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October Snack Platter - Figs and Persimmon

 

Dear friends,

I have decided to start writing a monthly post called ‘Seasonal Snacks’ about seasonal fruits and vegetables which we can all snack on easily throughout the month. I hope you’ll find it useful and it will help you know what to look out for when you’re shopping for food. My aim is to mostly keep it raw, easy to prepare (usually just wash and cut), and always seasonal. This is my first Seasonal Snacks post, ‘October – Figs and Persimmons’.

Making healthy eating easier!

Love,

Erum (Total Salads)

 

 

In the Northern Hemisphere, figs are in season from June to October while persimmons are in season from October to February. Because fig season comes to an end just as persimmon season begins, there is only a short period of time every year (roughly around October) when you can eat them together on the same platter. So grab the chance to feast on them together this month while you still can!

 

 

Share your thoughts: Do you prefer figs or persimmons? Or, like me, do you love them both equally?

 

 

SEASONAL SNACKS: OCTOBER – FIGS AND PERSIMMONS

 

Ingredients:

Ripe persimmons (as many as you can eat in one sitting)

Ripe figs (as many as you can eat in one sitting)

 

Directions:

  1. Wash and dry your figs and persimmons.
  2. Using a serrated bread knife (or other sharp knife), cut the fruit evenly in half or quarters.
  3. Place on a platter and serve immediately. Best served at room temperature.
  4. Any leftover cut fruit can be kept in the fridge and should be eaten within a day.

 

Share your thoughts: Do you prefer figs or persimmons? Or, like me, do you love them both equally?

 

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