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 Fruit Salad with Persimmons Recipe
"It's autumn time, the eyes are charming."..Such an abundance of autumn gifts that the eyes run away. And everyone wants to try. Today I offer you such a dessert. Melons are running out, but persimmons and tangerines are ripe. Put it in a salad. It's going to be amazing!
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Wash the melon, tangerines and apple, peel and peel the seeds. If desired, apples can be left with the peel.
    Wash the melon, tangerines and apple, peel and peel the seeds. If desired, apples can be left with the peel.
  2. Wash and dry the persimmon. Carefully cut lengthwise into 4 pieces. Remove the bones and cut into plates. Also chop the apples and melon. Cut the tangerines in half crosswise. Divide into slices.
    Wash and dry the persimmon. Carefully cut lengthwise into 4 pieces. Remove the bones and cut into plates. Also chop the apples and melon. Cut the tangerines in half crosswise. Divide into slices.
  3. We put the plates of apples on a plate. Place the tangerine slices on top. Then melon and persimmon.
    We put the plates of apples on a plate. Place the tangerine slices on top. Then melon and persimmon.
  4. Sprinkle the salad with mint greens and season with chocolate sprinkles (you can prepare the chocolate sauce yourself).
    Sprinkle the salad with mint greens and season with chocolate sprinkles (you can prepare the chocolate sauce yourself).
  5. You can add grated chocolate and herbs on top.
    You can add grated chocolate and herbs on top.
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