Wednesday, January 28, 2015

Persimmon Carpaccio with Greek Yogurt & Berries





One of the few winter fruits along with oranges and clementines, persimmons taste like sunshine. Referred to as 'fruit of the gods' by the ancient Greeks, persimmons are actually not a fruit, but a large, round succulent berry with a thin smooth reddish-orange outer skin that resembles a tomato in appearance. Inside the pulp is soft and creamy with a sweet honey-like flavour similar to mango. A low calorie fruit available October through February, persimmons are delicious and exotic with a wealth of health benefits packed inside them, including their ability to improve eye health, reduce signs of aging, improve digestion, boost the immune system, lower cholesterol, increase metabolism, strengthen bones, boost cognitive function, lower blood pressure, and take care of ones skin. Furthermore, they can help the body heal faster, aid in weight loss, reduce inflammation and increase blood circulation throughout the body — truly, a 'fruit of the Gods'. When ripe, they have a firm, crisp texture and can be eaten in slices, like this healthy and delicious Persimmon Carpaccio with Greek Yogurt & Berries. 




Persimmon Carpaccio with Greek Yogurt & Berries
Serves 2

1 Kaki persimmon, peeled and sliced
1 cup Greek yogurt
1 tsp vanilla extract
1/8 cup fresh blueberries
Pomegranate seeds, for garnish


Stir together the yogurt and vanilla in a small bowl and set aside. To assemble, arrange the persimmons slices on a serving plate or in bowl, top with the yogurt and garnish with fresh berries and pomegranate seeds.