Persimmon & cucumber salad
( SERVES 6 )
There are two types of persimmon - astringent and non-astringent. The latter are sweet and are best eaten when firm to the touch, as with a peach, and should be an even orange-red colour. Serve raw in slices on a cheese board or with cold meats or in savoury salads. Or bake in cakes and pies. The astringent variety should be enjoyed when jelly-like. Great on icecream, in yoghurt, fruit fools and in mousses.
- Peel the non-astringent persimmon and slice thinly.
- Peel cucumber if the skin is tough.
- Thinly slice the flesh. Combine with persimmon in a bowl with the chopped herbs and seasonings.
- Pile on a serving platter.
- Cover and chill until required. Stir the lemon juice and sugar until the sugar is dissolved.
- Add the sesame oil and sprinkle over the salad ingredients.