Stuffed Raw Persimmons

Happy Year of the Rat! To celebrate the Lunar New Year I created a rather tasty appetizer - stuffed fresh persimmons.

I used Hachiya persimmons, but you can use the Fuyu variety. Depending on where you live they might be called "kaki" or "Sharon fruit." Make sure your persimmons are firm and not too ripe.

This is a recipe without recipe. Look at the list of ingredients I used, and treat it as a suggestion to create your own delicious variation of this appetizer. Use freshest seasonal ingredients you can find.

Ingredients:

• 1-2 persimmons per person
• daikon radish or kohlrabi
• thinly sliced leek or green onions
• microgreens
• 1/3 cup freshly pressed orange juice
• 1 Tbsp rice vinegar
• 1 Tbsp virgin olive oil
• 1 Tbsp raw cashew butter if you want your dressing to be slightly creamy
• pinch Celtic sea salt
• freshly ground black pepper
• pinch ground mustard or powdered wasabi

Method:

• Using a very sharp knife cut off the tops of the persimmons. Scoop out the fruit flesh with a spoon. Make sure that you leave about a quarter inch of fruit flesh attached to the skin. Your persimmon cups may fall apart if the walls are too thin.
• Chop the persimmon flesh into small cubes and toss it into the salad bowl. Add chopped daikon or kohlrab, add sliced leek or green onion and microgreens, and mix gently.
• Make a simple salad dressing and mix with all the other ingredients.
• Fill the persimmon cups with the salad and cover them with the persimmon tops. Serve right away and enjoy in good company!

Persimmons are rich in beta carotene, vitamin C, iron and manganese. They in season now and you should add as many to your diet as you possibly can.

In radiant health, passionately raw - Dominique

Dominique Allmon©2020