Persimmon Carpaccio

Persimmon Carpaccio
Parmigiano, Arugula, Hazelnuts

This persimmon carpaccio is perfect for Fall because it captures the season’s fresh, vibrant flavors in a light, elegant dish. The combination of textures, bright notes, and subtle richness makes each bite balanced and satisfying, while the translucent orange slices and careful presentation create a visually stunning plate. It’s a refined way to celebrate the flavors and colors of the season.

Persimmons are gently sweet and delicate, so they shine when paired with ingredients that add contrast without overwhelming them. Parmigiano brings savory depth and saltiness that highlight the fruit’s sweetness instead of fighting it. Lemon and Champagne vinegar provide clean, bright acidity that lifts the flavor without the sharpness of citrus-heavy dressings. Toasted hazelnuts add warmth and texture, echoing the persimmon’s autumn character, while arugula contributes a light peppery note that keeps the dish balanced.

Persimmon Carpaccio Recipe

Ingredients

• 2 firm Fuyu persimmons, very thinly sliced

• 4 t. extra-virgin olive oil

• 1 t. Champagne vinegar

• 1 t. fresh lemon juice

• Super thin slivers of lemon zest (cut with a peeler, then sliced very fine)

• about a dozen slices of shaved Parmigiano Reggiano

• 3 T. toasted hazelnuts, rough chopped

• Handful of baby arugula

• Fresh ground black pepper

• Pinch flaky salt

• Edible flowers (optional)

Method

Slice the persimmons as thinly as possible and place them in a single overlapping layer on a serving plate.

In a small bowl, whisk the olive oil, Champagne vinegar, and lemon juice.

Lightly brush this mixture over the persimmon slices until just glossed.

Let the persimmons rest for 30 minutes. (This short rest gently softens the fruit, letting the acid and salt lightly “cure” it, so the texture becomes silky and the flavor absorbs evenly).

Toss baby arugula with some of the dressing and mound in the center of the plate.

Scatter shaved Parmigiano over the persimmons

Add the toasted chopped hazelnuts.

Tuck super thin slices of lemon zest into the arugula so a little piece lands in most bites.

Finish with black pepper and a pinch of flaky salt.

Garnish with edible flowers (optional). These are begonias.

Notes

Using a mandoline is absolutely the best choice for this dish — and it makes a noticeable difference for even, thin slices with a more elegant look on the plate.

Super thin slices of lemon zest add brightness without adding more acidity. Because the zest holds the lemon’s aromatic oils—not the sour juice—it gives each bite a lift that feels fresh rather than sharp. On the arugula, the zest hits your palate at the same time as the peppery greens and the savory Parm, so the whole bite opens up. It’s a tiny detail, but it adds a fragrant top-note that wakes up the persimmon’s sweetness without ever competing with it.

Wine Pairing

A rosé, especially something like Daou Rosé, pairs beautifully with this carpaccio.

Acidity: Rosé has bright, crisp acidity that mirrors the lemon and Champagne vinegar in the dressing, keeping the palate refreshed.
Fruit-forward notes: Light berry and stone fruit flavors in the wine complement the natural sweetness of the Fuyu persimmons without overpowering them.
Delicate body: A light, elegant rosé won’t overwhelm the thin, tender carpaccio slices, letting the flavors shine.
Visual appeal: The pale pink of the rosé matches the translucent orange of the persimmons, making the pairing feel harmonious on the table.

More Persimmon

Fuyu Persimmon Pico de Gallo here

Striped Bass Ceviche, Passion Fruit, Fuyu Persimmon here

Fuyu Persimmon Tarte Tatin, Crème Fraîche here

Hachiya Persimmon Bread Pudding here

Hachiya Persimmon Dreamsicle here

More Carpaccio

Tomato Carpaccio with Peter Luger Steak Sauce and read about Vittore Carpaccio, the Venetian Renaissance painter here

Nobu-Style Dry Miso Carpaccio here

Pickled Tofu Carpaccio, Beet Syrup, Asian Slaw here

Octopus Carpaccio, Jalapeño Dressing here

Smoked Ahi Carpaccio here