Vinegared apples with persimmon and white cheddar from Nothing Fancy: Unfussy Food for Having People Over (page 103) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Garlicky broccoli and greens with hazelnut and coriander; Frizzled chickpeas and onions with feta and oregano; Harissa-rubbed pork shoulder with white beans and chard; Ricotta-stuffed shells with burrata, mushrooms, and herbs

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jasonkc99 on April 06, 2026

    So good and so surprising

  • brandi_elvop8 on January 12, 2026

    I make this dish every year when persimmons are in season.

  • bernalgirl on November 25, 2023

    I riffed on this recipe, using the mixture as the “frosting” on a basic little gem and radicchio greens base for Thanksgiving dinner. The vinegared fruit offered a refreshing palette cleanser with the meal, with the cheddar giving some needed heft.

  • Lsblackburn1 on December 14, 2020

    Excellent side dish for a very rich quiche. Loved the horseradish in this.

  • BeckyLeJ on April 30, 2020

    I made this with the Asian pears she recommended as an alternative to the persimmons. It was great! The horseradish provides just the right amount of tang but isn’t overwhelming my toddler even ate it!

  • lou_weez on April 25, 2020

    Amazing!!! Crunchy, sweet, tangy, creamy cheese...ooohhh so good.

  • Lucylew on November 22, 2019

    I added arugula to make a salad. This was absolutely divine! I loved the combination of the sweet and tangy apples and persimmon (my new favorite salad fruit!) with the spicy horseradish and the rich and creamy cheddar. I used Trader Joe's unexpected cheddar which was brilliant in this application.

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