Salad with seasonal fruits

Persimmon is just right to eat, firm and sweet, physalis is sweet and sour, beef tomato, the last one from the garden, is juicy soft and sweet, great contrast in both flavor and texture. 

Salad with seasonal fruits

Together with soybean (from the freezer), it is a perfect starter for my vegetarian friends. For those that eat everything, I serve some mackerel cooked in olive oil in a preserving jar in spring.  

Salad with seasonal fruits with mackerel

1. Roughly mince basil and pine nut, season with salt and olive oil. When roughly cut and not blended, it is easier to taste both ingredients. Mix with cooked soybean. 

2. Cut persimmon into strips, physalis into halves, mix with basil, salt and olive oil, then place on top of beef tomato, cut into big cubes. This way without mixing the tomato, juice will not run out.