It is persimmon season – a joyous occasion! If you have ever had a perfectly ripe, jelly-like persimmon, I am sure you remember it well. It is such a quintessential fall fruit for me, full of the promise of the holiday season, yet filled with the flavor of the now bygone sunshine of summer months.
I love them! But besides enjoying them ripe and raw, what else could you do with persimmons?
I adore them in a salad, both with crisp greens and strong cheese or with other fruit. No set “rules” to follow there – just keep a nice balance of sweet and tart flavors, as well as crunchy and soft textures.
There is a recipe here, with a zesty pomegranate dressing on top!
You can also roast persimmons, if you did not know that. They take on some warm spice really well, and have the texture of a soft poached pear.
One of my other favorite ways to dress up persimmons is to dip them in chocolate – either freshly sliced or dehydrated.
Dark chocolate and some nuts and seeds (or even some good granola!) – so simple, but so, so good.
Hope this gave you some fresh ideas. Let me know how you are going to be enjoying persimmons – or if you even like them! – in the comments below.
I just got a bunch of new persimmons at Marche in Antibes!
One interesting variation are sundried persimmons on a rope – a Central Asian specialty. Soooo good!
Sounds great!
I’ve never had persimmons…perhaps because I’ve not seen them in our markets. I’m going to see if I can find some since they are in season now and your suggestions all sound so good.
Let me know how it goes, Karen, that would be exciting!