Do you know what this is?
That is the
question Diane Collins, R.D. of Morrison Senior Living asked a random sample of
students at the University of Michigan in Ann Arbor Michigan. The responses varied from “I’ve never seen
one before” to “Is it a type of tomato?” or as one student
got it right “It’s a persimmon”. A
persimmon is a delicacy originating from East Asia. Although now they are cultivated in
Mediterranean countries, the Middle east and USA. A persimmon averages 70 calories and is low
in fat and a good source of fiber. They
are high in antioxidant compounds such as vitamin A, beta carotene, lycopene,
lutein, kryptoxanthin and zea-xanthin.
Zea-xanthin is known to help prevent age-related macular disease.
Persimmons also contain B complex vitamins which aid in a number of enzymatic
processes of the body. This fruit can be
eaten raw, cooked or dried. They are
also used in baking. You can eat them
peeled or unpeeled. Before consuming, cut off the green leave part of the fruit
and enjoy a smooth tasting, juicy piece of fruit.
The following
recipe is a wonderful winter salad displaying
the fruit- persimmons
Winter Salad
Dressing:
½ c. extra
virgin olive oil
3
tablespoons red wine vinegar
Salad:
2 pounds
torn in bite size pieces of winter lettuces such as endive, escarole, and
radicchio
½ cup toasted and chopped walnuts
½ cup
toasted and chopped pecans
3 Fuyu
persimmons peeled and sliced horizontally in ¼ inch slices ( to get the pretty
star shaped fruit pieces)
¾ cup
pomegranate seeds
Coarse salt
and fresh ground pepper to taste
To assemble:
In a small
bowl, make the dressing by whisking the oil and vinegar together gradually and
set aside
In a large
bowl, toss salad ingredients together and then add the vinaigrette. Toss to coat and add salt and pepper to
taste.
Makes 12
servings
Recipe
provided by Diane Collins, R.D. adapted from Martha Stewart Living Nov. 2011