Filipino-Style Persimmon Salad

Source: CUESA's Food Shed

Recipe Type: | Seasons:

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.

Farmers Market Ingredients