As someone who has struggled with her weight for her entire life, I am constantly looking for new ways to incorporate a healthy ingredient into my diet. One recent discovery was persimmons, the bright orange or red fruit that originated in Asia. To be honest, a Korean friend introduced me to them–but that doesn't mean that we Latinos don't have a few great persimmon recipes up our selves! In fact, I wanted to share 5 Latin persimmon recipes that will help you drop pounds.
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According to Fitsugar.com, persimmons are high in fiber (about six per fruit), which is a quarter of your recommended daily value and all of that helps to keep you full for longer. As an added bonus, the fiber that's found in persimmons (called pectic) is actually great at controlling your blood sugar and getting rid of food cravings. Plus, the fruit has stomach-soothing properties that helps you get (and keep!) a flat belly. And who doesn't want that? Seriously, you'll LOVE these delicious Latin recipes. Dig in!
Black Bean Salad with Fuyu Persimmon, Avocado, and Lime-Cumin Vinaigrette
Ingredients:
1 can black beans, rinsed well and drained in a colander
1 or 2 avocados, peeled and cut into 3/4 inch pieces
3 Fuyu persimmons, peeled and cut into 3/4 inch pieces
1/3 cup thinly sliced green onions
salt to taste, for seasoning avocados and finished salad
Get the full recipe directions from Kalyn's Kitchen.
Chilled Mango Persimmon Soup with Cilantro Oil
Ingredients:
1 bunch cilantro
1 cup extra virgin olive oil
1 mango peeled and cut up
1 persimmon peeled and cut up
1 large jalapeño pepper cut up (veins and seeds removed)
Juice of one lime
Salt and pepper to taste
Get the full recipe directions from The Vegan Version.
Fuyu Persimmon & Avocado Salad
__Ingredients:
__2 tablespoons fresh lemon juice
4 teaspoons water
1 1/2 tablespoons sweet white miso* (fermented soybean paste)
1/4 teaspoon black pepper
1/8 teaspoon salt
1/3 cup olive oil
3 firm-ripe California avocados (1 1/2 pound total)
1 pound firm-ripe Fuyu persimmons, peeled, halved lengthwise, seeded if necessary, and thinly sliced crosswise
2 bunches watercress (6 ounces total), coarse stems discarded
Get the full recipe directions from Epicurious.
Shrimp & Persimmon Salsa in Toasted Corn Tortilla Cups
__Ingredients:
__12 oz. peeled and cooked shrimp, roughly chopped
1 medium Fuyu persimmon, cut into 1/2-inch dice
2 tsp fresh lime juice
2 tbsp chopped cilantro, plus more for garnish
1/4 tsp red chile flakes (or more to taste)
Salt and pepper to taste
Get the full recipe directions from Cookin' Canuk.
Green Bean, Persimmon, and Hazelnut Salad
__Ingredients:
__1 pound green beans
1 Fuju persimmon, peeled and thinly sliced
1/2 cup hazelnuts, toasted and peeled
1 1/2 tablespoons red wine vinegar
3-4 tablespoons extra virgin olive oil
salt and freshly ground black pepper, to taste
Get the full recipe directions from The Latin Kitchen.
