Autumn fruits are finally out. Yay! Autumn is my favorite season in Korea. My family used to go to the mountains or national park to watch beautiful autumn colours of the trees in Korea. It is just stunning when blanketed with vivid golden and red autumnal leaves under the clear blue sky. And autumn fruits are so abundant that time of the year (September to November). I like all fruits, but persimmon is one of my favorites. A crunchy and crisp texture and a full of natural sweetness. Delicious! I like variations of it, too. Semi-dried ones and soft ones. It is a great match for both savoury and sweets. If you’ve never tried it before, well you should. You can mix it through salads, serve thin slices on a cheese platter, add into your stir-fry, make sweet crumbles or top on your breakfast cereal/porridge. It is so versatile. A sweet persimmon contains twice the dietary fibre of an apple and higher levels of many minerals and antioxidants. They are also a good source of vitamin A and C, potassium and beta carotene as well as some calcium, magnesium, phosphorus and iron. Now all you have to do is go down to the markets this weekend and get persimmon fruits 🙂
Ingredients
2 cup of lettuce, roughly chopped
1 persimmon, thinly sliced
1/2 cup of pomegranate seeds
1 bunch of asparagus
1 tbsp of sunflower seeds
For dressing
1 tbsp pomegranate juice or 1 tsp molasses
1 tsp balsamic vinegar
1 tsp maple syrup
1 tsp olive oil
a pinch of Himalayan salt
Add all the salad ingredients in a large bowl. Mix all dressing ingredients in a separate bowl or shake them in a jar with a lid. Pour the dressing over the salad and gently toss. Transfer to a serving plate and sprinkle sunflower seeds.
