I picked a peck of “Sharon” persimmons from Frieda’s Produce – I’ve never had one of these curious fruits in my life! This particular “Sharon” type of persimmon is tomato-shaped with a smooth skin of pale orange to orange-red with a sweet, mild flavor and is nearly seedless. So, I put these pretty little thinks on the counter to ripen like a tomato, but no change . . . for weeks! So finally, I sliced into one and was very surprised to find out how sweet and ready to eat it as it was!
Health and Nutrition Benefits of Persimmons: This sweet and pulpy fruit is packed with a variety of health benefits. For example, the “divine fruit” provides nearly 80% of the daily value for vitamin C and is a good source of fiber. Persimmons are high in other vitamin and mineral content including vitamin A, vitamin E and vitamin B6 along with manganese, copper, potassium and phosphorous. Benefits from the range of these nutrients have been linked to reduction in certain types of cancer, improved eye health, lowered blood pressure, relief from digestive issues and more. A serving of persimmon (100 grams) has 70 calories and almost no fat.
Back to my persimmon windfall . . . I wasn’t really sure how to eat persimmons, outside of slices. Though about grilling some (and still may), but then decided to pair up with the best avocados from California – because everything is awesome with avocado! Am I right?! BTW, California avocados are in season right now and so much better than the ones exported from across the border year-round. 
Hope you enjoy my recipe for Persimmon Avocado Feta Salad with Chili-dusted Shrimp and Lime Vinaigrette –it tastes as yummy as it is colorful. Plus, it’s a light, healthy Paleo-friendly dish (omit the cheese if you must) providing lean protein from the shrimp, vitamin A and C from the persimmon, and heart-healthy fats thanks to creamy, dreamy avocado.
Have you ever tried a persimmon before?
How many avocados do you eat per week?
What are you doing to be active this week?
Please share any or all in the comments below! xoxo Jennifer
- 2/3 pound arge shrimp, peeled and deveined
- 1 tbsp ancho chile powder
- 1 tsp salt
- 2 tbsp olive oli
- 1 Sharon persimmons cut crosswise in ¼” slices
- 1 avocado, peeled and cut in slices
- 2 tbsp crumbled Feta cheese
- 1 tbsp chopped fresh cilantro
- 2 tbsp fresh lime juice
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/4 tsp ground cumin
- 2 tbsp extra-virgin olive oil
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Pat peeled and deveined shrimp dry with paper towels. Sprinkle with chile powder and salt, slightly rub in.
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Heat olive oil in medium skillet over medium-high heat. Add shrimp and cook for 5 to 6 minutes, stirring. Shrimp will be done when they have turned pink and are no longer translucent. Take care not to overcook. Transfer shrimp to plat to cool for 5 minutes.
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Meanwhile, slice persimmons and avocado and arrange on plate. Sprinkle with feta and cilantro and top with cooled shrimp.
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To make lime vinaigrette, add all ingredients for dressing into small jar and shake until emulsified.
