Oh persimmons….has enough exotic pull to bring anyone out of a winter funk. This “sassy little fruit” is sugar sweet, slippery, and just plain fun! Try it on it’s own, in a salad or stewed with other wintry fruits to put over ice cream. Yum!
Menu:
Apple Cabbage Salad:
pickled ginger, sesame oil, salt and pepper.
Cumulus Cloud:
coconut rice, persimmon pulp, ginger, cinnamon
Ginger Spinach Salad:
fresh persimmon, apple, walnuts. Dressing: orange, ginger, olive oil
Teriyaki Edamame:
steamed edamame with fresh ginger and teriyaki sauce
Persimmon Chimichurri:
cilantro, mint, garlic, jalapeno, persimmon, ginger, olive oil, lime, salt and pepper. served with fresh bread
Shrimp and Fermented Black Bean Sauce:
ginger, scallions
Fennel Spinach Salad:
persimmon, macadamia nuts, red wine vinaigrette
Cheese Plate:
served with chocolate covered walnuts, ginger crackers, raspberry jam
Tonic:
Ginger Tea: with agave nectar
Fernet-Branca Bitters
Mescal: from Oaxaca-thanks Isela, it was delicious!
Nutritional/Medicinal Benefits:
Persimmons are demulcent (soothes and protects internal tissue) and cholagogue (promotes bile flow). They are high in vitamin B and beta-carotene. High in antioxidants, it is especially good for treating/preventing colon cancer, jaundice, liver and gallbladder disorders.
Ginger is mostly known as a a treatment of nausea and motion sickness. It’s spicy flavor also increases circulation and helps to warm up the body during the cold months.
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