Warm Balsamic & Roasted Grape Cucumber Noodles with Roasted Persimmons, Camembert and Pistachios

Warm Balsamic & Roasted Grape Cucumber Noodles with Roasted Persimmons, Camembert and Pistachios

After walking past persimmons for the past few weeks and thinking “what the heck is a persimmon?” I finally bought some and figured that the inspiration would come to me once they were in my apartment. However, some persimmons were orange, some were reddish orange and some were almost a yellowish orange. I consulted Google for a few moments and then just bit the bullet and bought three.

Fast forward to Sunday, when I decided to tackle these mysterious persimmons.

Warm Balsamic & Roasted Grape Cucumber Noodles with Roasted Persimmons, Camembert and Pistachios

Persimmons are like a sugary tomato. They’re commonly used in jams and baking, they’re so sweet (yet healthy!) Right away, I sliced open my first one. BLAHGGKK! is what I thought. Immediately, a bittery and gritty taste overtook my mouth – it felt like my tongue was paralyzed, and I thought that I might be allergic to persimmons! 

Warm Balsamic & Roasted Grape Cucumber Noodles with Roasted Persimmons, Camembert and Pistachios

Back to the drawing board: Google. The trick, I found, is to make sure your persimmons are ripe – and round! My bad. They should be a deep orangeish red or else they will taste very bitter. Luckily, I bought a couple for recipe experimenting and had a ripe one on hand.

Warm Balsamic & Roasted Grape Cucumber Noodles with Roasted Persimmons, Camembert and Pistachios

When you roast most fruits/veggies, their sugars “come out” and they become sweeter than their raw version. Therefore, to avoid the slightest bit of bitterness, I set on to roast the persimmons. Google was right – they are deliciously sweet and juicy! Combined with the roasted grapes, this dish packs a lot of healthy sugars. 

Warm Balsamic & Roasted Grape Cucumber Noodles with Roasted Persimmons, Camembert and Pistachios

As you all know, I have an affinity for cheese plates. Therefore, I added some freshly sliced camembert, pistachios, and put it all on a bed of cucumber noodles, to give it a refreshing and salad-like taste. This dish would make the perfect Sunday brunch after a full morning of errands and shopping. It’s elegant, light, sweet, savory and filling. 

Don’t make the same mistake I made and bite into a less-than-ripe persimmon… and when in doubt, ask Google.

Warm Balsamic & Roasted Grape Cucumber Noodles with Roasted Persimmons, Camembert and Pistachios

Yields 1

15 minPrep Time

30 minCook Time

45 minTotal Time

Save Recipe

Ingredients

  • 1 cup red grapes
  • olive oil to drizzle
  • salt and pepper to taste
  • 1 sprig of rosemary
  • 1 persimmon, very ripe, sliced into 1/2 inch slices
  • 1 medium cucumber, Blade A
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 pinch of oregano flakes
  • (4) 1.5" slices of camembert cheese
  • 1/4 cup pistachios, lightly roasted and deshelled

Instructions

  1. Preheat the oven to 425 degrees. On a baking tray, pour in your red grapes. Drizzle lightly with olive oil and mix to coat. Sprinkle with salt, pepper and rosemary.
  2. Bake the grapes in the oven for 25-30 minutes or until they are easily crushed with a fork.
  3. 10 minutes before the grapes are done, lower the oven heat to 400, add the persimmon slices to a baking tray coated with cooking spray. Drizzle them lightly with olive oil and season with salt and pepper. Bake for 10 minutes.
  4. While everything is roasting, prepare your balsamic. Add the balsamic vinegar, olive oil and oregano into a bowl and season with salt and pepper.
  5. Place your cucumber noodles on a plate or bowl and set aside.
  6. Once the grapes and persimmon slices are done, remove them from the oven.
  7. Take about 5 grapes, crush them with a fork and put them in the balsamic vinegar bowl, including their juices. Whisk thoroughly.
  8. Crush about half of the remaining roasted grapes. Place them on top of the cucumber noodles.
  9. Top the cucumber noodles and grapes with the persimmon slices. Drizzle the salad with desired amount of balsamic vinegar and top with pistachios and camembert. Enjoy!
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Warm Balsamic & Roasted Grape Cucumber Noodles with Roasted Persimmons, Camembert and Pistachios

Warm Balsamic & Roasted Grape Cucumber Noodles with Roasted Persimmons, Camembert and Pistachios

Warm Balsamic & Roasted Grape Cucumber Noodles with Roasted Persimmons, Camembert and Pistachios

Warm Balsamic & Roasted Grape Cucumber Noodles with Roasted Persimmons, Camembert and Pistachios

Warm Balsamic & Roasted Grape Cucumber Noodles with Roasted Persimmons, Camembert and Pistachios

Warm Balsamic & Roasted Grape Cucumber Noodles with Roasted Persimmons, Camembert and Pistachios

Warm Balsamic & Roasted Grape Cucumber Noodles with Roasted Persimmons, Camembert and Pistachios

 

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Comments

  1. i think the trick is actually the type of persimmon…the ones that are shaped like hearts have to be cooked and the ones that are more squat and round can be eaten like an apple or tomato. Love the refreshing flavors in this dish!!

  2. I’ve never eaten persimmons and I would have to google it too! This dish looks beautiful with all the different colors.

  3. I love all of the vibrant colors going on in this dish!

  4. I am in love with all colors in this dish… This looks fantastic!

  5. Ali, this recipe looks amazing. My neighbor has a persimmon tree. When they’re ripe, she lets us pick as many as we want.

Trackbacks

  1. […] I love blogging contests, because it encourages me to be creative with selective ingredients. Walking through a farmer’s market or grocery store, I’m inspired by all of the fresh produce and always bring a notepad so that I can jot down ideas. For example, I once saw persimmons next to the cheese aisle one morning and scribbled down the beginnings of this Persimmon Cucumber Salad. […]

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