Asian Pear, Persimmon, and Almond Salad | CUESA

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Asian Pear, Persimmon, and Almond Salad


From Margo True, food editor at Sunset Magazine and co-author of The Sunset Cookbook: Over 1,000 Fresh, Flavorful Recipes for the Way You Cook Today (Oxmoor House, 2010)

This recipe was prepared at a Market to Table cooking demonstration on November 6, 2010.

Serves 4


¼ cup fresh lime juice
1 teaspoon roasted almond oil or extra virgin olive oil
2 tablespoon honey
¼ teaspoon kosher salt
⅛ teaspoon cayenne
2 ounces small, whole tender lettuces or salad mix (about 1 loosely packed quart)
1 large Asian pear, cut into thin wedges
2 firm-ripe Fuyu persimmons, cut into thin wedges
⅓ cup sliced almonds, toasted.


  1. In a medium bowl, whisk lime juice, oil, honey, salt, and cayenne until blended.

  2. In another medium bowl, gently mix lettuces with 1 to 2 tablespoons dressing. Add pear, persimmons, and almonds to a separate bowl with remaining dressing and mix gently to coat. Divide lettuce among salad plates. Spoon fruit mixture on top.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »