Persimmons Carpaccio
This persimmon carpaccio is bright, tangy, and slightly sweet. Perfect appetizer for holidays and Christmas.
Servings: 10
Calories: 149kcal
Ingredients
- 6 Persimmons Fuyu
- 1/4 cup Pomegranate seeds
- 1/4 cup Pistachios chopped
- 1/4 cup Goat feta
- 1 Jalapeno Small dice
- 3 tbsp Pomegranate molasses vinaigrette
- 1 tsp Red pepper flakes or less, also optional
Instructions
- Selecting the right persimmons. For this dish, opt for fuyu persimmons, which hold their shape when sliced. Most of the time, they are not ripe at the store, so make sure that you buy them a week before you are going to serve them and ripen them at home.Use a sharp knife to create thin slices of persimmon, showcasing their natural clover shape.Put them in a bowl and drizzle with pomegranate molasses vinaigrette. Make sure that you don't break them, so be very gentle.Arrange the slices on a serving plate. Sprinkle with sea salt and red pepper flakes.Small dice jalapeno and sprinkle it over the persimmons.Sprinkle pomegranate seeds over.Chop pistachios and sprinkle them over along with goat feta.Garnish with mint.
Nutrition
Calories: 149kcal | Carbohydrates: 35g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 357mg | Fiber: 1g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 69mg | Calcium: 31mg | Iron: 3mg