Persimmon Salad with Dates, Cashews, and Honey
Photo: Iain Bagwell; Styling: Kevin Crafts
How to Make It
Step 1
1
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.
Step 2
2
Ingredients
6 small or 4 large Fuyu persimmons (about 1 1/2 lbs.), cut into wedges
5 Medjool dates, pitted and cut into slivers
1/2 cup salted cashews, very roughly chopped
1 tablespoon finely chopped crystallized ginger
1/4 cup honey
1/4 teaspoon kosher salt
Lime wedges
Directions
Step 1
1
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.
Step 2
2
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