MEXICAN PERSIMMON AND BROCCOLI SLAW

I’ve been broadening my horizons with persimmons lately, and this Mexican Persimmon and Broccoli slaw is off the chain. (does anyone even say that anymore)  Persimmons are delicious, but also odd. I think it’s safe to say that the majority of people do not know what the heck to do with a persimmon! I was totally that person a couple of years ago and was always intrigued at the store to get one, but just didn’t know what to do with them!

Fear not friends, I got your back and will show you how can incorporate persimmons into your meals! Persimmons add a nice crunch and a bit of sweetness to dishes and are wonderful on there own as well. We like to eat them just like an apple!

mexican persimmon broccoli slaw

A few days ago I did a poll over on my Instagram stories on if you wanted to see a savory persimmon recipe or a sweet recipe.  It was pretty much 50/50 so you guys are getting both. Obviously this one is the savory recipe, which you will love! It’s got a bit of a kick from the mango habanero sauce that gets mixed into everything, but the persimmon cuts the heat perfectly!

mexican persimmon broccoli slaw

 

I love that this is a nice little change from your “normal” or typical fall recipes.  The mango and habanero scream summer, but then you throw  persimmon into the mix and you have a nice fall recipe!

MEXICAN PERSIMMON AND BROCCOLI SLAW

Prep Time: 5 minutes

Cook Time: 5 minutes

Ingredients

  • 1 16 oz package of broccoli slaw
  • 1 fuyu persimmon, diced
  • 1/2 red onion, diced
  • 1 tsp sea salt
  • 1 avocado, diced
  • OPTIONAL: fresh cilantro
  • Mango Habanero Sauce:
  • 1 mango, diced
  • 1/2 c extra light olive oil
  • pinch of salt
  • 1/4 of a habanero, seeds removed
  • 1 tbs apple cider vinegar
  • 1-2 pitted dates

Instructions

  1. Take your broccoli slaw and throw it into a bowl.
  2. Dice up your avocado, red onion, and fuyu persimmon and add it to the bowl. Sprinkle salt and mix to combine then set the bowl aside.
  3. To make the mango habanero sauce, dice up mango and place pieces into a blender.
  4. Add the habanero, oil, apple cider vinegar, and dates to the blender then blend until smooth.
  5. Drizzle mango habanero sauce over the broccoli slaw. (remember a little goes a long way) and mix until well combined.
  6. Garnish with fresh cilantro
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Remember, as with all recipes taste it after you put it all together. You may want to add a bit more seasoning to it, maybe some more persimmon, or perhaps you love all things spicy and want to add more habanero! Everyone’s taste buds are different and it’s okay to add more or less to recipes to suit your mouth needs!!

mexican persimmon broccoli slaw

 

Are you guys persimmon lovers? Or do you pass them in the grocery store desperately wanting to buy them but not having a clue what to do with them?

mexican persimmon broccoli slaw

Whole30: yes

Paleo: yes

 

 

 

3 comments

  1. Marie says:

    There are two kinds of persimmons. Fuyus are squatty and have four lobes. Hachiyas are the smooth, shiny, acorn-shaped ones. Fuyus are my favorite fruit this time of year. They can be eaten while still firm and crunchy or later when they are softer. They aren’t very sweet, which is why I like them, but have a subtle deliciousness. Hachiyas are eaten when they are really soft and squishy and have a consistency like pudding.

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