Filipino-Style Persimmon Salad | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm | SF

Jack London Square Farmers Market »

Sun 10am–3pm | Oakland

Mission Community Market »

Thu 4pm–8pm | SF

Filipino-Style Persimmon Salad

Source:

CUESA’s Food Shed

Makes about 4 servings

INGREDIENTS

6 Fuyu persimmons, cubed
1 medium red or white onion, diced
Juice from 1 lime
Juice from 1 lemon
¼ of a bunch of cilantro, coarsely chopped
¼ cup rice vinegar or apple cider vinegar
3 tablespoons fish sauce
1 teaspoon canola oil or avocado oil
1 tablespoon sugar
¼ teaspoon pepper

PREPARATION

In a large bowl, combine chopped persimmons and onions. Add lemon and lime juices.

In a small bowl, combine vinegar, fish sauce, and oil. Add sugar and pepper. Whisk to combine.

Stir sauce into persimmon mixture. Add cilantro just before serving.

About CUESA

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