Recipe: Tuna, Persimmon and Beetroot Salad

Persimmons aren’t produce you can select on the basis of colour, they can range in shade from a pale orange to a deep-red orange, depending on the variety and the stage of the season.

The skin of persimmons is delicate and bruises easily so even though they are firm to the touch they need to be handled with care.
Most persimmons will have small blemishes on the surface but they won’t affect the crisp flesh inside.Select sweet persimmons with green, semi-pliable caps
Persimmons will ripen more rapidly when placed in a paper bag with a couple of bananas.
Persimmons will keep for up to 5 days out of the fridge.

So armed with these handy tips, head out and grab some persimmons for this divine looking salad.

Tuna, Persimmon & Beetroot Salad
Serves 4-5

425g tinned tuna in oil, drained, broken into bite sized chunks
3 sweet persimmons, peeled, each cut into 8 wedges, sliced 1cm pieces
3-4 small to medium beets, peeled*, coarsely grated
1 tin of chick peas, drained and rinsed
1/2 continental cucumber, quartered lengthways and sliced 5mm pieces
1 cup rocket or baby spinach leaves
1/4 cup sunflower seeds

4 Tbs white balsamic vinegar
4 Tbs olive oil
1/2 tsp ground cumin (optional)
1/2-1 tsp salt OR to taste
1/4 tsp caster sugar

Tuna persimmon and beetroot salad

*It’s a good idea to wear disposable gloves to handle the beets so your fingers don’t get stained.

Shake the dressing ingredients in a clean glass jar until combined.
Combine all salad ingredients in a large mixing bowl just before serving.
Add dressing and toss gently with clean hands.
Serve immediately.

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