Savory persimmon carpaccio

This low-histamine persimmon carpaccio is not only a visual treat on the table, it also delivers a truly delicious taste. Just give it a try!

This recipe is

• Suitable for a low-histamine diet
• gluten-free
• vegan
• lactose-free

Preparation time

10 minutes  

Ingredients for 2 servings

• 2 persimmons 
• 50 g vegan feta cheese (1) 

• ½ pomegranate 
• 25 g pine nuts (1) 
• 2 tbsp acerola juice 
• 2 sprigs of mint 
• HistaFood Organic Herb Salt 

preparation

• Wash the persimmon, peel it if desired, and cut it into very thin slices.  

• Arrange the persimmon slices on a plate  
• Distribute pomegranate seeds and some crumbled vegan feta cheese (1) on top.  
• Toast the pine nuts in a pan without oil and place them on the carpaccio.  
• Drizzle the whole thing with a little acerola juice.  
• Wash the mint, chop it finely and spread it over the carpaccio.  

• Season with HistaFood organic herb salt and serve.  

Our HistaFood tip

You can also serve the carpaccio as a dessert. To do this, spread some gluten-free oat cream cheese (1) in the center, which you have flavored with a little powdered sugar and acerola juice. Then you can sprinkle some finely chopped mint and pomegranate seeds or pumpkin seeds on top.

Prepared with

=== PRODUCT LIST PRODUCTS ===

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1.
Please always consider your individual tolerance.