Three-way PersiMon® on Toast

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:

  • 2 PersiMon®
  • Few drops of vanilla extract
  • 1tbsp clear honey, plus extra for drizzling
  • 2-4 slices wholemeal bread (depending on hunger!)
  • 1 small banana
  • 8-10 strawberries, halved

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

  • 1 PersiMon®
  • 2 slices sourdough
  • 1 large ripe avocado, halved, pitted and mashed
  • 80g feta cheese
  • Freshly ground black pepper
  • A few basil leaves

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

  • 1 PersiMon®
  • 4 slices ciabatta bread
  • Olive oil, for drizzling
  • 4 slices Parma ham
  • 2-3tbsp pomegranate seeds

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.

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