Tomatoe. Tomato. Oh....Persimmon

Those cute little tomatoes in your basket this week...are really PERSIMMONS. I'm sure you've all figured that out by now, but just in case, that's what they are! A sweet little fruit that I think are almost too cute to eat. Here is a little bit of info about them. And just in case, here is probably more info than you ever wanted to know.

And now, here are some ideas of what to do with them. 

• Slice Fuyu and spread with lime juice, salt, and chili powder. Eat with a slice of cheese or spread with peanut butter.

• For an Autumn Salad, mix cubed Fuyu with grapes, pomegrante seeds, cubed apple, and pretty sliced green kiwi.

• Top hot or cold cereal with little pieces of bright orange Fuyu. (I'm trying this tomorrow!)

• Salsa is great when chopped Fuyu, onion, tomatillo, cilantro, and chili serrano are mixed together.(Trying this tomorrow too!)

• Smoothies can be blended using Fuyu, ice, lime juice, and milk. Sweeten if desired.

• Syrup for hotcakes is delightful when peeled and chopped or blended Fuyu is cooked with butter and sugar.(Might have to shoot for Saturday morning pancakes!)

• Dehydrate thin slices of Fuyu to enjoy as a snack or to add to trail mix.
  http://www.sdfarmbureau.org/fuyu/recipes.html
  

We enjoyed a delicious fruit salad with our dinner tonight and followed the following recipe: 

Persimmon Pomegranate Fruit Salad Recipe

Ingredients

• 3 fuyu persimmons peeled, chopped (1/4 to 1/2 inch pieces), seeds (if any) discarded
• 3/4 cup pomegranate seeds
• 1 Granny Smith or Fuji apple, peeled, cored, chopped (1/4 to 1/2 inch pieces)
• 7-10 leaves fresh mint, thinly sliced crosswise
• 2 teaspoons lemon juice
• 1 teaspoon honey
• I also added pears and grapes since we had them.

Method

Gently toss all of the ingredients together.

Let us know what your plans are for your cute little persimmons!

Mandarin Orange Green Leaf LETTUCE Salad

Today in the newspaper there was an article discussing the fact that as the majority of people plan their meals, it goes a little something like this...

1. Plan a main dish. Most often meat.
2. Incorporate a carbohydrate/starch; potatoes, bread, pasta etc.
3. And THEN as an afterthought realize, oh, maybe a veggie or fruit should be thrown in. How about a can of corn, green beans, you fill in the blank. 

I am guilty of this type of meal planning on many if not most occasions. 

This is just one more reason (of many) that we are thankful for Bountiful Basket. It is helping us focus more on our vegetable and fruit intake and making it a more central part of our meal planning.

Today we would like to show you one VERY SIMPLE, yet DELICIOUS salad recipe that might help you take your (almost) weekly head of lettuce and turn it from drab to fab. We hope this will help you enjoy getting your fruits and veggies instead of having them be an afterthought.

Mandarin Orange Salad

1 head green leaf lettuce

1 can mandarin oranges drained

red onion (optional)

sugared almonds*

dressing

Cut as much lettuce as your family will eat. Add mandarin oranges, red onion and sugared almonds.  Serve with dressing.

Dressing:

Our family always uses the original flavor Good Seasons Italian Dressing on this salad. You can make it one of three ways:

Option One:

Follow directions on packet.

Option Two:

Replace the vinegar with balsamic vinegar. Add one tablespoon real maple syrup.

Option Three:

Replace the water with fresh juice from one orange. 

Add a bit of orange zest.

Use oil as directed.

Use only half the Good Seasons packet.

DRESSING TIP: If you add 1/2 teaspoon of mayonnaise to your dressing, it will keep it from separating! 

*Sugared Almonds

Toss one cup of slivered almonds into a heavy pan. Add 1/2-3/4 cup sugar. Turn the heat to high. In about one minute the sugar will start to melt and you need to begin stirring them with a wooden spoon. Stir constantly. In about 4-5 minutes the sugar will turn golden brown and the almonds will be coated. Take the pan off the heat. Dump the almonds onto a piece of parchment paper to cool. Try not to eat them all before you add them to your salad!