says:
What a great idea to use Brussels sprouts for a salad. It looks yummy.
1 year ago
Bananamoo says:
look yummy!
1 year ago
LittleWrenPottery says:
Yeah I agree we all need a good salad since winter party season is almost upon us! Sounds lovely did you know you can make persimmon crumble?
1 year ago
peshka says:
looks yummy!
1 year ago
BeautifulSoaps says:
I enjoyed reading this.Thanks for sharing a bit of your childhood memories and delicious recipe!
1 year ago
PrettyPatriots says:
This looks AWESOME. My husband, who prior to me, ate no green veggies, has discovered his love for brussel sprouts recently. I can't wait to try this and see what he thinks about raw brussel sprouts. Thanks for sharing!
1 year ago
OhKnots says:
When I was a kid we had a persimmon tree. My mom would pick the fruit, let it ripen and then make the - oh so revered at our house - persimmon pudding. It was orange with a sweet crisp crust and a snowy dollop of whipped cream. It is, in my opinion, one of the most delightful ways to enjoy persimmons. I'm salivating just thinking about it!
1 year ago
framesyall says:
Looks delicious!!! I can't wait to make this!!
1 year ago
myvintagecrush says:
Interesting, never thought of this! AND persimmons?? I really have to try this one!
1 year ago
YarnUiPhoneApp says:
Wow, I need to get a 'tree' of broccoli sprouts at the farmer's market and try this delish recipe. Then settle in with my knitting and eat. Broccoli and yarn always mix.
1 year ago
stepbackink says:
So simple..one to try soon
1 year ago
LatressOnTheMenjay says:
I grew up in the country and eating persimmons from my great-grandparent's tree is one of my fondest childhood memories. I love them. I will try this - it sounds amazing! Thanks for sharing!
1 year ago
BizzieLizzie says:
I LOVE brussel sprouts! Never tried a persimmon! Looks delicious! Thanks for sharing!
1 year ago
FakeFoodDecor says:
I love brussel sprouts as well and they are SO good for you. I'll definitely try this easy-looking recipe. Thanks!
1 year ago
VintageRhinestones says:
Def. will try the salad recipe ... My favorite way to eat just Brussels sprouts is to put them in a glass baking dish, add a little olive oil, stir till coated well, add some garlic powder, onion powder, salt and pepper. Bake in toaster oven till outer leaves are brown and crunchy. Drain on paper towels. Even our 12 yr old loves him!
1 year ago
GardenDaisiesStudio says:
I actually picked up a few persimmons at the farm stand a few days ago, and am awaiting their ripening. Brussel sprouts... I will try just about anything at least once! I love a fruit, nut, greens and cheese salad. Count me in! And persimmon pudding? I'm off to look for recipes!!! :)
1 year ago
ldh13 says:
well that recipe just got added to my Thanksgiving spread. Etsy: can you post a printer format PDF of these recipes so that people can print them without wasting paper/reformatting?
1 year ago
pouch says:
I don't think we have persimmons in the UK, will have to have a look next time I'm in the fruit & veg shop. I have to admit, this does actually make sprouts look appetising :)
1 year ago
BanglewoodSupplies says:
I would have never thought of Shredded Brussels Sprouts. Thanks for the idea...
1 year ago
busterandboo says:
I can't wait to try this!!!
1 year ago
piercednpainted says:
i love brussel sprouts. my grammie use to call them napa cabbage. or as my baby cousin called them nabby cabbage~
1 year ago
HiddenZipper says:
Absolutely! Yum! from an avid Brussel Sprout Lover...
1 year ago
UrbanCountryPhoto says:
Sound interesting, I will have to try it. Maybe a farm will have some persimmons around here.
1 year ago
TatteredBella says:
Yum!!
1 year ago
2243bebe says:
Such simple ingredients, photograped beautifully. I just might try brussel sprouts again. Thanks.
1 year ago
TheNightjar says:
Yes, much maligned, so glad you have elevated these fine edibles to the status they deserve! Wonderful article
1 year ago
robertcoffin says:
oh my dear,that sounds and looks delicious!
1 year ago
VictoriaWest says:
I live in Greece so getting feta cheese won't be a problem, but I'm not really sure I can find the fuyu persimmons. We usually boil the brussel sprouts lightly and add some freshly ground nutmeg.. I could try serving with pecan nuts - Lovely photos BTW!
1 year ago
TheLittleRagamuffin says:
I grew up on Persimmon Drive...with nary a persimmon in sight...like a Fox Run with no foxes, and a Shady Acres with no trees. It wasn't until I was living as a teacher in Thailand that I had the pleasure of enjoying a freshly picked persimmon a student left me (in lieu of an apple) on my desk. Delicious.
1 year ago
GirlieGirlbySLS says:
My grandmother (God rest her soul) lived next door to a neighbor with a Hiaycha persimmon tree. I had the same experience you did. Grandma would pick the fruit and line it up on the window sill, (stem down, on its shoulders, Grandma would say) and wait for it to get mushy. When it was really mushy, it was ripe and she would cut the top off and scoop out the flesh with a spoon. Yuk! And then I found a cookie recipe that called for mushy ripe Hiaycha and OMG! Delicious! That's the only way I'll eat persimmon.
