Persimmon salad with dates, cashews, and honey
A fresh fall or winter salad
Western persimmons were introduced to California from Japan (by way of Commodore Matthew Perry) in the 1870s. Tomato-shaped Fuyu persimmons, eaten when firm, ripen just in time for a bright autumnal orange salad. Care should be taken if attempting this recipe with the softer Hachiya, or other astringent type persimmon which can be found in markets well into the winter.
6 small or 4 large Fuyu persimmons (about 11/2 lbs.),
cut into wedges
5 Medjool dates, pitted and cut into slivers
1/2 cup salted cashews, very roughly chopped
1 tbsp. finely chopped crystallized ginger
1/4 cup honey
1/4 tsp. kosher salt
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.
Excerpted from The Sunset Essential Western Cookbook (Oxmoor House). Copyright © 2012.