Easy Green Beans with Coconut and Persimmon Carpaccio

Complementary sides - easy green beans with persimmon carpaccio mjskitchen.com

[Jump to Green Beans recipe]

[Jump to Persimmon recipe]

After all of the massive amounts of food and sweets around the holidays and a week of business travel, I need to get back to my lighter and healthier way of eating.  Here’s a healthy light lunch that I threw together with some green beans and a persimmon that I had leftover in the fridge.  Both of these recipes – the easy green beans with coconut and the persimmon carpaccio reinforce the fact that keeping it simple can yield some of the tastiest results.

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Easy Green Beans with Coconut and Sesame Seeds Recipe
10 mins
15 mins
Total Time
25 mins

Green Beans are best when kept simple.  This little side is an excellent example.

"*" See Kitchen Notes for more information or links to special ingredients.

Course: Side Dish
Yields: 2 servings
Recipe Author: MJ of MJ's Kitchen
  • ½ pound young green beans
  • ¼ tsp. salt
  • water for blanching
  • 1 tsp. white sesame seeds
  • 1 tsp. black sesame seeds
  • 1 Tbsp. unsweetened coconut flakes
  • 1 ½ tsp. unrefined peanut oil
  • Salt and pepper to taste
  1. Blanch the beans to desired tenderness in salted boiling water about 6 minutes. Drain and rinse with cold water to stop the cooking process if you aren't going to use immediately.

  2. While the beans are cooking, toast the sesame seeds in a heavy skillet, shaking frequently for even browning. When the seeds start to turn add the coconut. Continue to cook until coconut just starts to turn brown. Remove from heat and transfer to a saucer to keep the coconut from overcooking.
  3. Add peanut oil to the skillet.  When hot, add the beans and reheat.

  4. Top with seeds and coconut, and salt and pepper to taste. Serve immediately.
Kitchen Notes

Serve as a side for a variety of dishes.  Obviously, I like them with the persimmon carpaccio, but they are also good with Soy-Ginger Chicken and Grilled Flank Steak.

Beans - Small, young green beans are my favorite for thsi dish, but more mature beans work just fine.  I usually buy enough green beans for 2 to 3 meals, blanch them all at one time, then use what I need.  Having cooked beans in the fridge allows me to prepare them 2 to 3 different ways during the week.

Unrefined Peanut Oil – There’s peanut oil and then there’s peanut oil.  My absolute favorite is Spectrum’s Unrefined Peanut Oil.  It has so much flavor that you really don’t need to use much.  I use it extensively for stir-fries, sautes, and Asian salad dressings.


If you like these easy green beans, then should love this other green beans recipe.

Green Beans and Potatoes with Deconstructed Pesto

Persimmon Carpaccio

Complementary sides - easy green beans with persimmon carpaccio mjskitchen.com


Print or Save Recipe
Persimmon Carpaccio Recipe
10 mins
Total Time
10 mins

I so loved the simplicity of thinly slicing a persimmon and topping with a little seasoning. So simple and tasty.

"*" See Kitchen Notes for more information or links to special ingredients.

Course: Side Dish
Yields: 2 servings
Recipe Author: MJ of MJ's Kitchen
  • 2 Fuyu persimmons peeled and sliced thin
  • 1 clementine orange or other orange citrus
  • A few really thin slices of sweet onion
  • Poppy seeds
  • Sea salt
  1. Place the slices of persimmon on a plate.
  2. Squeeze the juice from ½ of a clementine orange over the slices of persimmon.
  3. Place the onion slices on the permission.
  4. Sprinkle with poppy seeds and a little sea salt.  Serve.
Kitchen Notes

The Fuyu persimmons I used for the carpaccio were actually quite firm, but very sweet.  The firmness made them easy to cut.  Once a persimmon softens, I usually just peel it and eat it like a peach.




Other persimmon recipes you will enjoy:

Persimmon Carpaccio with a Wasabi Dressing from The Culinary Tribune

Persimmon Cranberry Parfait

Cara Cara Orange and Persimmon Salad

Winter Fruit Salad


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38 Responses to “Easy Green Beans with Coconut and Persimmon Carpaccio”

  1. Carole March 28, 2013 at 1:36 pm #

    MJ, lovely colour combo in this dish. I don’t think I’ve ever used persimmons. Thanks for linking up. Cheers

  2. Debbie @ Easy Natural Food August 2, 2012 at 11:34 am #

    Wonderful idea! I really love persimmon, and we get a ton of them growing around here. Pinned so that I can make it come persimmon season!

  3. sally January 17, 2012 at 10:15 am #

    Beautiful dish! I’ll have to look for some persimmons at the market.

  4. vianney January 14, 2012 at 11:35 am #

    I have three persimmons sitting on my table and would love to try this persimmon carpaccio! yum!

  5. Magic of Spice January 14, 2012 at 10:46 am #

    They both look fantastic! I keep meaning to pick up some persimmons, now I will 🙂 Love carpaccio style fruits and veggies, did some mushrooms up the other day 🙂

  6. Bonnie January 12, 2012 at 11:18 pm #

    I love persimmons but there are not very many recipes for them other than just to eat them out of hand.

    This looks wonderful and your photography is just stunning. Thanks for visiting my blog.

  7. Nami | Just One Cookbook January 12, 2012 at 12:40 pm #

    My mom always says persimmons have great carotene and I should be eating this. As a kid I hated it… taste was for an adult (I thought so) and the texture didn’t seem like “fruit”. Now I wish I take that back and enjoy as much as I could. I love persimmons. However, I’ve never eaten them like this. So interesting! I need to try it. I don’t have them at home right now, but can’t wait to eat it. I’m on healthy diet side, so this works perfect for my plan!

