There are many fruits that we always find in the store, but one that we rarely think about is a Persimmon. Persimmons are beautiful orange fruits with a sweet, honey-like flavor. If you have had a bad experience with persimmons, now is the time to try them again! If consumed when they are not ripe, they can be quite bitter and unenjoyable. Persimmons are often made into jellies, drinks, pies, and curries!
- 168 grams of persimmons contain15% of the daily value of Vitamin A, 14% of the DV of Vitamin C, 21% of the DV of Copper and 26% of the DV of Manganese
- Persimmons have 6 grams of Fiber which make them weight loss friendly foods
- Persimmons are filled with antioxidant qualities. This helps or prevents cell damage
- Persimmons can also prevent heart disease and reduce inflammation
Recipes:
Fall Harvest Salad with Crispy Halloumi (kaleandcarmel.com)
- 1/2 large head Red Leaf or Butter Lettuce
- 1/2 cup thinly sliced Fennel Bulb
- 1/2 Apple, thinly sliced
- 1/2 Persimmon, thinly sliced
- 1/2 cup thin strips of Halloumi Cheese
For Fried Leek Vinaigrette
- 1/4 cup Olive Oil
- 1/2 cup thinly sliced Leek Green tops
- 1 tablespoon and 1 teaspoon White Balsamic or Red Wine or Champagne Vinegar
- 1/4 teaspoon Sea Salt
In a medium frying pan, heat ¼ cup olive oil over medium heat. After about a minute, test oil by flicking a drop of water in it. If it sizzles, add sliced leek greens and distribute in an even layer across pan. Let leeks fry until they begin to turn golden (1-3 minutes depending on oil temperature), then remove from heat and use a silicone spatula or wooden spoon to remove leeks; set aside in a bowl to cool.
Pour oil into a bigger bowl or small glass jar in which you can mix the salad dressing. Add vinegar and sea salt and whisk vigorously. Taste, and add more salt, if desired.
In same pan, evenly distribute strips of halloumi. Return to medium heat and grill until they begin to sizzle and bubble. About 30 seconds longer, and they’ll start to brown. You can flip if you want to brown both sides, or leave one side smooth and creamy, and the other crisp. Remove when they’ve reached desired level of crispness, about a minute longer. Remove from heat and transfer crispy cheese to a small bowl or plate.
Assemble salad by layering torn lettuce leaves, sliced fennel, apple, and persimmon, and topping with crispy halloumi. Drizzle with vinaigrette, and enjoy.
Persimmon Jam (sweetandsavorymeals.com)
- 6 Large Persimmons, peeled
- 1 cup Sugar
- 1 Lemon, juiced
- 2 tablespoons Water
- 1 tablespoon Cornstarch
Make sure you use ripe persimmons.
Clean persimmons, peel, if you spot any seeds, discard them. Puree the fruit using a food processor. You should have between 1 1/2-2 cups of puree.
Peel the persimmons, chop and place in a food processor. Pulse until you are left with a smooth puree.
Transfer persimmon puree into a medium saucepan over medium-high heat and add the sugar. Boil for 15 minutes on medium heat, stirring occasionally.
In a small bowl, mix water and corn starch until the cornstarch is dissolved. Add the mixture to the persimmon puree followed by the lemon juice and boil on low - medium heat for another 15 minutes, (stirring occasionally), or until slightly thickened.
If you want the jam thicker, add another round of cornstarch and water mix. Just don't add the cornstarch directly, it will create lumps if not dissolved with water first.
Let the jam cool down to room temperature.
Pour into sterilized jars and seal, store in the freezer.
Or pour into mason jars, that can be closed airtight and store in the refrigerator for immediate consumption for up to 7-10 days.
Persimmon Bread (proportionalplate.com)
- 1 1/4 cup All-Purpose Flour
- 1/2 teaspoon Kosher Salt
- 1 1/2 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Cloves
- 2 Eggs, room temperature
- 1/2 teaspoon Vanilla Extract
- 1/2 cup Unsalted butter, room temperature
- 3/4 cup Sugar
- 1 cup Persimmon Pulp
Preheat to 350F. Lightly grease your 9x5x3 loaf pan.
In a medium bowl sift the dry ingredients. Flour, salt, baking soda, cinnamon, nutmeg, and cloves.
In a large bowl, cream the butter and sugar.
In a small bowl, beat the eggs with the vanilla extract.
With a hand mixer or standing mixer slowly pour the egg mixture into the creamed butter and sugar. Mix well.
Add the persimmon. Remove from mixer.
With a spoon or rubber spatula, add the flour mixture to the wet ingredients ⅓ at a time. Mix with a rubber spatula until just incorporated.
Pour into loaf pan*. Cook 48-55 minutes until a toothpick inserted into the center comes out clean.
Cool completely. I let it cool overnight and have it for breakfast!
