Persimmon RedGrape Pear and Two bean salad – My Vegan Day 2

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My dad loves to send me a fruit basket with seasonal fruits every now and then. This time he sent me a dozen of Fuyu Persimmons among other fruits.  Persimmon are native to Japan and available this time of the year(mid fall to winter). This tomato look a like is firm,crispy and delicately sweet with one seed in the middle. Unlike it’s astringent counterpart Hachiya, Fuyu is very versatile and eaten before it is over ripe. But make sure you do not eat a green persimmon. It should be either deep yellow, orange or orange red.Fuyu can be used in cakes,puddings,pies,salads or as an ice cream topping. I wanted to make a cake or pudding but I remembered my ‘going vegan‘ week and settled for a salad. The cake can wait for next week 🙂

This is a completely vegan salad which I put together with a lebanese dressing and it was amazing. Every ingredient which goes in this salad is absolutely healthy and comes with its benefits. If you are planning to go for something healthy and delicious,this salad is a must try. Adding beans to the salad makes it healthier and filling. You can add or subtract the fruits according to your taste and availability. I would normally add fresh strawberries to this salad but they were not in the basket   😉    so I gave them a miss. Persimmon have some amazing health benefits which you can find here .

Day 2: Mission accomplished

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Persimmon Red Grape Pear and Two Bean salad


Ingredients:

  • 1 cup overnight soaked and boiled garbanzo beans
  • 1 cup overnight soaked and boiled red beans (kidney beans)
  • 1/2 cup sweet corn steamed or boiled
  • 1 cup red grapes seeded and halved
  • 1 cup chopped pears
  • 1 cup chopped fuyu persimmon
  • 1 cup chopped strawberry

Ingredients for dressing:

  • 1/3 cup extra virgin olive oil
  • juice of 1 medium lemon
  • salt and pepper to taste
  • zatar (optional)

Method:

Toss in all the ingredients of the salad in a big bowl.Whisk together the dressing ingredients. Drizzle the dressing on the salad and toss well. Keep in the fridge for half an hour so that the salad soaks in the flavours of the dressing.

Note: I like to keep the peels of the fruits on because it makes the salad crunchy. You can peel them if you like.

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49 thoughts on “Persimmon RedGrape Pear and Two bean salad – My Vegan Day 2

    1. Thank you so much. The salad is a mix of sweet, hot, sour,crunchy and that delicate flavor of olive oil. Good for lunch. Persimmon is crunchy and sweet. I don’t run a restaurant, but would love to have a dessert chain. It is still in my head though.

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  1. Lovely Ana, I love all those flavors going on, sweet, hot, crunchy, just the kind of salad I would go for. The persimmons are wonderful aren’t they? So what’s this vegan week that you’re on? It’s nice to set aside challenges like this, good for you.

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    1. Thanks Loretta. Actually last week I planned to go vegan because I was getting a feeling that me and my family were slowly turning carnivorous and forgetting that we belonged to an omnivorous family. So when realisation dawned, I decided to go vegan for a week or atleast a few days. It started well but you can’t keep a lion away from his meat for long 😀 It was good while it lasted but now we are all back to our roots haha 😀

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  2. The salad is wonderful, love persimmons but never thought to use in a salad. I need to get some persimmons and give this a try, It has everything I love and is creative and interesting which is a must for me when it comes to salads.

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    1. Thank you dear Judi ☺ The dressing is indeed light and guilt free. I don’t like to use cheese based dressings for salads because it takes the whole point of healthy eating away.

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  3. What an educational post — love learning things. I can’t imagine this mix of flavors — so I guess I’ll just have to get out my sense of adventure and try to make it! 😀 Your description makes it sound as tasty as it is beautiful. Hugs!

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      1. LOL. Great play on words! I would surely be challenged to find all the ingredients. I used to be a pretty good cook, but now I write in stead. So I enjoy promoting cooking bloggers, and learning from them, even when I don’t have the nerve to try the recipe myself. Hugs. 🙂

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  4. this looks wonderful! I’m always on the lookout for great things to do with persimmons because our little bit of land here is filled with persimmon trees. I’ll try this salad soon – we make juice from the really ripe fruit, it’s delicious with a drop or two of almond extract, or combined with mango or guava. But I tried to cook persimmon once and it turned to something very strange – like it has so much starch, it became solid in the pot! I threw it to the chickens, lol, they loved it! how do you use it in a cake??? ;^)

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    1. Thank you dear Aisha. Please do try the salad. Healthy and tasty. No extra calories. Aren’t you so lucky to have fresh persimmon at your disposal always. I think Hachiya persimmon works beautifully in a cake when you puree them and use it. A regular cake recipe can be used by using 2 cups of persimmon pulp,
      4 eggs
      1/2 cup butter
      1/2 -3/4 cups milk
      1 teaspoon vanilla
      1 and a half cups flour
      1/2 cup sugar
      1 tsp. baking powder
      1 tsp. baking soda
      1/4 teaspoon salt
      2 teaspoon ground cinnamon
      and baked at 400 F. We can also add chopped nuts like walnuts if desired.
      And wow! your chickens do have some acquired tastes lol!
      It is nice to have you around. Please do keep visiting.

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