Quick & Easy Apple, Pear, and Persimmon Salad
Apple, Pear, and Persimmon Salad: A Simple Side Dish Using Leftover Fruits After Ancestral Rites (Delicious with Meat!)
A refreshing raw salad made with leftover apples, pears, and persimmons from ancestral rites. It’s a vibrant and healthy side dish.
Main Ingredients- 1 apple
- 1 pear
- 1 ripe persimmon (like Hachiya or Fuyu)
- 1 handful chives (about 30g)
Cooking Instructions
Step 1
First, peel the apple, pear, and persimmon. Remove the cores and then julienne all the fruits into thick strips. Finely chop the chives. Cutting the fruit into slightly thicker pieces will give a better texture.
Step 2
In a large bowl, combine the julienned apple, pear, and persimmon. Add the gochugaru first and gently toss to coat the fruit evenly. This helps prevent the fruit from releasing too much moisture and gives it a beautiful color.
Step 3
To the fruit coated with gochugaru, add the salt, ginger syrup, and plum balsamic vinegar for a sweet and tangy flavor. Balancing the sweet and sour notes is key here.
Step 4
Next, add the minced garlic and gently mix everything together until well combined. For the final touch, crush the toasted sesame seeds between your palms before adding them to the salad. This releases their nutty aroma and helps them adhere better to the fruit.
Step 5
Finally, add the chopped chives and gently fold them in. Be careful not to overmix, as this can make the chives lose their freshness. Your delicious Apple, Pear, and Persimmon Salad is now ready! It’s great served immediately or chilled in the refrigerator for a more refreshing taste.
