© 2021 | http://angiesrecipes.blogspot.com
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© 2021 | http://angiesrecipes.blogspot.com
Persimmon Carpaccio is easy and simple to make, yet it makes a special and beautiful appetizer for any dinner party. I have paired it with juicy, sweet and tangy pomegranate seeds and golden brown earthy pine nuts for the extra aroma and flavour, but feel free to use walnuts or hazelnuts. Parmesan can be substituted with Feta, or Burrata. You can also drizzle some fig-infused balsamic vinegar over for a richer, more complex sweetness. I didn't peel tomato-shaped fuyu persimmons as the skin is edible, but you might want to peel them if using heart-shaped hachiya persimmons.
Persimmons are high in beta carotine and minerals such as sodium, magnesium, calcium and iron, and studies have found that they also contain high amount of vitamin C and dietary fiber, making them a weight-loss friendly food. Besides that, persimmons also contain flavonoid antioxidants which are thought to boost heart health.
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- Cut and deseed a pomegranate. You need about 70 grams of pomegranate seeds. Store the rest in the fridge for other recipes (for example this one, this one or this one). Place the pine nuts in a dry skillet over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the pine nuts are fragrant and golden brown, about 3 minutes.
- Wash and dry the persimmons. Cut them into even thin slices and arrange them in two plates. Combine lemon and orange juice and drizzle over the persimmons. Sprinkle the pomegranate seeds and toasted pine nuts over. Top with lemon thyme and season with salt and pepper.
© 2021 | http://angiesrecipes.blogspot.com
© 2021 | http://angiesrecipes.blogspot.com
This looks exotic and delicious!
ReplyDeleteSuch a beautiful appetizer. Real persimmon fruit, always one of my favourite growing up. Usually get to enjoy during Chinese New Year.
ReplyDeletewow....the slice of your persimmons dish are very flimsy....it's look great! I like persimmon too...and want have their tree someday ^^
ReplyDeleteyummy and simple recipe Angie...
thank's for share
...it sure is colorful.
ReplyDeleteFineness ay the table!
ReplyDeleteThanks you very much dear Angie!
Good week!
🙏🏻
Looking very nice.
ReplyDeleteLooks delicious. I love fresh persimmons.
ReplyDeleteWow with pine nuts surely good. Look delicous and nutritious. Happy November Angie.
ReplyDeleteMind blowing recipe
ReplyDeleteFabulous❤
ReplyDeleteThat's a beautiful plate of fruit. We don't get reliable persimmons here, so I've never been in the habit of using them, and recently, pine nuts also became a problem because there's one species that's dangerous to eat but sometimes is sold anyway. So I guess that's not a dish for me!
ReplyDeletebest... mae at maefood.blogspot.com
I've never had me a persimmon and I don't think we even have it here, but I did have it mention a number of times in my books.
ReplyDeleteSo simple yet so elegant!
ReplyDeleteJenna
colourful and inviting pics.. I would love to have this, Angie :)
ReplyDeleteNice Halloween colors- although I'm not sure you celebrate that in your part of the world? I use a mandoline slicer to cut my persimmons thinly. I love your quote- that's my kind of diet: pumpkin pie and carrot cake!
ReplyDeleteIl piatto si presenta molto bene, colorato e alquanto invitante.
ReplyDeleteWhat an interesting and creative dish! LOVE it! Really good stuff -- thanks.
ReplyDeleteThis looks so delicious as well as beautiful! It would make a great appetiser for a dinner party!
ReplyDeleteJulia x
https://www.thevelvetrunway.com/
Looks so pretty. Must be delicious.
ReplyDeleteThis looks delicious-thank you
ReplyDeleteThe combination of colors and flavors is fantastic!!....I love sweet, sour, and salty taste at the same time!.....Abrazotes, Marcela
ReplyDeleteQuelle belle assiette c'est appétissant
ReplyDeleteBises
Un fine pasto perfetto!!!!
ReplyDeleteThat is a very happy plate and I know it's got to be good!
ReplyDeleteHealthy and light, as well as a great combination.
ReplyDeleteHappy next week
Such nice colors!
ReplyDeleteLooks delicious!
ReplyDeleteSo beautiful, Angie!!! Persimmon pudding is popular around here for Thanksgiving and I know I'd love this appetizer, too!
ReplyDeleteGracias por la receta se ve muy rica. Te mando un beso
ReplyDeleteYou never fail to come up with the most interesting dishes! I love persimmons, and really can't get enough of them!
ReplyDeleteI haven’t had persimmons in more than a decade, but I remember enjoying them a good bit. This is quite colorful and delicious looking. I’m going to search them out and give this a try.
ReplyDeleteLooks so delish! I need to try this!
ReplyDeletexoxo
Lovely
www.mynameislovely.com
This looks and sounds amazing, with those great flavour combinations.
ReplyDeleteI must admit that I have never come across persimmon in the shops, although apparently they are very popular here in the UK, so I am obviously just completely out of touch!
I understand they are also related to sharon fruit, which I have tried, but I must say they are an acquired taste.
Definitely a recipe to try - thanks for sharing :)
What a beautiful appetizer! I am sure it tastes as great as it looks!
ReplyDeleteWhat a beauty! Tasty too.
ReplyDeleteLos productos de otoño son una debilidad para mi, me gustan todos, el caqui por supuesto, es uno de mis preferidos. Lo has presentado maravillosamente en ese carpaccio.
ReplyDeleteBss
This recipe is so fresh and tasty darling
ReplyDeleteAngie, Your recipes are very inventive as well as adventurous! We've never used persimmons or pomegranate seeds in any way or fashion. Looks quite tasty though... Take Care, Big Daddy Dave
ReplyDeleteMa che bontà!!
ReplyDeletePero que muy bueno :-)))))))
ReplyDeleteIt looks so delicious :)
ReplyDeleteWow look at all those colours!
ReplyDeleteIt looks delicious, I love persimmon
ReplyDeletePersimmon is an under utilized fruit.
ReplyDeletePersimmons and pomegranate are one of my favourite combinations. This Carpaccio looks stunning, and it's definitely delicious, too!
ReplyDeletePersimmon season just begining here and this recipe looks amazing. I haven't tried this combination before. Looks great. Presentation is beautiful Dear Angie!
ReplyDeleteWhat a colourful plate this is.
ReplyDeleteAll the best Jan
Absolutely want this for my lunch.
ReplyDeleteI need to update my list too. You didn't show up on my reading list. Going to go do that after I comment. This looks good. I really need to get a pomegranate. The red seeds add not only taste (I would believe) but add a beautiful pop of color to this dish too.
ReplyDeleteYAY! It's persimmon season and what a fabulous way to enjoy them. As tasty as it is beautiful I'm sure.
ReplyDeleteI'm so glad you posted this salad, Angie! We got persimmons in our farm share and this is exactly what I'm going to do with them!
ReplyDeleteFig infused balsamic vinegar? Oh wow! This sounds delicious and a lovely way to use persimmons.
ReplyDeleteIt looks so fresh and delicious. I haven't used persimmon before in a savoury dish, but I would like to make a (vegan) version of this one because it sounds yum!
ReplyDeleteThat's a lovely one! I could have this one everyday I guess.
ReplyDelete