Recipes
Cranberry Persimmon Relish
Makes about 2 cups
Cranberries and fuyu persimmons make a colorful autumn relish
in which the sweetness of the persimmons is a perfect foil for the
tart cranberries. Fuyu persimmons, which are eaten while still crisp,
are sold in many supermarkets and natural food stores.
- 2 fuyu persimmons
- 1 cup cranberries, fresh or frozen
- 2 tablespoons orange juice concentrate
- 1 tablespoon sugar or other sweetener
- ½ teaspoon ginger
Remove stems, then coarsely chop persimmons in a food processor.
Add cranberries, orange juice concentrate, sugar and ginger. Process
using quick pulses until coarsely and uniformly chopped. Let stand
20 minutes before serving.
Per ½-cup serving: 97 calories; 1 g protein; 25 g carbohydrate;
0.2 g fat; 4 g fiber; 1 mg sodium; calories from protein: 3%; calories
from carbohydrates: 95%; calories from fats: 2%
Recipe from Healthy
Eating for Life for Cancer by Vesanto Melina, M.S., R.D.
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