Kaki carpaccio with pomegranate shallots and walnus

by ebene3
Kaki Carpaccio Granatäpfel Frühlingszwiebeln Walnüsse

Wintertime is Kakitime and I am looking forward every year when the great orange fruit is available to buy again. It is incredibly healthy, has few calories and peps up every meal. Normally, I like to eat kakis in yoghurt, in cereal or pure … But kakis or Sharon fruits can score really good as a starter … try the following recipe!

Kaki carpaccio with pomegranate, shallots and walnuts … the plate is full of vitamins in the autumn, strengthens the immune system and, thanks to provitamin A, it helps to strengthen the nerves. I’m glad it’s Kaki time again!

Kaki carpaccio with pomegranate shallots and walnus

Kaki carpaccio with pomegranate shallots and walnus

Wintertime is Kakitime and I am looking forward every year when the great orange fruit is available to buy again. It is incredibly healthy, has few calories and peps up… Print This
Serves: 1 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 persimmon or Sharon fruit
  • 1 handful of pomegranate seeds
  • 1 shallot
  • 2 small walnuts
  • Juice of a 1/2 organic orange
  • olive oil
  • Balsamic Bianco
  • Himalayan salt
  • fresh black ground pepper

Instructions

Wash and slice a kaki into thin slices (we’ll eat the bowl!) And spread it on the plate like a carpaccio.

Remove the kernels from the pomegranate and cut the shallot into small pieces.

Chop the walnuts roughly and squeeze out the orange juice.

Spread the pomegranate seeds, shallots and walnuts on the persimmon carpaccio.

Sprinkle the carpaccio with the orange juice, olive oil and Balsamico Bianco.

Season the carpaccio copiously with pepper and Himalayan salt.

Kaki carpaccio with pomegranate shallots and walnus

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