Korean Fruit Salad

Steps

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1. 1
   Cut the English cucumber into 1.5-inch chunks and place about 1 cup into a large mixing bowl.
   ▶ ≈0:48
2. 2
   Add 1.25 cups of dried cranberries to the bowl.
   ▶ ≈1:34
3. 3
   Peel the persimmon and cut it into 1.5-inch pieces, then add to the bowl.
   ▶ ≈1:46
4. 4
   Peel the Korean pear, cut it in half lengthwise, then slice into half-inch thick pieces and add to the bowl.
   ▶ ≈2:44
5. 5
   Peel the apple, cut it in half, then slice into half-inch pieces and add to the bowl.
   ▶ ≈3:47
6. 6
   Hard-boil 2 eggs, then peel and separate the whites from the yolks. Chop the egg whites and add to the salad, setting aside the yolks for garnish.
   ▶ ≈4:17
7. 7
   Add 1.25 cups of roasted peanuts to the bowl. If allergic or prefer not to use, substitute with other nuts or omit.
   ▶ ≈4:44
8. 8
   In a separate bowl, mix together 1.25 cups of mayonnaise and 1 tablespoon of yellow mustard until well combined.
   ▶ ≈5:11
9. 9
   Pour the mayonnaise-mustard mixture over the fruit and peanut mixture, then gently toss until all ingredients are evenly coated.
   ▶ ≈5:39
10. 10
    Cover the salad and refrigerate. The salad can be made up to 24 hours in advance without losing moisture or texture.
    ▶ ≈6:05
11. 11
    Just before serving, press the reserved egg yolks through a fine-mesh strainer and sprinkle over the top of the salad as garnish.
    ▶ ≈6:40