Persimmon and Fennel Salad
The easiest way to peel persimmons is to cut the fruit into wedges and remove the peel from each wedge with a paring knife. We prefer nonastringent Fuyu persimmons in this salad. Serve with roasted pork or chicken.
Recipe by Cooking Light December 2002
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Credit:
Becky Luigart-Stayner; Lydia DeGaris-Pursell
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Ingredients
Directions
Nutrition Facts
Per Serving:
103 calories; calories from fat 30%; fat 3.4g; saturated fat 1.3g; mono fat 1.6g; poly fat 0.2g; protein 2.6g; carbohydrates 17.5g; fiber 2.1g; cholesterol 3mg; iron 1.4mg; sodium 355mg; calcium 55mg.