Tuesday, November 21, 2006

Posted by Meeta K. Wolff

Isn't this exciting? Yesterday a lunch box from San Francisco and today one coming to you from Germany! We really hope that our new ideas we plan to share with you will interest you and of course inform you.

In our household we've been busy preparing for all the upcoming festivities. In Germany we celebrated St. Martin's Day on November 11. The Feast of Saint Martin in Germany would probably best be described as Halloween and Thanksgiving rolled into one. Both Soeren and I spent a few days making our own lanterns to take to the procession with the KIGA (Kindergarten Group). It was a really great evening as we all met up at the KIGA and then went through the city and park with lanterns and singing songs.
Next up is Thanksgiving. Although it is not a a traditional feast here in Germany, we celebrate it as I grew up with this wonderful tradition of giving thanks. Giving this message to Soeren is very important to me, showing him that there are very many things one should be thankful to. If anyone is looking for decoration ideas for Thursday, I have put up a few ideas here.

The lunchbox idea today is an interesting and a quickie for those days when one has overslept. Since the days are shorter and the sun rises later than usual we've been doing quite a bit of that lately.

Using a quick ready made croissant dough, spread thickly with cream cheese and fresh herbs. Put into the oven for the time stated on the croissant packet. Take out and the aroma will wake even the sleepiest of kids. Perfect for a second breakfast at KIGA. For the afternoon I packed a sugar glazed donut and to balance it off some lovely raisins and fresh chunks of Persimmon.

The Fall brings with it several delicious types of fruit and one of them is the Persimmon. Also known as Kaki or Sharon, they come in two categories - the Hachiya Persimmon, which is large and round. The Fuyu is smaller, flatter and tomato shaped. Both taste very differently from each other. The Hachiya is soft, creamy and tangy sweet, in comparison, the Fuyu remains firm upon ripening and has no tangy aftertaste. They can be used for a variety of things like jellies, cakes, and spreads, but we've been eating these by the carload just the way they are.

Selecting and Storing
While selecting you should go for smooth, brightly colored and plump persimmons. They can be ripened at room temperature and then stored in the refrigerator for several days.

Health Facts
Persimmons contain twice as much fiber as apples and play an important role in keeping a healthy heart. Persimmons also contain antioxidants such as carotenoids and polyphenols which affects fat metabolism. In addition persimmons are good source of sodium, potassium, magnesium, manganese and iron. Therefore, for many reasons, adding this colourful fruit to your diet may be a good idea.

Here are a few great recipes from my blogger buddies:
Persimmon Madeleines.
Persimmon Salsa.
Dried Persimmon.

Next week I'll treat you to my succulent Persimmon Spice Cake.

In future you can expect from me on the Daily Tiffin the health benefits and interesting facts about the fruit and vegetables I pack in Soeren's lunchboxes, a quick recipe or reviews about current themes. Stay tuned!

This Post was written by Meeta from What's For Lunch, Honey?


It was a lovely cake, moist and fruity. It went so fast!
I'll be sharing the recipe with you next Tuesday.

Meeta K. Wolff said...
November 22, 2006 at 8:53:00 AM GMT+1  

I had Persimmon for the first time in my life yesterday. It was simply delicious. Dev and I managed to polish of 3 Sharon Fruit(as it is called in the UK) between the two of us.

Anupama said...
November 24, 2006 at 2:53:00 PM GMT+1  

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