Filipino-Style Persimmon Salad | CUESA

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Filipino-Style Persimmon Salad


CUESA’s Food Shed

Makes about 4 servings


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


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.


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