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Persimmon Salad with Dates, Cashews, and Honey

Photo: Iain Bagwell; Styling: Kevin Crafts
Total time 15 mins
Yield Makes 6 servings (serving size: 1 cup)


  • 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 tablespoon finely chopped crystallized ginger
  • 1/4 cup honey
  • 1/4 teaspoon kosher salt
  • Lime wedges

Nutrition Information

  • calories 573
  • caloriesfromfat 8.4 %
  • protein 5 g
  • fat 5.3 g
  • satfat 1.1 g
  • carbohydrate 133 g
  • fiber 10 g
  • sodium 183 mg
  • cholesterol 0 mg

How to Make It

  1. 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.


Cook's Notes

Note: Nutritional analysis is per 1-cup serving.