The Persimmon: A New Orange Fruit for Winter
It’s orange, round, and smooth with a slightly flattened bottom. The outside skin has to be peeled off and it’s a winter fruit. No, it’s not an orange. It’s the persimmon! If you’re looking for a way to add variety to your fruit bowl, look no further. This winter-seasonal fruit is high in antioxidants, Vitamin C and A, and has 100 calories and 5g of fiber for one medium persimmon. There are two types of persimmons, the Fuyu and Hachiyas. The smaller Fuyu variety is firmer and used in the recipe below.
How to you eat it, you may wonder…
- Eat it raw-Cut or peel the outside skin off and enjoy sliced up or add to yogurt or smoothies.
- Puree it-Use in place of bananas or pumpkin in breads, pancakes, muffins, or cookies.
- Mix it with veggies-The persimmon’s slightly sweet taste and firm texture, similar to melon, make in the perfect accompaniment to cooked vegetables, like in the recipe below. You can also add it to salads for a burst of flavor and color.
Roasted Persimmon, Mushroom, & Onion Salad
(adapted from lickmyspoon.com)
- 8 oz mushrooms, sliced
- 8 firm fuyu persimmons, peeled and thinly sliced
- 1 medium onion
- 3 cups chopped kale
- 1 tablespoon lemon juice
- Salt and pepper
- 2 tablespoons olive oil
- Chopped walnuts (optional)
- Preheat oven to 375 degrees F. Use silicone baking mat or coat baking sheet with olive oil.
- Cut kale leaves into thin pieces. Mix well with 1 tablespoon olive oil and lemon juice. Let sit while mushrooms and persimmon cook.
- Brush mushrooms, onion, and persimmons with 1 tablespoon olive oil and sprinkle with salt. Cook for 20-25 minutes or until soft and browned.
- Mix with kale and add salt and pepper to taste.
More Options: Add chopped walnuts or almonds, crumbled feta cheese and/or diced chicken breast for a heartier higher protein dish or meal.