1 year ago
ekohaus says:
Thank you for the delicious receipt ! Just I went to shop, but persimmons were green and to "hard" for making thus salad...but I still bought some and have to wait a few days till they turn to good...mmmm....so Yummy Pictures!
1 year ago
paulinesfashions says:
Awesome looking dish !!! I've never thought of Etsy as being a place for recipes or food.....yum - going to try this one....and check out the food blog. Thanks!!
1 year ago
theBeadAerie says:
This looks delish!! Even my sprouts hating clan might enjoy this salad. :) Thanks!
1 year ago
beaucoupdebijoux says:
I don't think that I have ever tried a persimmon! But I adore Brussel Sprouts so must give this one a try. Thanks!
1 year ago
jmayoriginals says:
oh yummy!
1 year ago
Bucharestian says:
I love both,but it's hard for me to pair fruits with vegetables... Fruits in my salad??? Fruits with vinegar and salt??...I'm not ready for this :)
1 year ago
StarShineCo says:
Yummy! I can't wait to try this!!
1 year ago
herbanlifestyle says:
Gorgeous photos, and delicious-sounding recipe. I just bought a bunch of brussel sprouts from my farmers market, so the timing of this recipe is perfect. I can't wait to try it!
1 year ago
LandlockedMermaids says:
Love them both! Have to try this!!
1 year ago
ara133photography says:
That sounds completely delicious! I love brussels sprouts :) My favorite salad is greens, apples, walnuts, blue cheese, and maple balsamic vinegar dressing... but perhaps this one will be my next fav! Will be trying it this weekend. Thank you!
1 year ago
disheveledideas says:
I have to say Brussel sprouts are virtually the only type of brassica (or simply, cabbages) that I dislike. I think I would substitute it with steamed shredded savoy cabbage for a light salad! Thanks for a great idea - I wouldn't think of adding persimmon to a salad! I like how it adds colour to the dish - there's something about seeing greens, oranges and reds on you plate, isn't it true? :-) The other day I've had a smoked mackerel + cress + sun-blushed tomatoes + cucumber, with EVOO and a dash of balsamic. very refreshing! And I like some freshly baked italian style bread with my salads - yum!
1 year ago
MishaGirl says:
I have NEVER cared for Brussel sprouts...I avoid them like they are poison! But I must say, the photograph of this salad makes them actually look yummy. Hmmmm....... I may just have to give them a second chance ;-)
1 year ago
patterned says:
Oh my gosh, my friend and I made this tonight and it is SO GOOD. We didn't love the chalky persimmon texture, so we subbed mandarin oranges. Delicious.
1 year ago
Creativewithclay says:
A recipe worth trying out.
1 year ago
JenMcLamb says:
This sounds delish! HOpe I can find persimmons at my local market! If not, Patterned's suggestion of mandarin oranges sounds great too...
1 year ago
gouldilocks77 says:
I absolutely adore Brussels Sprouts! I just had the best dish of these little gems at a vegetarian place in Portland. Yum Yum. http://findthepretty.com/2011/11/the-green-elephant/
1 year ago
AlpineGypsy says:
yum yummy yum YUM!
1 year ago
Speak04 says:
Haven't had a persimmon for a while, but I love Fuyus and I love Brussels sprouts, so this salad sounds amazing! Must try this.
1 year ago
LilahVintage says:
A first having brussel sprouts in a salad - and yet sounds delish
1 year ago
cassialetha says:
This was scrumption and will be a favorite in our house for years to come. Thanks for sharring.
1 year ago
ericafreestone says:
Mmmmm... Definitely making this. Thanks for sharing!
1 year ago
bearinthekitchen says:
Persimmon Pudding became a favorite when I lived in southern Indiana years ago. I baked it a long time until it was slightly waxy and somewhat like pumpkin pie. I see the persimmon purée is sold online so I must treat my family to this delicacy. You must let them fully ripen - as in squishy!
1 year ago
Recy says:
LOVE that this is veganizable. (Good word, huh? :) I've made a vegan version of this several times now and am taking it to my family's Thanksgiving today. Great recipe... It's a keeper!!
1 year ago
Jesseapril says:
I love brussel sprouts! This looks amazing! I usually roast them but I know what way I am going to make them next time Thanks for the recipe :)
1 year ago
brandygreene says:
I've made this twice already and am making it again tonight for dinner. Sooooooooo good! And this is coming from a girl who didn't try brussel sprouts until I was an adult!!
1 year ago
KKicons says:
Ripe persimmons are good, but before now, I was reluctant to enjoy them in polite company. I usually gobble up mine in the privacy of the chicken yard. My husband's granny thoughtfully planted a persimmon tree there awhile back. now I will buy one of the special persimmons and fresh brussell sprouts and give this a try.
1 year ago
Jason and Andie from andiespecialtysweets says:
I love this new option for brussel sprouts! Thank you!
1 year ago
Supap Puttajan says:
wow wow / ..
1 year ago
Gin Shakespear from SteamBathFactory says:
Delightful!
1 year ago