Fuyu Persimmons with Olio Nuovo from Zuni Café
Photo by Judy Doherty
Fuyu Persimmons with Olio Nuovo from Zuni Café
Description
Fuyu persimmons arrive at their splendid orange ripeness right around the time that California producers start milling their new-harvest olive oils. Chef Nate Norris offers these favorite ways of bringing the two together at San Francisco’s iconic Zuni Café. Norris says they love to highlight California olio nuovo throughout the season and will be offering their co-branded olio nuovo from Bondolio again this year. Learn more about olio nuovo in Olive Oil Heaven: a Guide to California’s New Harvest.
Ingredients
Fuyus and Olio Nuovo #1
- Fuyu persimmons
- Salt
- Pomegranate seeds
- Chopped freshly shelled walnuts
- Rich, fresh goat cheese
- Olio nuovo
Fuyus and Olio Nuovo #2
- Fuyu persimmons
- Warren pears
- Shave fennel or puntarelle
- Lemon juice
- Olio nuovo
- Chopped walnuts or pistachios
- Sprigs of chervil
Instructions
Fuyus and Olio Nuovo #1
Peel fuyu persimmons and slice about ⅛-inch thick. Season with salt and sprinkle with pomegranate seeds; chopped, freshly shelled walnuts; and a rich, fresh goat cheese. Serve with olio nuovo.
Fuyus and Olio Nuovo #2
Peel fuyu persimmons and cut into ¼-inch wedges. Also slice some Warren pears into ¼-inch wedges and place in a bowl with the fuyu wedges. Add some shaved fennel or puntarelle, a light squeeze of lemon juice, and a touch of olio nuovo.
- Category: Appetizers, Desserts
