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.
If you know, you know! Our longtime customers know when we say these two fruits are available, they need to hurry in to the market! The season for heirloom Santa Rosa plums and heirloom Blenheim apricots will be done before you know it. You can't find these treasures just anywhere, and Sigona's is honored to work with the local growers to bring in these favorites.
Find us in two San Francisco Bay Area locations: in Redwood City across from Costco and Palo Alto in the Stanford Shopping Center.
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