I may be a fool or ignorant if I say I that Googled “how to eat Persimon.’ Yes, but I just did.
So what? But that’s how I wanted to make sure I won’t trash the part that should be eaten and eat what should be trashed. Since New Year’s Day, every time I see the Persimon fruit in our table, I’d always say, “how to eat Persimon,” and my kids would comment.. “Just bite it” sounding like, “hey mom, are you serious?” “Ma, please..” I know they are just making a funny comment but yeah seriously, I really don’t know.
In most fruits like apple, pears, chico and more, I always eat the skin because this part contains fiber, except of course the common sense of eating pineapple and coconuts.
Anyways, here are some informative facts about Persimon.
The persimmon originally came from Japan and China but it is now grown in Italy and other Mediterranean countries, the Middle East and the USA.
Persimmons are the edible fruit of a number of species of trees in the genus Diospyros. In color the ripe fruit of the cultivated strains range from light yellow-orange to dark red-orange depending on the species and variety. The ripe fruit has a high glucose content. The protein content is low, but it has a balanced protein profile. Persimmon fruits have been put to various medicinal and chemical uses.
Fact Sources: Wikipedia, WikiHow
My daughter prepares her own salad primarily using her instinct other than her source online without being conscious of the presentation and its taste.
Salad doesn’t require an specific ingredient. It depends on your own taste bud and how you want your salad is made. Here is our avocado salad which she prepared for side dish using only a few ingredients. We just put some olive oil and ground basil leaves for added flavor.
On a regular avocado salad, herbal leaves like basil, oregano, parsley and cilantro are included, plus Mozzarella cheese and sliced onion, garlic, and red wine .
I guess it works out for me and my daughter. She trimmed a bit and working out on some parts of her body that needs to be toned down.
Salad makes it more appealing with colorful ingredients like tomato cherries with green fruits and fresh leaves.
While my eyes feasted over different food like cold cuts, salmon, angus beef, salad and various dishes in a long buffet table at Chef Laudico’s Guevarra, I was more delighted when I found another section with Bagoong, eggplant and other green leafy vegetable. Though I have a lot other choices and I can quickly cook this at home, I added a portion in my plate as my side dish. I just couldn’t move on the long buffet missing this food in my meal.
Panaligan’s and Ernie’s Bagoong are among the special anchovies from Balayan. The town is known as manufacturer of famous Bagoong in Batangas.. Oh I love Anchovies and I am being redundant here. Okay! Again, Bagoong, Anchovies, whatever you may call it!
Bagoong, Fish Sauce or Salted Anchovies are made of fermented fish and salt. It may be stinky to other but not for me. The smell is heavenly. It serves as flavor enhancer in my food that gives a different appetizing aroma. It is perfect with sili and calamansi.
My children however find it stinky and would always say they lose appetite when they smell it. In my attempt to have them loved anchovy, I tried some recipes with this flavor but they didn’t like the taste. I guess their taste buds are just different from mine.
Aside from anchovies from Balayan what I always crave for is Guinamos. The last time I
had a bottle of Guinamos was like five years ago and I bought it at Market Market.
Some may find it weird but I completely agree that Guinamos is perfect with Saging na Saba.
Guinamos is Fish Bagoong in Southern Visayas.
photo credit: karlhans
Where can I buy Guinamos? Hoarding Guinamos is not a crime so I will buy a supply to last for a year or two just as long as it won’t reach the expiration date.