Roasted Persimmon & Brie Salad

A Jerry James Stone Recipe


Green, Yellow


  • 2 Fuyu Persimmons
  • 1 ounce Brie, preferably triple cream
  • 1 Serving mixed greens
  • cup pine nuts
  • Extra Virgin olive oil
  • Sea salt, to taste
  • Pepper, to taste
Jump to instructions
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes


  • Trim, quarter and remove the seeds from 2 persimmons.
    cut persimmon 1
  • Place the persimmons on a baking sheet, and bake them in a pre-heated oven at 400 degrees for about 40 minutes, turning them over at half time. NOTE: Commercially speaking, there are two types of persimmons: the hachiya and the fuyu. Hachiyas are heart-shaped and need to over ripen before eating. They taste kinda furry otherwise. This variety is perfect for baking with. Fuyus can be eaten just like an apple.
  • In a large mixing bowl, add one serving of mixed greens, 1/8 cup of pine nuts and olive oil. You want just enough oil to lightly coat the leaves. Add salt and pepper to taste, and toss the salad.
    tossed salad 1
  • Remove the persimmons from the oven when done--they should be slightly browned but still firm--and let them cool slightly.
  • Plate the greens with 1 ounce of brie and top the salad with the roasted persimmons.
    persimmon salad 1
  • roasted persimmon brie salad 2