I’m in technical rehearsals for a show right now. If you are a theater person, you know what that entails. If not, that means that I work 12+ hours a day 6 days a week for several weeks. Needless to say, it’s challenging.
One struggle is finding a way to schedule in time to make food. Eating out during tech often seems like a good time-saving idea, but usually results in too much starchy, greasy, sugary food leading to blood sugar crashes and lethargy at a time when you’re under additional stress. I try really hard to pack enough food to last throughout the day along with healthy snacks to tide me over if needed.
Sometimes it doesn’t work out that way. Sometimes I get home at midnight and still need something to eat before bed. What’s quick, easy, and light — but doesn’t require cooking after a long day?
Enter the persimmon. It’s a winter fruit, light and refreshing, but not so cooling as to be unpleasant on a gray day. Adding a sprinkle of chili powder for heat and a squeeze of fresh lime juice for pop makes this a great lunch, snack, or starter.
The same preparation is a great way to enjoy mango, but tropical fruit doesn’t always appeal in the dead of winter. It’s like the winter equivalent of a caprese salad without a mealy winter tomato in sight!
It’s so quick and simple it barely needs a recipe. If you don’t want to slice the persimmons, just cut them into wedges or dice them and toss them in a bowl. The shape isn’t important, just cut it up and enjoy.
What’s your work schedule like? How does that affect your eating patterns?
Persimmons with Chili and Lime
Serves 2 as a snack or a starter salad
- 2 Fuyu persimmons
- 1/2 teaspoon red chili powder
- lime wedges
- Cut persimmons into slices “along the equator” or into wedges. Arrange on a plate.
- Sprinkle persimmons with chili powder.
- Squeeze lime juice over persimmons or simply serve with lime wedges and dress to taste at the table.