Persimmon Salad

For the purposes of this salad, I’d recommend using a fairly unripe, firm one that
you can easily cut into small pieces. I’ve seen lots of people eat them with their skins on, but in Japan they’re only ever eaten peeled (and I think this is pretty key to enjoying them as the skin is quite tough and doesn’t taste very nice!

Persimmon Salad (Vegan + GF)

Ingredients

• 2 firm persimmons , peeled and sliced
• Handful dried cranberries (or sub dried sour cherries)
• Few handfuls rocket (arugula) leaves
• Handful roasted pecan nuts , roughly chopped

For the dressing:

• 2 tablespoons olive oil
• 1 tablespoon pomegranate molasses (or sub any other syrup e.g. date syrup, maple syrup, agave syrup)
• 1 tablespoon balsamic vinegar (or sub apple cider vinegar)
• Pinch salt to taste

Instructions

• Place all the ingredients for the salad in a bowl
• Mix together all the ingredients for the dressing in a separate bowl
• Just before serving, pour the dressing over the salad and mix well
• Best enjoyed immediately

Notes

Tip: For the purposes of this salad, I'd recommend using a fairly unripe, firm onethat you can easily cut into small pieces. I've seen lots of people eat them with their skins on, but in Japan they're only ever eaten peeled (and I think this is pretty key to enjoying them as the skin is quite tough and doesn't taste very nice!).

Warning: Some varieties of persimmon taste very puckery and generally unpleasant unless they're extremely ripe, so make sure that the type you use are ok to eat when unripe/firm. Unfortunately it's hard to say exactly which varieties or shapes are like this as it will depend on the country where they've been grown, so it's best to check with someone from the shop you buy them from.

https://www.rhiansrecipes.com/persimmon-avocado-rocket-salad-vegan-gf/