Persimmon خرمالو is one of my favourite Fall fruits. In Iran we have variety of Permissions with different local names. Some are squat with a flat base and round shape like tomato and some with four sides.
Persimmon is called ‘ Khormalu خرمالو’ in Farsi language. Khormalu with gorgeous deep orange colour and sweet honey-like flavour and soft texture is popular during Fall and Winter seasons in Iran. Unripe persimmon is not edible and can only be eaten when completely soft and fully ripe. The peel of persimmon is edible as well.
In states and Western countries persimmons are known with these names: Hachiya and Fuyu. They are sweet and edible.
Persimmon is a good source of vitamins A, B1, B2, E, C and full of minerals such as calcium, iron, phosphorus, …this beautiful, colourful fruit is low in calories but full of fibre. It is a powerful source of antioxidants,
In Iran, based on traditional medicine, persimmon fruit and seeds were used as Anti- Haemorrhoid, Anti-Haemorrhoid, healthy digestive system, goodbye to cold and flue, improves visions, keeps liver, kidneys and heart healthy.
You can make lovely and delicious salads, marmalade or juice with persimmons.
Especially in the Fall and Winter season, you can make refreshing salad with persimmons ,along with different fruits , nuts and veggies. You can add any greens and herbs, pickled onions, pickled cucumber, pomegranate, different kinds of cheese such as: Feta cheese. Goat cheese, mozzarella cheese and crunchy nuts too.
My persimmon salad is super duper easy to make. It is delicious, colourful winter salad, that brings Sunshine on your table. Even watching it, gives lots of energy.
Autumn Persimmon- Pomegranate Salad سالاد زمستانی خرمالو و انار
- 2 persimmon, washed and sliced
- 4 tbsp pomegranate seeds
- 1 bag
fresh greens such as: Spinach leaf, baby kale leaf, shredded beetroots, wild rocket
- Some walnuts or pecans
- 100 g
Feta cheese, cut into small cubes
- 2 tbsp Balsamic vinegar
- 2 tbsp olive oil
- Salt and peppr to taste
- In a small bowl, pour Balsamic vinegar, add olive oil, salt and pepper. Stir to mix.
- In a plate, arrange greens, add in walnuts, Feta cheese, pomegranate seeds, over the greens. Drizzle dressing, and voila our salad is ready.