Well it’s finally starting to feel like fall here in Texas! That’s why we’re making lots of yummy fall salads for our clients, including this sweet and tangy persimmon salad. Persimmons’ orange hue makes it very appropriate for fall I think!
Fall Persimmon Salad:
3 TBSP Extra-Virgin Olive Oil
2 TBSP Finely Diced and Seeded Meyer Lemon (with peel)
1 TBSP Honey
1/4 tsp Kosher Salt
1/4 tsp Pepper
Whisk oil, diced lemon, lemon juice, honey, salt and pepper in a large bowl. Then add the following ingredients:
2 cups Arugula or other green lettuce of your choice
1 1/2 cups thinly sliced raddichio
2 firm-ripe to soft-ripe persimmons, cored and sliced into half rounds
2 ounces blue cheese (optional)
Persimmons aren’t a very popular fruit, so I wanted to share some cool facts about them:
- That latin word for persimmon is the “food of the gods.” Sounds glorious right?
- Persimmons are Japan’s national fruit and that is where they originated
- One of the few foods associated with killing breast cancer cells without harming normal breast cells
- There are two main kinds of persimmons: astringent and non-astringent (bitter and sweet)
- Hachiya persimmons are good for baking because they are creamy
- The Fuyu persimmon is great for eating raw
- Persimmons are high in antioxidants like Vitamin C and Vitamin A.
- They are very low in fat
- High in Fiber
Did you learn something new about this mysterious fruit? Grab some persimmons at your next trip to the grocery store, they will add some festive holiday color to your meals!