One fruit that is available in plenty during the fall is the persimmon. Native to China, this fruit has definitely started to conquer the taste buds across the world. I was first introduced to this fruit when I moved to the USA. I remember asking a close friend of mine, Lana, what her favorite fruit was. I was amazed to here her say, “persimmon”. I looked at her and said, “I have never heard of it before!” Then began the hunt for persimmon! When I finally got my hands on one, I knew exactly why it was her favorite. The delicate sweet taste of persimmon reminds me of a mix between the flavors of a papaya and a melon. I have loved this fruit ever since! I even introduced it to my mom, who is a fruit lover, and she is glad that persimmons are now available in Goa! Here is a simple salad recipe with this sweet fruit mixed with the peppery flavors of baby arugula. The dressing is a simple mango balsamic dressing with no added sugar. It is a quick and simple recipe for all the healthy eaters out there! With thanksgiving coming up you could serve it as a great side salad as well! Enjoy!
What you will need:
| Ingredients | Quantity |
|---|---|
| For the Dressing: | |
| Balsamic Vinegar | 1 tablespoon |
| Mango Juice | 4 tablespoons |
| Olive or Avocado Oil | 1 tablespoon |
| Pepper Powder | 1/3 teaspoon |
| Salt | 1/3 teaspoon |
| For the Salad: | |
| Baby Arugula | 1 1/2 cups |
| Persimmon | 1 |
How to make it:
- To make the dressing, take balsamic vinegar, mango juice (pure juice with no added sugar), salt, pepper and oil of your choice (I used avocado oil) in a bowl. Whisk all the ingredients together. Your dressing is ready.
- Wash the persimmons thoroughly. Remove the leaves. Thinly slice them.
- In a salad bowl, add baby arugula and sliced persimmons.
- Add the dressing and toss all the ingredients together.
- This would make a great side to be served during thanksgiving. Enjoy!