  8. Food Jaunts January 12, 2012 at 10:38 am #

    I’ve never had a persimmon before but I’ll definitely have to give one a shot. So creative of you to throw together coconut and green beans, I never would have thought!

  9. Steve @ the black peppercorn January 12, 2012 at 9:33 am #

    i had never had persimmons before a few weeks ago. Now I love them. This looks great!!

  10. Tina (PinayInTexas) January 12, 2012 at 9:04 am #

    That looks very appetizing, MJ! We’re not so into persimmons here, but we love green beans, and I just love how you used sesame seeds and coconut flakes to make it more fun to eat! 🙂

  11. Little Mommy January 11, 2012 at 8:20 pm #

    Your pictures are gorgeous! Love!

  12. anh@anhsfoodblog.com January 11, 2012 at 5:31 pm #

    a nice way to prepare persimmons!

  13. Cucina49 January 10, 2012 at 4:43 pm #

    Wow, that’s a gorgeous, simple dinner. I’m not sure I’ve ever seen persimmons look quite that pretty, and the colors–fabulous!

  14. kitchenriffs January 10, 2012 at 12:03 pm #

    I never know what to do with persimmons. But your persimmon carpaccio is brilliant. Thanks for this.

  15. Jessica @ Cajunlicious January 10, 2012 at 10:39 am #

    Beautiful, Simple, & Delicious!

  16. Katherine Martinelli January 10, 2012 at 7:22 am #

    I just love this!! Bookmarking for both recipes 🙂 It’s the end of persimmon season here so I need to enjoy them before they’re gone!

  17. Sissi January 10, 2012 at 2:49 am #

    What a wonderful and original combination! I love the idea of having persimmon the savoury way.

  18. easyfoodsmith January 10, 2012 at 1:14 am #

    Lovely presentation and what a lovely pairing of food!

  19. Treat and Trick January 9, 2012 at 11:54 pm #

    Fantastic clicks, you’d combined those fruit and nuts into healthier and delicious meal!

  20. Tes January 9, 2012 at 10:47 pm #

    Oh I miss the flavour of persimmon… it’s so difficult to find around here…

  21. Ann January 9, 2012 at 8:59 pm #

    MJ – this is absolutely stunning! Not only are the colors gorgeous, I LOVE that you paired the persimmons with just a hint of onion….BRAVO!

  22. Baker Street January 9, 2012 at 7:48 pm #

    Gorgeous, gorgeous clicks MJ! Your recipe sounds delicious too!

  23. Tina@flourtrader January 9, 2012 at 10:03 am #

    I have never had persimmons and have been wondering what the texture is of the inside. Now I know thanks to your blog post. This does look like a good recipe to start with since I have never eaten nor prepared them. Your green beans I would be glad to eat anytime-yum!

    • mj January 10, 2012 at 7:46 am #

      Tina, you need to try persimmons. You’d love them! Also, being the wonderful baker that you are, you’d be interested to know that persimmons make a fantastic sweet bread! 🙂

  24. Giulietta | Alterkitchen January 9, 2012 at 2:29 am #

    You made two very interesting dishes, MJ!
    I don’t like persimmons so much, but this carpaccio version is intriguing!
    As for the green beans, I simply love them!! 🙂

  25. Sanjeeta kk January 9, 2012 at 12:55 am #

    Oh…this is totally my kind of food..simple, fresh and healthy..and yes easy peasy to cook!

  26. Biren @ Roti n Rice January 8, 2012 at 9:56 pm #

    I love persimmons and green beans and can eat this light lunch any day! Certainly a great start to the new year! 🙂

  27. Joanne January 8, 2012 at 9:34 pm #

    Persimmon carpacio? That is so cool. Persimmons are in my top 3 favorite fruits. It’s a shame I can never seem to find them. I miss them so much!

  28. Valerie @ From Valerie's Kitchen January 8, 2012 at 8:22 pm #

    Yum! So light, refreshing, and beauteeful!

  29. bhavani/ameanderingmango January 8, 2012 at 7:49 pm #

    What an interesting combination of flavours – looks light, fresh and delicious! Perfect for a healthy start to the new year. Thanks for sharing!

  30. Suzi January 8, 2012 at 5:22 pm #

    HI Mj this is beautiful. I like the addition of the coconut flakes and poppy seeds and that the serving is for two. I still haven’t eaten a persimmon yet but I am going to look for them this week at the market. BTW, I added the pecans right into the soup.

    • mj January 10, 2012 at 7:43 am #

      Suzi, once you taste a persimmon you’ll want to be eating them all of the time! Thanks for answering my question about your lovely soup (http://www.cookingsgood.com/?p=1751).

  31. Charles January 8, 2012 at 4:50 pm #

    Hi MJ – I love the look of this dish – colourful, fresh, beautiful, and no doubt delicious. A perfect light meal (could do with a few of those myself at the moment!). I love what you did with the persimmon especially – I always think it’s one of the most beautiful fruits once it’s sliced horizontally like that… The little lines coming out from the centre… beautiful! 🙂

  32. Ramona January 8, 2012 at 4:16 pm #

    I totally agree.. sometimes simple is the way to go. 🙂 I have never tried persimmons so here is another fruit I need to put on my list of must tries. I love the green beans with the sesame seeds. Beautifully presented and plated as always! 🙂 Have a great week. ~ Ramona

  33. Kelly @ Inspired Edibles January 8, 2012 at 12:15 pm #

    What a beautiful dish MJ! Persimmon is full of flavour and I love how you highlight the beans and fruit with the nuts, seeds and slivered onion…. I completely agree that wonderful things are born from simplicity.


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