Caught up in the “end of the year – holiday – not sure my gut can take any more” tangle?
Take a short break from it all and make yourself an easy fruit combo with seasonal fruits such as fuyu persimmons and pomegranates. This colorful dual is loaded with anti-oxidants and dietary fiber – see how easy it is to eat healthy?
A characteristic of Fuyu persimmons are their flat bottoms (pictured above). The fruit can be enjoyed crunchy or soft; crunchy is good in this combo. No Hachiya persimmons (you know, the heart-shaped pointy ended persimmons) in this mix – those are intended to be consumed only when soft and ready. Peel the persimmons if you prefer and don’t eat the persimmon seeds.
Pomegranates require a little more focus to extract the jewel-like seeds. An easy way to harvesting the seeds is to cut a pomegranate in half. Flip one half cut side up and make cut into the fruit at the 12, 3, 6, and 9 o’clock positions but don’t cut all the way through (looks like petals). Turn the cut half bottom-side up over a bowl, splay out the petals a little and repeatedly smack the bottom-side (which is now facing you) with the back of a wooden spoon. The loosened seeds will pop into the bowl below.
Combine the fruit and enjoy at room temperature as a side dish, snack or dessert; no dressing necessary. The softly sweet persimmon is balanced with the slight tart of the pom seeds. Such a simple, healthy, and delicious way to get you through autumn.