Korean Apple Pear Fruit Salad with Golden Egg Yolk Threads Recipe
Discover the surprising and delightful Korean Apple Pear Fruit Salad, where sweet fruit, salty peanuts, juicy grapes, crisp cucumber, and soft hard-boiled eggs come together in a unique mayo-mustard-honey dressing. Enhanced with delicately shredded egg yolk, this elegant salad balances creamy, tangy, sweet, and salty flavors perfectly. Ideal for a weeknight dinner or a dinner party, this refreshing and visually stunning salad will quickly become a favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
Scale
For the Salad:
- 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
For the Dressing:
- 1/2 cup mayonnaise (Hellmann’s preferred)
- 1 tbsp yellow mustard
- 1 tsp honey
Instructions
- Boil Eggs and Prep Fruits: Begin by bringing water to a boil for the eggs, which takes the longest. While waiting, peel and cube the English cucumber into 1/2-inch pieces, peel and chunk the Fuyu persimmons, peel and cube the Korean pear, and cube the Fuji apple. Halve the seedless green grapes. When the water boils vigorously, gently lower in the 2 large eggs and cook for 12 minutes. Transfer the eggs to an ice bath to cool while you finish prepping the fruits.
- Mix Salad Ingredients and Whisk Dressing: In a large mixing bowl, combine the cucumber, persimmons, pear, apple, grapes, raisins, and roasted peanuts. In a small bowl, whisk together mayonnaise, yellow mustard, honey, and a pinch of sea salt until smooth and well combined. If the dressing is too thick, add a tiny splash of water to achieve even coating consistency.
- Combine Dressing and Egg Whites with Salad: Peel the cooled hard-boiled eggs. Quarter one egg and add it directly to the fruit mixture. Pour the creamy dressing over and gently fold until evenly coated. Carefully separate the white from the yolk of the second egg; chop the egg white and add to the salad, setting the yolk aside. Toss gently again to combine all ingredients smoothly.
- Plate and Garnish with Egg Yolk Threads: Transfer the salad to serving dishes. Using a fine-mesh strainer, push the reserved hard-boiled egg yolk through with the back of a spoon to create delicate golden threads that shower over the salad. The yolk threads add an elegant visual and rich flavor finish, elevating the dish to a restaurant-quality presentation.
Notes
- Use Fuyu persimmons, not Hachiya, as they are firm, sweet, and crisp. Peel with a vegetable peeler for best texture.
- Prepare fruits just before mixing to avoid browning; they brown slower than apples but start oxidizing after 15+ minutes.
- Store the salad in an airtight container in the fridge for up to 24 hours; add the egg yolk threads just before serving to maintain their delicate texture.
- If expecting leftovers, keep dressing separate and toss fresh before serving to maintain crunch and flavor.
- Do not freeze this salad; cucumber turns watery and mayo separates upon freezing.
- Leftover salad can be repurposed by scooping onto lettuce wraps or stuffing into pitas with extra greens.
Keywords: Korean fruit salad, apple pear salad, Fuyu persimmon salad, unique fruit salad, mayo fruit dressing, hard-boiled egg salad
