Maangchi's Korean Fruit Salad
Official cooking video linked from the original recipe for this dish
Official cooking video · Maangchi · YOUTUBEKorean Autumn Persimmon, Pear and Apple Fruit Salad (4 servings)
A Korean-style holiday fruit side dish made with persimmon, pear, apple, egg, peanuts and creamy dressing; served chilled alongside mains.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Prepare 2 cooled, fully hard-boiled eggs. Rinse produce under running water, peel and core persimmon, pear and apple, and dice into roughly 1.3 cm pieces. Dice cucumber similarly.
- 02
Combine cucumber, grapes, raisins, persimmon, pear, apple and 1/4 cup roasted peanuts in a bowl. Cut one egg into quarters and add it.
- 03
Reserve the yolk from the second egg for garnish and crumble its white into the bowl. Add 1/3 cup mayonnaise and 1 tbsp mustard, folding gently without crushing the fruit.
- 04
Serve in a bowl and sieve the reserved cooked yolk over the top. Eat immediately or refrigerate covered at 4°C/40°F or below; preferably eat within 24 hours.
Helpful source links
Before you cook
Wash all produce under running water and use cooled eggs with firm, cooked yolks. Contains egg and peanuts; check dressing labels for soy and mustard. Keep refrigerated at or below 4°C/40°F and ideally consume within 24 hours.
Allergens: 달걀 / Egg / 卵, 땅콩 / Peanuts / 落花生, 마요네즈·머스터드의 대두·겨자 성분 확인 / Check soy and mustard in dressings / マヨネーズ・マスタードの大豆・からしを確認
Image & source credits
These illustrations stand in for food photos.
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