Try these three easy ideas for using PersiMon® to make tasty toasted snacks. Delicious!
Each snack serves 2
PersiMon® on Toast with Banana and Strawberries:
Cut the leafy tops from the PersiMon® and slice one thinly. Chop the other into chunks and cook gently in a little simmering water with the vanilla and honey until soft. Puree with a stick blender, or in a mini blender. Cool a little. Toast the bread and spread with the warm PersiMon® puree. Top with the banana, sliced PersiMon® and strawberries. Serve, drizzled with extra honey.
Mashed Avocado on Sourdough, with PersiMon® and Feta
Cut the leafy top from the PersiMon® and slice thinly. Toast the sourdough and spread with the avocado. Top with the PersiMon® slices and crumble the feta cheese over them. Serve, sprinkled with black pepper and a few basil leaves.
Toasted Parma Ciabatta with PersiMon® and Pomegranate
Cut the leafy top from the PersiMon® and slice thinly. Toast the ciabatta and drizzle with olive oil. Top with Parma ham and PersiMon® slices. Serve, scattered with the pomegranate seeds.
Cook’s tip: Vary the types of bread as you wish – there are no rules!
Recipe photography and stylist by Donna Crous.