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Sugano persimmon

Textured machudonia salad with persimmons and seasonal vegetables

  • Vegetables
  • fruit
  • Western style

Ingredients (For 4 people)

Sugano persimmon (four-groove persimmon) 2 individual
carrot 1/2
celery 1/2
Radish 1/4
Turnip 1/2
cucumber 1/2
　dressing
Yogurt 140g
white wine vinegar or grain vinegar 1 to 1 1/2 tablespoons
lemon juice 1/2 tbsp
Salt and pepper (preferably freshly ground black pepper) Appropriate amount

Method

Cut the four-groove persimmons and vegetables into small 1.5cm cubes (called machudonia in Italian).

For the dressing, combine all the ingredients, season with salt and pepper, then arrange ❶ on a plate and refrigerate.

Just before eating, remove from the refrigerator and drizzle with plenty of dressing. If you like, you can drizzle with fresh olive oil and add your favorite herbs like basil or thyme.

Key Points

・If you use a lot of pepper, the flavor will be punchy and delicious.

・For children, you can use a dressing made by combining equal amounts of mayonnaise, sour cream, and fresh cream with salt and pepper.

*Recipe provider: Toru Kuroba, craftsman creating the Fujinokuni food capital (Ristorante Sakurakagami)

Recommended ingredients from Shizuoka Prefecture

Sugano persimmon

Sugano persimmon

This persimmon is native to the eastern part of the prefecture, and has four shallow grooves on its surface. It has a high sugar content and a dense flesh. After the astringency is removed, we have devised ways to maintain freshness for a long period of time.

Learn more

Recipes using vegetables and fruits

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