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Persimmon Salad

Yield: 2 servings


  • 2 tablespoons olive oil
  • 1.5 tablespoons rice vinegar
  • salt and pepper to taste
  • 2 Fuyu persimmons, quartered and very thinly sliced
  • 1 green onion, green part only, thinly sliced
  • 3 tablespoons sliced almonds, toasted
  • 3 tablespoons dried cranberries


  1. In a small bowl whisk together oil and vinegar. Season to taste with salt and pepper.
  2. Add remaining ingredients and toss to incorporate.

Recipe By: Andy Broder