Persimmon Salad

       6 small or 4 large Fuyu persimmons (about 1 ½ lbs), cut into wedges

        5 Medjool date, pitted and cut into slivers

        ½ cup salted cashews, very roughly chopped

        1 tbsp finely chopped crystallized ginger

        ¼ cup honey

        ¼ tsp kosher salt

        Lime wedges

Toss persimmons with dates and cashews in a medium bowl. In a small  microwave-safe bowl, whisk together ginger, honey, and salt. Microwave until honey is thin enough to drizzle, about 20 seconds. Whisk again, then drizzle on salad and toss to coat. Serve with lime wedges to squeeze on top.

By: Stephanie Dean

Return to Recipe Page