Name: Korean Apple Pear Fruit Salad with Golden Egg Yolk Threads Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Korean
Ingredients: 1/2 English cucumber (cut into 1/2-inch cubes); 12 large seedless green grapes (halved); 1/4 cup raisins (Sun-Maid preferred); 2 Fuyu persimmons (peeled and cut into 1/2-inch chunks); 1/2 large Korean pear (peeled and cubed); 1 medium Fuji apple (cubed); 2 large eggs (hard-boiled); 1/3 cup roasted peanuts; 1 pinch sea salt; 1/2 cup mayonnaise (Hellmann’s preferred); 1 tbsp yellow mustard; 1 tsp honey

Introduction

This Korean Apple Pear Fruit Salad is a delightful mix of sweet fruit, crunchy peanuts, and a creamy, tangy dressing that surprises the palate. Combining crisp cucumbers, juicy persimmons, and soft egg whites, it’s a refreshing dish with an elegant egg yolk garnish that makes every bite special. Perfect for a dinner party or a light meal, this salad is sure to impress and disappear quickly.

A close-up top view of a white bowl filled with a creamy salad consisting of four main layers: the base is chunks of pale green cucumber and orange papaya, the middle layer has pieces of white chicken, the top layer is covered with a thick creamy dressing, and the surface is sprinkled with a fine yellow powder, giving a textured look. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 English cucumber (cut into 1/2-inch cubes)

12 large seedless green grapes (halved)

1/4 cup raisins (Sun-Maid preferred for sweetness)

2 Fuyu persimmons (peeled and cut into 1/2-inch chunks)

1/2 large Korean pear (peeled and cubed)

1 medium Fuji apple (cubed)

2 large eggs (hard-boiled)

1/3 cup roasted peanuts

1 pinch sea salt

1/2 cup mayonnaise (Hellman’s preferred)

1 tbsp yellow mustard

1 tsp honey

Instructions

Step 1: Boil water for the eggs. While waiting for it to boil, peel and cube the cucumber, persimmons, Korean pear, and Fuji apple. Halve the seedless green grapes. Once water boils, gently add the eggs and cook for 12 minutes. Transfer eggs to an ice bath to cool while you finish prepping the fruit.

Step 2: In a large bowl, combine the chopped cucumber, persimmons, pear, apple, grapes, raisins, and roasted peanuts. In a separate small bowl, whisk together mayonnaise, yellow mustard, honey, and a pinch of sea salt until smooth. If the dressing feels too thick, add a splash of water for better coating.

Step 3: Peel the cooled hard-boiled eggs. Quarter one egg and add it to the fruit mixture. Pour the dressing over and gently fold to coat everything evenly. Separate the other egg’s white from the yolk; chop the whites and add them to the salad. Set the yolk aside.

Step 4: Transfer the salad to a serving bowl or plates. Using a fine-mesh strainer, push the reserved egg yolk through to create delicate golden threads over the top. Serve immediately for the best presentation and flavor.

Tips & Variations

Use Fuyu persimmons for a sweet, crisp texture instead of the astringent Hachiya variety.

Reserve the egg yolk garnish and add it just before serving to maintain its delicate texture.

If you expect leftovers, store the dressing separately and toss with the fruit and peanuts right before serving to keep ingredients fresh and crunchy.

Swap roasted peanuts for toasted almonds or cashews for a different nutty flavor.

Storage

Store the dressed salad in an airtight container in the refrigerator for up to 24 hours. The apples and pears may brown slightly, which is normal. Keep the egg yolk threads separate and add them just before serving to prevent them from becoming grainy. Avoid freezing as cucumber texture and mayonnaise quality will degrade. Leftover salad works well scooped onto lettuce wraps or in pita pockets with extra greens.

FAQs

Can I use other types of fruit instead of persimmons and Korean pear?

Yes, you can substitute with firm, crisp fruits like Asian pear or even ripe apples, but Fuyu persimmons add a unique sweetness and texture that complements the salad beautifully.

Why is the egg yolk added through a fine-mesh strainer?

Pushing the yolk through a fine-mesh strainer creates delicate golden threads that add both visual appeal and a subtle richness to the salad. It also provides a refined texture you won’t get by simply crumbling the yolk.