Persimmon Date Salad

Name: Persimmon Date Salad
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

7 ingredients

1 steps

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

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.