Persimmon Salad with Medjool Dates, Cashews & Honey
It has been an outstanding year for California-grown Medjool Dates, and what better to pair them with than locally grown Fuyu persimmons? This dish, originally featured in Sunset magazine in October 2010, is simple, just the way we like it. Plus, all the ingredients are at Sigona’s! Find the original post on the Sunset website. Makes 6 servings (serving size: 1 cup).
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.
Find nutritional info and a photo on the original post on Sunset magazine’s site.
These deep red, organic watermelon are incredibly flavorful and juicy! Melon season is just getting underway in California, so these and other varieties are only going to get better. Do you know how to pick out a perfect watermelon? Robbie Sigona, director of stores for Sigona's Farmers Market, has over 30 years of experience in the produce industry and in this video he shares some valuable tips.
Visit us in Redwood City or Palo Alto, Calif. See you at the store!
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