With a cold-bite in the air, we want to keep our immunity up and also nourish ourselves with wonderful beauty nutrients and a rainbow of fresh veggies. Colorful foods contain powerful antioxidants and also nourish our senses so we feel nurtured and satisfied- especially important in the winter when we are cooped up more. Thankfully there’s so many great winter veggies and fruit!
My Persimmon Greek Salad is a really easy way to get great beauty foods in this time of year. I can’t wait for you to try it! There’s just a few things to pick up…
Botanical Beauty Fruit: Persimmons
It’s time to broaden our fruit bowls and dig our hands into this season’s amazing produce, which includes… persimmons! Yes, they are a bit out of the usually rotation perhaps, but I know you’ll be hooked once you try them out.
This botanical, golden yellow, round (or oval), fruit is a delicacy that spread from China to the Korean peninsula and Japan, and thankfully it was eventually introduced to California during the middle of the 19th century. I’m so grateful it is widely available for all of us to enjoy now!
Its sweet, delicious flesh is packed with tons of nutrients, including: vitamin A, vitamin C, vitamin E, vitamin B6, dietary fiber, manganese, copper, magnesium, potassium, and phosphorous. Also, organic compounds like: catechins, gallocatechins, betulinic acid, and various carotenoid compounds that fall within the B complex of vitamins.
Persimmons are hearty little fruits that are great for digestion, containing almost 20% of the daily requirement of fiber in a single serving!
Since we were talking about looming colds and viruses, you can see why it’s critical to make healthy food choices that will have you living at your optimal best. This is because foods like persimmons will aid in building a strong immune system—boosting your immunity. They contain strong levels of vitamin C, which is one of the highest ascorbic acid content.
A single persimmon has a 80% of the daily requirement of vitamin C, which stimulates the immune system and increases the production of white blood cells—the primary line of defense for the body against foreign bodies and toxins.
How To Eat Persimmons
Well first things first, you do not need to allow persimmons to ripen to an almost rotting state. You do need to allow them to ripen until they are soft to the touch and pulpy. If you don’t allow them to ripen, they will taste kind of chalky and unpleasant.
Astringent variety persimmons generally are harvested while they are hard but fully matured and will continue to ripen at room temperature. If you allow to ripen fully, you can almost scoop out it’s pulp with a spoon. With this recipe you will carefully peel the skin and cut them into juicy wedges!
This Greek version of my salad is not only packed with the amazing goodness of persimmons but also has an Italian twist with the colorful, nutrient-packed radicchio leafs, kale, red onions and Kalamata olives, of course!