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Penryn Orchard Specialties

----------------Farm Fresh Seasonal Recipes

Chef DJ’s Fall salad with Tsurunoko “Chocolate” Persimmons

Recipe courtesy of: Lou Wine Bar
724 N Vine St, Los Angeles, CA 90038
Phone: (323) 962-6369


Dressing – Makes about 1 cup, enough for 8 servings  

2 tsp. minced Shallot

¼ cup Champagne Vinegar

2 tsp. Dijon mustard

Emulsify these ingredients using a food processor or blender

Add 1/4 cup canola and 1/4 cup olive oil, and blend

Add a little salt

Add ¼ cup crème fraiche and blend.  Dressing will be creamy and dreamy



4 cups Radicchio

4 cups Wild Arugula

4 cups Frisee


1 cup Fresh walnuts (not roasted)

4 firm-ripe Tsurunoko “chocolate” Persimmons



Toss the salad greens in the dressing, and mound on plates. Cut ½” off the calyx end of Tsurunoko persimmons, and pull out the seeds. A pair of tweezers or needle nose pliers works well for this. Slice the Tsurunokos into wedges, and top the salad with persimmon slices and walnuts. 


We keep adding to our recipes section as time allows and inspiration strikes.

If you create a recipe using our fruit, please e-mail it to us and we will gladly post it.


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