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 Salad with Tangerines and Persimmons Recipe
Tangerines and persimmons are desirable here without seeds. I took the smallest tangerines, pitted, ripe, from which the peel is easily removed. Well, yogurt, of course, is natural, white, without any additives.
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 15 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Peel the tangerines and divide them into slices.
    Peel the tangerines and divide them into slices.
  2. From the cheese, drain the brine, put the balls whole to the tangerines.
    From the cheese, drain the brine, put the balls whole to the tangerines.
  3. Cut the persimmon in half, release the pulp, cut into cubes, add to the tangerines and cheese.
    Cut the persimmon in half, release the pulp, cut into cubes, add to the tangerines and cheese.
  4. Cut the onion into thin segments, blanch – to do this, pour boiling water and hold it for a couple of minutes.
    Cut the onion into thin segments, blanch – to do this, pour boiling water and hold it for a couple of minutes.
  5. Then fold into a colander, rinse with cold water, add to the salad.
    Then fold into a colander, rinse with cold water, add to the salad.
  6. Season the salad with salt and pepper.
    Season the salad with salt and pepper.
  7. Remove the leaves from the mint sprigs (leave the shamrock for decoration), finely chop, add to the salad. Season the salad with yogurt, stir – and serve.
    Remove the leaves from the mint sprigs (leave the shamrock for decoration), finely chop, add to the salad. Season the salad with yogurt, stir – and serve.
  8. Ready.
    Ready.
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