Archive for October, 2013

Persimmon Recipe- Spinach salad with fuyu persimmons, jicama and avocado drizzled with miso dressing!

persimmon salad

Ingredients 4 tsp fresh lime juice 4 tsp water 1 1/2 tbsp white miso (fermented soybean paste) 1/4 tsp black pepper 1/8 tsp salt 1/3 cup plus 2 tbsp olive oil 6 oz. fresh spinach leaves 1 lb (about 1 1/2 large) Fuyu persimmons, peeled, halved lengthwise, seeded, and thinly sliced 1/4 medium-sized jicama, peeled […]






Food for Thought- Persimmons!

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The persimmon is an orange-colored fruit native to China. Several thousands of years ago, it was introduced in Japan and since then, the persimmon has become Japan’s national fruit and one of the traditional foods of the Japanese New Year. The persimmon fruits first arrived in California in the mid 1800s, making it one of the […]