Canlı Şili Persimmon ve Ceviz Salpicón Salatası
(Vibrant Chilean Persimmon & Walnut Salpicón Salad)
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Mayıs 10, 2025
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Malzemeler
-
3 medium Olgun persimmon (Fuyu tipi)
(Firm, not overripe, peeled and chopped into cubes)
-
100 grams Ceviz
(Lightly toasted and roughly chopped)
-
1 medium Kırmızı biber
(Deseeded and finely diced)
-
15 grams Taze kişniş yaprakları
(Kabaca doğranmış)
-
30 ml Limon suyu
(Taze sıkılmış)
-
45 ml Sızma zeytinyağı
(High quality, for dressing)
-
0.5 medium Kırmızı soğan
(Finely diced and soaked in cold water for 5 minutes to mellowness)
-
1 tsp Deniz tuzu
(Tadı ayarlayın)
-
0.5 tsp Özütülmüş karabiber
(Freshly ground, adjust to taste)
-
10 grams Taze Nane Yaprakları
(İnce doğranmış)
(Firm, not overripe, peeled and chopped into cubes)
(Lightly toasted and roughly chopped)
(Deseeded and finely diced)
(Kabaca doğranmış)
(Taze sıkılmış)
(High quality, for dressing)
(Finely diced and soaked in cold water for 5 minutes to mellowness)
(Tadı ayarlayın)
(Freshly ground, adjust to taste)
(İnce doğranmış)
Besin Değerleri
- Porsiyon: 4
- Porsiyon Boyutu: 1 bowl (approx. 200g)
- Calories: 310 kcal
- Carbohydrates: 30 g
- Protein: 6 g
- Fat: 20 g
- Fiber: 5 g
- Sugar: 18 g
- Sodium: 150 mg
- Cholesterol: 0 mg
- Calcium: 60 mg
- Iron: 1.8 mg
Talimatlar
-
1 - Prepare fruits and nuts:
Peel and dice the ripe persimmons into bite-sized cubes. Lightly toast walnuts in a dry pan over medium heat for 3-4 minutes until fragrant, then roughly chop and let cool.
-
2 - Chop vegetables and herbs:
Dice red bell pepper and optionally the soaked red onion finely. Roughly chop fresh cilantro and mint leaves if using.
-
3 - Mix and dress salad:
In a large mixing bowl, combine persimmons, walnuts, bell pepper, onions, cilantro, and mint. Whisk together lime juice, olive oil, sea salt, and black pepper; pour over salad and gently toss to coat all ingredients evenly.
-
4 - Chill and Serve:
Let the salad chill in the refrigerator for 10–15 minutes to allow flavors to meld. Serve chilled as a refreshing side or light meal.
Peel and dice the ripe persimmons into bite-sized cubes. Lightly toast walnuts in a dry pan over medium heat for 3-4 minutes until fragrant, then roughly chop and let cool.
Dice red bell pepper and optionally the soaked red onion finely. Roughly chop fresh cilantro and mint leaves if using.
In a large mixing bowl, combine persimmons, walnuts, bell pepper, onions, cilantro, and mint. Whisk together lime juice, olive oil, sea salt, and black pepper; pour over salad and gently toss to coat all ingredients evenly.
Let the salad chill in the refrigerator for 10–15 minutes to allow flavors to meld. Serve chilled as a refreshing side or light meal.
Canlı Şili Persimmon ve Ceviz Salpicón Salatası :Hakkında Daha Fazlası
Overview
Chilean Persimmon and Walnut Salpicón is a vibrant, refreshing salad deeply rooted in Chilean culinary traditions, showcasing local fruit and nut pairings. The dish brings together the sweetness of Fuyu persimmons—known for their firm, crisp texture and honey-like flavor—with the rich crunch of toasted walnuts. This delightful salad balances sweet, citrusy, and nutty flavors enhanced by fresh herbs like cilantro and mint, which add herbal complexity typical of Latin American cuisine.
Tips & Notes
- Use firm, slightly unripe Fuyu persimmons to prevent mushiness and retain texture.
- Lightly toasting walnuts intensifies their flavor and adds a lovely aroma.
- Soaking diced red onions in cold water mellows pungency, which some palates may prefer.
- The lime juice-based dressing keeps the salad light and zesty without overpowering the natural sweetness of persimmons.
- Customize by adding optional fresh mint for a refreshing herbal note or additional chili flakes for heat.
Cultural Significance
Salpicón is traditionally a chopped salad or mixture popular in various Latin American countries, often featuring beef, seafood, or vegetables. This particular version offers a vegetarian and fruit-forward twist by incorporating Chilean ingredients, emphasizing healthy freshness and seasonal eating.
Unique Aspects
What sets this recipe apart is the unusual use of mildly sweet persimmons traditionally consumed fresh or in desserts, now reimagined in a savory salad context united with nuts and zesty lime dressing. It's a beautiful harmony of texture and flavor that reflects Chilean biodiversity and culinary creativity.
Blessed with natural polyphenols, antioxidants from persimmons, and nutritious fats from walnuts, this dish is not only delicious but also a wholesome choice good for heart health and digestion. It can be served as a light appetizer, accompaniment to grilled seafood or meats, or a standalone light meal during warm weather.
Overall, the Chilean Persimmon and Walnut Salpicón invites explorers of world flavors to experience a refreshing salad replete with cultural heritage and innovative pairing.
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