Persimmon Cucumber Salad

A vibrant salad with crunchy cucumbers, sweet persimmons and tart pomegranate that brings back summer on your table even during fall and winter.   This is a perfect breakfast salad just on its own or that pairs well with an omelet or pancakes.

This can also be added to your thanksgiving table to lighten up the otherwise rich menu.

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Persimmon is loaded with Nutrients, May Help Reduce Inflammation. and an excellent Source of Powerful Antioxidants which makes it a must needed fruit during the flu seasons….

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 This salad is inspired by a dish that a friend made. At a weeknight party, which has been the current trend this fall, a friend mentioned how she whipped up this last minute salad for a get together and how it became a instant hit. 

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I was intrigued by the cucumber and persimmon combination and wanted to try it at home. And this was perfect  for the food downtime between the festive seasons….. So here is my version of the salad that I made for Sunday morning breakfast.  Kiddos loved it too. Their only comment was to go light on the pepper LoL.

I simply cubed the fruits… yes cucumbers are science fruits  as it develops from the flower of the cucumber plant and contains the seeds and so are many other vegetables with seeds.

So I simply Cubed the cucumbers and persimmons then added in the pomegranate seeds in to a bowl. added some salt, orange juice and chaat masala (optional). add crushed black peppers. simple yet delicious salad is ready to serve.

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Persimmon Cucumber Salad

  • Servings: 3-4
  • Difficulty: easy
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Ingredients:

3 small persimmons de-skinned and cubed
2 small cucumbers cubed ( I use English cucumbers as they are very crunchy)
1/2 cup pomegranate de-seeded
1/2 tsp chaat masala (optional)
1/4 tsp salt
2 tbs orange juice

 Method:

  1. Cube the cucumbers and persimmons into bite size pieces.
  2. transfer into a wide bowl.
  3. Add in the pomegranate seeds in to the bowl.
  4. In a small bowl add orange juice, salt, chaat masala and give it a quick stir.
  5. pour the mixture on to the fruits and coat the fruits with the dressing well
  6. Sprinkle some pepper powder and toss it up.
  7. Serve it fresh as a side or breakfast.

Tried this recipe? Tag @amomscookbook on Instagram and hashtag it #amomscookbook

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