JUDY'S TABLE: FUYU PERSIMMONS
Photo: Judy's dad. My parents received the fuyu persimmons above from a neighbor's yard. Don't they look divine?
The Wellness Encyclopedia of Food and Nutrition from U.C. Berkeley (Random House 1992) says persimmons are high in vitamin C content. These fruits, native to Japan, are also high in beta carotene and potassium. They are available in September and peak in November and December.
The fuyu varieties are firm and extremely sweet. Slice in the same way as you would an apple and enjoy as a stand alone for breakfast or a snack. They can be a fun pairing with a brut or spumante.
Like mangos, papayas, apples and tangerines, fuyu persimmons are a wonderful fruit for salads, if you desire a sweet, savory and healthy lunch or dinner.
Grilled Shrimp and Persimmon Salad
Buy ingredients based on your desired yield.
Spring salad mix
Fuyu persimmons, thinly sliced
Pine nuts, amount in sprinkles
Extra virgin olive oil
Large shrimp, 6-8 shrimp/pound
Crushed sea salt
How to prepare
Place mixed salad greens, persimmon slices and pine nuts in large salad bowl
Sprinkle crushed salt on top of mix
Pour extra virgin olive oil over salad mix
Squeeze lime juice over the lettuce, note: add less lime juice than olive oil
Toss salad and place on plates
Separately, sprinkle large shrimps, shelled and deveined, with garlic powder and crushed salt
Grill the shrimp
Place several shrimps on top of each salad
Sprinkle fresh pea shoots on top of each salad and serve
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