Winter:Persimmon and Ginger

Oh persimmons….has enough exotic pull to bring anyone out of a winter funk.  This “sassy little fruit” is sugar sweet, slippery, and just plain fun! Try it on it’s own, in a salad or stewed with other wintry fruits to put over ice cream. Yum!

Menu:

Apple Cabbage Salad: pickled ginger, sesame oil, salt and pepper.

Cumulus Cloud: coconut rice, persimmon pulp, ginger, cinnamon

Ginger Spinach Salad: fresh persimmon, apple, walnuts.  Dressing: orange, ginger, olive oil

Teriyaki Edamame: steamed edamame with fresh ginger and teriyaki sauce

Persimmon Chimichurri: cilantro, mint, garlic, jalapeno, persimmon, ginger, olive oil, lime, salt and pepper. served with fresh bread

Shrimp and Fermented Black Bean Sauce: ginger, scallions

Fennel Spinach Salad: persimmon, macadamia nuts, red wine vinaigrette

Cheese Plate: served with chocolate covered walnuts, ginger crackers, raspberry jam

Tonic:

Ginger Tea: with agave nectar

Fernet-Branca Bitters

Mescal: from Oaxaca-thanks Isela, it was delicious!

Nutritional/Medicinal Benefits:

Persimmons are demulcent (soothes and protects internal tissue) and cholagogue (promotes bile flow).  They are high in vitamin B and beta-carotene.  High in antioxidants, it is especially good for treating/preventing colon cancer, jaundice, liver and gallbladder disorders.

Ginger is mostly known as a a treatment of nausea and motion sickness. It’s spicy flavor also increases circulation and helps to warm up the body during the cold months.