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Author Notes: Growing up in a Korean family, we would LOVE to eat persimmons every winter. The sweet fruit totally hit the spot when I was hungry and couldn't wait for dinner. Many of my friends did not know what a persimmon was, and if they did, did not know how to serve it in meals, A few months ago, I came across Caroline Russock's blog, Delicious Eats, and found the recipe Asian Pear, Persimmon, and Almond Salad. I was delighted to find something I can serve to my friends when I had them over and also enjoy the delicious fruit! I tried the recipe and thought it incorporated too much lime and not enough olive oil and cayenne pepper. So, this is my adaptation of her salad recipe. —Sarah D
- 1/8 cup freshly squeezed lime juice
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon *cayenne pepper
- 2 ounces salad mix or sliced red leaf lettuce
- 1 Asian pear, peeled and sliced into bite sized pieces
- 2 ripe Fuyu persimmons, peeled and sliced into bite sized pieces
- 1/3 cup sliced almonds, toasted
- In a small bowl, wisk the freshly squeezed lime juice, oil, honey, salt, and cayenne pepper, until blended well.
- In a large bowl, place a layer of salad, fruit, and one or two tablespoons of dressing. Gently mix until throughly mixed.
- Add another layer of salad, fruit, this time with the sliced almonds. Add remaining dressing and gently mix the salad until everything is well distributed.
- Plate the salad and serve.
- *Add less if desired.
- This recipe was entered in the contest for Your Best Recipe with Green Stuff
- This recipe was entered in the contest for Your Best Persimmons
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