kyrie
04-09-2009, 01:31 AM
Found on a random website:
PERSIMMONSALSA
(adapted from Cooking Light)
(serves 3-4)
2 Fuyu* persimmons
1-2 green chillies, chopped
1/2 red onion, finely minced
1 tbsp lemon juice
1/4 cup cilantro, finely chopped
salt to taste
Wash, peel and chop persimmons. Combine with other ingredients in a bowl. Chill until ready to serve. Serve with chips, appetizers or grilled sea food.
Alternately you can make an Indian style chutney by blending the persimmons with lemon juice, red chilli powder, cumin seeds etc.
2.
Winter Salad with Persimmons & Spiced Pecans
Welcome back! We hope you enjoy today's articles. P.S. Have you signed up for the weekly giveaway yet?
Here’s a festive yet quick-to-make salad for your holiday table. It’s gorgeous and flavorful with lots of contrasting textures and seasonal flavors. This is where you use the short, squat, crisp Fuyu Persimmons as opposed to the pointed, darker orange Hachiya Persimmons. Fuyus are sweet and ready to eat when firm whereas Hachiyas must become as soft as custard before their tannins tame enough to be palatable. Hachiyas are the ones to use for desserts. If persimmons are not available in your area, this salad is wonderful made with apples or pears.
Serves 6
1 pound organic mixed winter salad greens (some bitter like radicchio and some peppery like arugula or watercress or mustard cress)
3 organic Fuyu persimmons, cut in quarters lengthwise and sliced thinly into little discs
1 tablespoon finely chopped shallot
2 tablespoons lemon juice
1 tablespoon local honey ( or raw agave)
2 tablespoons raw apple cider vinegar
7 tablespoons raw poppyseed oil or raw hempseed oil
Salt & pepper to taste
1 cup spiced pecans (roll soaked pecan in spices you like then dehydrate)
Wash and dry the greens and place them in a large bowl with the persimmon discs. Set aside.
Combine the shallots, lemon juice, honey, and vinegar in a small bowl. Pour the oil in slowly while whisking until the dressing is well blended. Season with salt and pepper.
Toss the greens and persimmons with the pecans (you may want to reserve some to garnish the plated salads) and the dressing. Taste and adjust salt and pepper. Serve immediately.
PERSIMMONSALSA
(adapted from Cooking Light)
(serves 3-4)
2 Fuyu* persimmons
1-2 green chillies, chopped
1/2 red onion, finely minced
1 tbsp lemon juice
1/4 cup cilantro, finely chopped
salt to taste
Wash, peel and chop persimmons. Combine with other ingredients in a bowl. Chill until ready to serve. Serve with chips, appetizers or grilled sea food.
Alternately you can make an Indian style chutney by blending the persimmons with lemon juice, red chilli powder, cumin seeds etc.
2.
Winter Salad with Persimmons & Spiced Pecans
Welcome back! We hope you enjoy today's articles. P.S. Have you signed up for the weekly giveaway yet?
Here’s a festive yet quick-to-make salad for your holiday table. It’s gorgeous and flavorful with lots of contrasting textures and seasonal flavors. This is where you use the short, squat, crisp Fuyu Persimmons as opposed to the pointed, darker orange Hachiya Persimmons. Fuyus are sweet and ready to eat when firm whereas Hachiyas must become as soft as custard before their tannins tame enough to be palatable. Hachiyas are the ones to use for desserts. If persimmons are not available in your area, this salad is wonderful made with apples or pears.
Serves 6
1 pound organic mixed winter salad greens (some bitter like radicchio and some peppery like arugula or watercress or mustard cress)
3 organic Fuyu persimmons, cut in quarters lengthwise and sliced thinly into little discs
1 tablespoon finely chopped shallot
2 tablespoons lemon juice
1 tablespoon local honey ( or raw agave)
2 tablespoons raw apple cider vinegar
7 tablespoons raw poppyseed oil or raw hempseed oil
Salt & pepper to taste
1 cup spiced pecans (roll soaked pecan in spices you like then dehydrate)
Wash and dry the greens and place them in a large bowl with the persimmon discs. Set aside.
Combine the shallots, lemon juice, honey, and vinegar in a small bowl. Pour the oil in slowly while whisking until the dressing is well blended. Season with salt and pepper.
Toss the greens and persimmons with the pecans (you may want to reserve some to garnish the plated salads) and the dressing. Taste and adjust salt and pepper. Serve immediately.