Say hello to the persimmon, a gorgeous fruit that arrives just in time for fall recipes. If you’ve never enjoyed a persimmon before or attempted any recipes highlighting it’s crisp flavor, now is the time to experiment! We’ve rounded up three great recipes that will make the persimmon the star of your table this week.
from Natasha’s Kitchen
What says “fall” better than a freshly baked, savory loaf of bread? This one is chock full of walnuts, raisins, and – you guessed it – persimmons!
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 1 Tbsp real vanilla extract
- 3 cups fuyu persimmon pureed (a little over 1 1/2 lbs)
- 10 Tbsp unsalted butter, melted
- 2 tsp baking soda, sifted to make there aren’t lumps
- 1/4 tsp (generous pinch) of salt
- 2 tsp cinnamon
- 3 cups all-purpose flour
- 1 1/2 cups walnut pieces, toasted
- 1 cup raisins
- Remove tops of persimmon with a butter knife. Cut into quarters and puree.
- In a large mixing bowl, whisk together 2 eggs, 1 cup sugar and 1 Tbsp vanilla. Mix in 3 cups persimmon puree and the melted butter.
- Add 2 tsp of sifted baking soda, 1/4 tsp salt and 2 tsp cinnamon and whisk to combine. Whisk in 3 cups flour until blended.
- Fold in 1 1/2 cups walnuts and 1 cup raisins until evenly dispersed and divide the batter between buttered loaf pans. Bake for 45 – 50 min or until a wooden toothpick inserted into the center comes out clean. Cool in pans 10 min then turn out onto wire rack to cool to room temp.
from Halfbaked Harvest
We promise there’s plenty of room on your Thanksgiving menu to fit this salad in! The colors are gorgeous, and you’re sure to impress guests (or yourself) with how divine it tastes.
- 1/2 cup raw walnuts
- 1/2 cup pepitas
- 2 tablespoon maple syrup
- flaky sea salt
- 3-4 cups baby kale and or arugula
- 3-4 fuyu persimmons cored + cut into wedges
- 2 clementines peeled
- 3/4 cups dried cranberries
- 8 ounces fresh burrata cheese torn
Combine the walnuts, pepitas and maple syrup in a medium size skillet. Place the skillet over medium heat and cook for 5-6 minutes or until the mixture becomes golden, toasted and caramelized. Remove the nuts and seeds from the skillet and transfer to a plate. Sprinkle with salt and let cool.
In a large bowl or on a large serving plate, combine the greens, persimmons, clementines and cranberries. Add the torn Burrata cheese and sprinkle on the walnuts and pepitas.
In a small bowl, whisk together the ingredients for the dressing. Taste and adjust salt + pepper to your liking. Drizzle the dressing over the salad or serve along side the salad. EAT!
from Salt & Lavender
This one will have you filling your glass to the brim! Plus, look at how good it looks in a punchbowl. Crème de cassis is a fruit liqueur made from black currants, but you can substitute any other fruit liqueur that you’d prefer.
- 2 persimmons
- 1/2 cup pomegranate arils
- 1/2 cup fresh cranberries
- 1/2 cup pomegranate juice
- 1/3 cup crème de cassis (or other fruit liqueur)
- 1 bottle moscato, chilled
- Soda water (optional)
- Slice the persimmon into thin circles, then cut the circles in half. De-seed a pomegranate to get your 1/2 cup of arils. Add the fruit, including the cranberries, to a punch bowl or pitcher.
- Add the pomegranate juice, crème de cassis, and moscato.
- Chill the sangria for at least a few hours (if not overnight) before serving (it will still taste good if you drink it right away). You may add a bit of soda water to each glass prior to serving if desired.