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  Persimmon Cucumber Salad


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INGREDIENTS
1 large cucumber, peeled, seeded and diced
2 firm non-astringent persimmons, peeled and diced
2 Tablespoons brown sugar
2 Tablespoons lime juice (lemon juice is okay, but lime juice is better)
1 Tablespoon each olive oil and mild vinegar (white wine or unseasoned rice wine)
1 teaspoon lime zest
2 green onions, finely chopped
salt and freshly ground white pepper to taste

DIRECTIONS
Combine cucumber and persimmon in serving bowl. Mix together remaining ingredients
and pour over veggies. Stir gently to combine. Serve immediately or cover and refrigerate.

Copyright © 2011 Stefanie Samara Hamblen