Persimmon Salad with Ginger and Yogurt

2 tablespoons minced shallot
1 tablespoon minced fresh ginger
1 tablespoon extra virgin olive oil
3 medium-large Fuyu persimmon (the round, squat kind), firm and slightly underripe
4 to 5 tablespoons plain full-fat yogurt
2 teaspoons soy sauce
Freshly ground black pepper
1 or 2 tablespoons chopped fresh mint


In a small frying plan over medium heat, gently saute the shallots and ginger in the olive oil until soft, about five minutes. Turn off heat and let cool.

While the ginger and shallots are cooking, slice the tops off of the persimmons and peel. Cut in half and slice into thin pieces and place into a bowl. Chop or shred the mint and set aside.

Add the shallot-ginger mixture to the persimmons, followed by the yogurt and soy sauce. Toss gently and season with the pepper. Garnish with the mint and serve at room temperature or slightly chilled.