Alive and Cooking

Persimmon Waldorf Salad

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(Serves 4)


2 firm ripe, persimmon
 1 tablespoon of lemon juice
1 cup of sliced celery
½ cup of coarsely chopped walnuts
½ cup of mayonnaise
1½ teaspoons of honey (to taste)


Peel the persimmon and slice thinly into a bowl and toss with the lemon juice to coat.
Add the celery and walnuts. Cover and chill.
Mix the mayonnaise and honey (if desired) together until smooth, add to the persimmon mixture, toss and serve.

Persimmon Waldorf Salad