Randy Pollak's Persimmon Salad

This persimmon salad is a vintage gelatin salad from the era when molded Jello on a bed of lettuce was a centerpiece, not a punchline. Three ingredients: orange Jello dissolved in hot grapefruit juice, mixed with strained persimmon pulp, then set in a pan and cut into neat squares. Simple, seasonal, and surprisingly elegant when served on crisp lettuce leaves with cottage cheese or fresh fruit on the side.

Persimmon pulp gives this gelatin salad a flavor and color you won’t find in any other version. Ripe persimmons have a honey-like sweetness with a subtle spicy warmth that pairs naturally with the citrus notes of both the orange Jello and grapefruit juice. Straining the pulp removes any fibrous bits and creates a smooth, even texture throughout the mold.

Using hot grapefruit juice instead of plain boiling water as the dissolving liquid infuses the Jello with a tangy, slightly bitter citrus edge that keeps the sweetness in check. It’s a small swap that makes the salad taste more like fresh fruit and less like candy.

The set salad should be firm enough to hold its shape when cut into squares but still have a gentle jiggle.

Kitchen Tips

• Use fully ripe Hachiya persimmons (the elongated variety) for the smoothest pulp. They should be completely soft, almost jelly-like. Unripe persimmons are astringent and will ruin the salad
• Heat the grapefruit juice to boiling before dissolving the Jello. Lukewarm liquid won’t dissolve the gelatin completely
• Set for at least 3 hours, ideally overnight, for the firmest squares that hold their shape on the plate
• Dip the knife in warm water before cutting for the cleanest squares

Variations

• Use lemon or lime Jello instead of orange for a more tart gelatin base
• Add finely chopped walnuts or pecans to the mixture before setting for a crunchier salad
• Swap cottage cheese for whipped cream on the side for a more dessert-like presentation