Persimmon Salad with Medjool Dates, Cashews & Honey

Sliced Fuyu persimmons

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).
Prep Time 15 minutes
Cook Time 5 minutes
Course Side Dish
Servings 6



  • 6 small or 4 large Fuyu persimmons about 1 1/2 lbs., cut into wedges
  • 5 Medjool dates pitted and cut into slivers
  • 1/2 cup salted cashews very roughly chopped
  • 1 Tbsp finely chopped crystallized ginger
  • 1/4 cup honey
  • 1/4 tsp kosher salt
  • Lime wedges


  • 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.
Keyword Fuyu Persimmons, medjool dates
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