The DeLish Bite

Lindsay Evans blogs about food, entertaining and her favourite recipes for Green Living.

Think that because fall is drawing near and winter is on the horizon, you will no longer have access to abundant and nutritious fruit? Think again. The persimmon is an exotic winter fruit, which will start appearing in supermarkets in October to late January. Persimmon fruit have long been known by the Greeks as ‘the fruit of the gods'. And for good reason. They are an amazing fruit that, once ripe, become tangy, sweet and aromatic. They're gorgeous sunshine orange flesh also becomes soft and velvety - almost like pudding. Many people actually describe the persimmon fruit as somewhat reminiscent of pumpkin or like a cross between mango and papaya. Persimmon are wonderful winter fruits as they are packed with vitamin A, vitamin C and potassium.

Persimmon and Mint Salad Ingredients

4 fuyu persimmons, peeled, seeded and cubed 1 cup (250 mL) pomegranate seeds 1 cup (250 mL) crumbled feta handful of fresh mint, julienned juice of half a lemon 1 tsp (5 mL) olive oil 1 tsp (5 mL) organic honey sea salt


In a small bowl, combine lemon juice, olive oil, honey and sea salt. Set aside. Place cubed persimmon, pomegranate seeds and feta in a medium bowl and toss to combine. Add mint. Drizzle with vinaigrette and toss gently. Serve immediately. Photo courtesy of: