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Tuesday, December 7, 2010

Persimmon and Watercress Salad

FOOD:
Fuyu Persimmon
photo:Wikimedia Commons
Persimmons became a favorite fruit a few Autumns ago. I would see them popping up in produce sections around September. Persimmons' bright orange color and oblong to elongated shape make them an attention grabber. Curious, I did a little research and found quite a few varieties. My persimmon of choice is the Fuyu because it is sweet and fleshy. Other persimmon are described as astringent which for me means a bit tart but still pretty tasty. Here's an easy, healthy salad that compliments just about everything. The Persimmon and Watercress salad is on time for a quick meal alongside a simple grain and lean protein (revisit Cooking Lounge Top 10 Easy Cooking Tips).
Persimmon, Watercress, Grape Tomato, Cucumber, Red Onion

photo: wbj HTC Hero
The photo shows you all you need to know. Make the combination of ingredients your own.  I tossed the salad with a rice wine vinegar, olive oil and lemon vinegarette. No grape tomato use cherry, plum or vine. Prefer scallion, shallots or chives, that works too.  Want more of a fruit salad switch up the cucumber for apple or pear. Infinite possibilities and lots of fun.
Enjoy!
Cooking Lounge

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