The original (astringent) persimmon has been grown in Australia for almost 150 years, most commonly as a decorative tree in domestic gardens. Sweet persimmons (non-astringent) were introduced to Australia in the late 1970s and now comprise more than 90 per cent of local production.
Persimmons are a good source of vitamin C and beta carotene, high in fibre and fat free. So what better way to serve them than in this delectable looking salad.
Italian Persimmon Salad
2 sweet persimmons
200 grams endive, radicchio or rocket salad
1 cup parmesan shavings
1/2 cup toasted almonds
olive oil and balsamic vinegar for serving
sea salt and cracked black pepper for serving
Remove the stalk/calyx then peel and slice persimmons into thin pieces.
Divide the salad and persimmon between four plates.
Top with parmesan shavings, toasted almonds and drizzle with olive oil and balsamic vinegar. Season with salt and pepper to serve.
Note: This salad makes a great accompaniment to any grilled or barbequed meats. Can be served as a light meal or entree. Add some cooked prawns for a simple variation.
Recipes Courtesy of Persimmons Australia Inc.
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