Persimmon salad

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.




– 3 ripe persimmons

– 1 lettuce

– 50 g cheese

– 2 oranges

– 1 / 2 grapefruit.

Olive oil


– Clean persimmons, using a damp cloth.

– Remove the cap and stalk. Cut the persimmons and remove the seeds. Cut persimmons into small pieces.

– Peel the oranges and cut the flesh into slices.

– Peel the grapefruit. Chop half grapefruit into thin slices.

– Wash and tear the lettuce.

– Put the lettuce on the bottom of a plate. Put on it the pieces of orange and grapefruit.

– Cut the cheese into pieces and distribute over salad.

– Season the salad with a drizzle of Olive oil.

Ways to serve:

Serve as a starter.

punto rojo More information on persimmon.

Written by Editorial Botanical-online team in charge of content writing

22 April, 2019

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