Seasonal fruit is such a delight, and we encourage all our loved ones (that means you!) to visit your local farmer's market and see what's in stock. Autumn is a lovely time of year for orange foods. That means pumpkins and other ornately-colored squash, as well as oranges (which, like apples, are harvested starting in September/October).
While we're all familiar with these delicious foods (even though most use pumpkin as an ornament or dessert, you should try eating it as a squash!) fewer are intimately acquainted with the delicious persimmon.
Persimmon season is short (late October through December), so get them while they last. Japanese persimmons are teardrop shaped and should be eaten when soft, while Fuyu persimmons, native to California, look like heirloom tomatoes and are best enjoyed crunchy. Persimmons are low calorie foods (under 50 calories per fruit) and a good source of vitamin C. But nutrition aside, they are delish!
Eat them as you would apples, either for a snack, or atop a lunch salad, as pictured here:
The above lunch includes:
13 oz kale (two heads)
3 plum tomatoes
1 green chili pepper (nearly 200% of the RDA for vitamin C, at under 18 calories, and what a kick!)
1/4 red onion
seasoned with: herb blend, sea salt, juice of one lemon
Nutrition: 475 calories; 17 g fiber, nearly 3 cups water, and 20% or more of 16 major nutrients, including 700% RDA of vitamin C and 325% RDA of vitamin A.
We added 6 dates, to up the calorie total to 800 since we went on a morning run; another option is to add a can of your favorite beans, or perhaps a little quinoa, to increase the amount of protein in the meal. But there is nothing like an all-raw lunch for a quick boost of pure energy.