Persimmon & Whipped Feta
Whipped feta = one of my new favourite things. Persimmon = one of my old favourite things. This is a great side dish for when you are dining in with a few of your favourite people, it has 5 ingredients and requires no cooking. If you aren't convinced yet, it is also a great way to get people to try new things. I made it recently and realized that persimmon may not be as common in everyone else's lives as it is in mine (but it should be).
I was asked some questions and decided there are some things you should know about persimmon:
It's not like a tomato (though it may look similar)
It's sweet (it's a fruit)
They are easily found at most grocery stores when in season
They taste great on their own so if you don't want to make the salad I would still encourage you to try one
Just like other fruits and vegetables, there are different types of persimmons. For the salad you are looking for the Fuyu variety, which are flat and round (and easily found). These are ripe when firm like an apple. There are a few other types you may come across including the Hochiya variety, which are larger and more acorn-like in shape and are ready to eat when very soft (the inside can be spooned out like pudding, also something you should try).
Choosing your feta: look for the softest feta you can find - If you are in Calgary one of my favourites is the Macedonian Feta at Kalamata Grocery Store
Prep Time: 10 minutes
2 Fuyu Persimmons, sliced into thin rounds or wedges
4 oz feta (the softer the better, see Helpful Hints)
1 oz cream cheese
1 tsp fresh tarragon, to garnish
Pomegranate seeds, to garnish (optional)
For the whipped feta, mix the feta and cream cheese in a blender until creamy. Basic rule is 4 parts feta, 1 part cream cheese.
Spread the whipped feta on the plate and layer with sliced persimmon.
Garnish with tarragon and pomegranate.