This Yuzu Dressing Persimmon Salad is fresh, fragrant and the perfect balance of sweet, salty and sour!
Yuzu is an Asian citrus fruit. It tastes slightly bitter like grapefruit, but has the sweet blossomy aroma of a clementine.
It is widely used in Japanese cuisine, for savoury dressings and sauces, as well as in desserts, or used in alcoholic drinks such as the yuzu sour.
Its uses in Japan also go beyond the kitchen: on the winter solstice, people traditionally bathe in hot water with whole yuzu fruits floating on it.
This strongly aromatic yuzu bath is said to prevent you from catching colds, moisturise the skin and relax the mind and body.
Yuzu supposedly has three times more Vitamin C than lemon juice, so I’m sure it’s great for fighting off those winter colds!
I got to use fresh yuzu for this as I was in Japan, but unfortunately it’s almost impossible to get hold of fresh yuzu in the UK. However, you can buy bottled yuzu juice in Asian supermarkets and most local supermarkets too, which is a good substitute.
The blossomy, heady aroma and slightly tart flavour of the yuzu perfectly compliments the sweet, nectar-like persimmon and the fresh, crisp lettuce.
Love fruity salads as much as I do? Check out my:
- Thai Mango Salad
- Papaya Mint Lime Salad
- Persimmon Avocado Rocket Salad
- Mango Daikon Radish Mint Salad
- Apple Fig Walnut Rocket Salad
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- Juice of 1/2 yuzu (or 1 tablespoon bottled yuzu juice)
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 teaspoon agave syrup (or sub any other sweetener)
- 1 firm Fuyu persimmon, peeled, cored and diced
- Few handfuls salad leaves
Mix together all ingredients for the dressing
Place salad ingredients in a bowl, pour over the dressing and mix well
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