Persimmon Whip Recipe
Freshly made persimmon whip.
Tis the season for persimmons, and anyone out there a little suspicious on how to incorporate them into your comfort zone, this recipe is sure to help. Hachiya persimmons, hailing from Asia but commonly found in the USA are chalk full of vitamin A, vitamin C, potassium and copper. You might be curious about that copper bit but the good news is copper is a great anti-inflammatory. Alzheimer's and dementia are associated with inflammation of the brain so any ingredients contributing to a reduction of inflammation is a good thing. The same goes for anyone trying to manage symptoms of arthritis. Seek-out foods with anti-inflammatory properties as a natural approach to assist relief. Every little bit helps, right?
Ingredients
- 1 ripe Hachiya persimmon
- the juice of 1 lemon
- 1 tsp of honey
- 2 tbsp of olive oil
Directions
- Cut the persimmon removing the stem and seeds
- Place in a blender along the other three ingredients
- Puree until smooth and well combined
- Taste and adjust slightly if necessary
Persimmon whip with plain Greek yogurt on 7 seed crackers.
The great thing about this recipe is its versatility. It makes a great spread for crackers or sandwiches and it can be thinned with more oil and converted into a salad dressing. There is a lot of potential with this whip and the season won' last long. Pick up some persimmons while you have the chance!