Persimmon & cucumber salad

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.

Ingredients

1	Persimmon (Main)
½	Cucumbers (Main)
2 Tbsp	Chives
2 Tbsp	Parsley
1 to taste	Salt & freshly ground pepper

Dressing

4 Tbsp	Lemon juice
1 Tbsp	Sugar
¼ tsp	Sesame oil

Directions

1. Peel the non-astringent persimmon and slice thinly.
2. Peel cucumber if the skin is tough.
3. Thinly slice the flesh. Combine with persimmon in a bowl with the chopped herbs and seasonings.
4. Pile on a serving platter.
5. Cover and chill until required. Stir the lemon juice and sugar until the sugar is dissolved.
6. Add the sesame oil and sprinkle over the salad ingredients.