How to make Romy Gill's vegan persimmon salad

It’s the start of the year and all we want to eat is something vibrant and fresh. Romy Gill shares two takes on how to rustle up a refreshing salad

Persimmons are best enjoyed with a few other ingredients (Romy Gill)

I have always preferred eating persimmon as a salad, instead of eating it on its own as a fruit.

They are delicious on their own, but they’re personally too sweet for my liking and I think are best enjoyed with a few other ingredients.

With a little bit of lime juice and chillies, I find it just takes it to another level, as the balance of the acidity, spice and sweetness working really nicely together.

There are two types of persimmons. The one we see the most is the Asian version, but there’s also an American version too.

To eat them, you can either peel the skin off or scoop out, but I keep the skin on, as it is edible, like apples. The whole fruit is a really good source of fibre, too.

There are, of course, a huge variety of ways to make salads with these. I’ve included two different versions here, both of which are loved by all my friends, but my daughters prefer the second recipe.

Chilli and lime salad

2 whole persimmon, cut into thin round circles 
1 red bird chilli, chopped finely 
1 juice of lime ​
½tsp sea salt 

Mix all the ingredients in a bowl and serve.

Pomegranate and mint salad

2 whole persimmon, cut into thin round circles 
1 juice of lime 
30g pomegranate seeds 
10g fresh mint 
½tsp sea salt 

Mix all the ingredients in a bowl and serve.

Romy Gill is a chef and food writer. Follow her @Romygill