Shredded Brussels Sprouts with Fuyu Persimmons, Blenheim Apricots and Walnuts
Persimmons, the beautiful, orange globes you might see dangling from branches around the Bay Area, come into season around Thanksgiving.
Fuyu persimmons, as opposed to Hachiyas, are edible out of hand. You can bite into them just like an apple, slice them for salads or fruit trays and more. Hachiyas need to soften to the point where they’re squishy to the touch, and they’re best for baked goods.
See more: Fuyu & Hachiya Persimmons…What’s the Difference?
This salad is great for fall and winter holidays, such as Thanksgiving. It’s a delicious mixture of all things seasonal, local and California-grown, such as Fuyu persimmons, sweet, dried heirloom Blenheim apricots, toasted walnuts and the trendy Brussels sprout.
This recipe is courtesy of food guru Stephanie Stiavetti, of the food blog Fearless Fresh. Stephanie grew up in Redwood City where she remembers shopping at Sigona’s. We’re honored to share her recipe with you! Check out her blog for recipes, cookbooks, services and more.
Shredded Brussels Sprouts with Fuyu Persimmons, Blenheim Apricots and Walnuts
Ingredients
Ingredients:
- 1/4 cup dried Blenheim apricots chopped coarsely (available in Sigona’s dried fruit & nut department)
- 1/2 cup warm water
- 1 pound fresh Brussels sprouts outer/yellow leaves removed and ends trimmed
- 1/4 cup coarsely chopped walnuts
- 3 Tbsp. Sigona’s Fresh Press Extra Virgin Olive Oil bacon fat or butter
- 1/2 tsp. sea salt
- 1/2 tsp. freshly ground black pepper
- 2 Fuyu persimmons chopped
Instructions
- Place apricots in a bowl with warm water and let sit for 20 minutes. Drain apricots and set aside, discarding water.
- Wash and dry Brussels sprouts. Slice thinly using either a knife or the disk attachment of your food processor.
- Heat a small frying pan over medium heat and add walnuts, gently shaking the pan occasionally. Toast until they darken in color a bit and become fragrant, about 3 minutes. Set aside.
- In a medium sauté pan, melt bacon fat (or oil of your choice). Add the Brussels sprouts, salt, pepper, persimmon, and apricots, stirring well, cooking just until the Brussels sprouts turn bright green and are tender to the bite, about 5 to 7 minutes. Stir in walnuts and cook for 1 minute. Serve hot.
