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
cup freshly squeezed lime juice
tablespoons olive oil
teaspoon Kosher salt
teaspoon *cayenne pepper
ounces salad mix or sliced red leaf lettuce
Asian pear, peeled and sliced into bite sized pieces
ripe Fuyu persimmons, peeled and sliced into bite sized pieces
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