Salad with Tangerines and Persimmons Recipe
Tangerines and persimmons are desirable without seeds. I took the smallest tangerines, without seeds, ripe, with which the skin is easily removed. Well, yogurt, of course, is natural, white, without any additives.
Servings
6
Cook Time
15minutes
Servings
6
Cook Time
15minutes
Ingredients
Instructions
  1. Peel the tangerines and divide them into slices.
  2. From the cheese, drain the brine, put the balls whole to the tangerines.
  3. Cut the persimmon in half, release the flesh, cut into a cube, add to the tangerines and cheese.
  4. Onions cut 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.
  6. Season the salad with salt and pepper.
  7. Remove the leaves from the mint sprigs (leave a Shamrock for decoration), chop them finely, and add them to the salad. Top the salad with the yoghurt, stir and serve.
  8. Ready.
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