A Week of Persimmons

A week of persimmons isn’t like any other week.

It’s a special week.

Because persimmons are special, aren’t they?

They’re so pretty n’ orange.

They remind me of the Spring and with this 62 degree weather in Manhattan on Saturday, all I can think about is Spring.

But, we’ve got quite a ways to go until those birds start chirpin’ so I thought I’d bring a bit of Spring into your step this week.

I love Spring and I love persimmons. They’re a happy food for me; funny how just looking at one makes me smile.

Does that happen to you?

I think it’s because they’re orange.

But I dunno.

So, let’s talk about a week of persimmons. What are you doing this week without persimmons in your pantry?

May I humbly suggest these five fabulous persimmon dishes?I know this might sound crazy but I’ve created a whole week for you filled with these pretty orange persimmons. Probably because I love cooking with them. I really do.

In terms of fruits, I like persimmons loaded with a drizzle of balsamic and enough honey n’ fresh basil to give you a belly ache. But let’s not go there.

No one needs a belly ache on a Monday.

So, here are five fun dishes you can easily whip up this week to serve tonight thru Friday.  I assure you, by Friday you won’t be sick of these fun lil’ fruits.

Folks, these are some pretty darn good recipes. I don’t know about you, but I could use some more persimmons in my life.

They’re just so pretty. And chewy.

The fruity persimmons pair nicely with my combination of fresh herbs, natural sweeteners, grains and greens- it’s what makes their flavor really Pop.  They add that bit of unexpected sweetness that pairs perfectly with a salad, sammie or soup.

I’ve eaten so many of these persimmons testing these recipes out for y’all for five days straight, and I couldn’t have been happier.

Bon Appetit.

What are you waiting for? Get your persimmon on your plate, won’t cha?

Escarole Salad with Persimmons & Pistachios (1 cup pistachios, 2 sliced persimmons, 2 Tbsp. flax oil, 1 Tbsp. balsamic vinegar, 1 segmented grapefruit, 1 head escarole, leaves torn). Puree half the pistachios, oil and balsamic in a blender. Toss grapefruit segments with sliced persimmons, escerole and dressing; season. Top with remaining nuts.

Persimmon Garlic Oil (1/3 cup extra virgin olive oil, 2 finely chopped persimmons, 1 clove crushed garlic). In a small saucepan over low heat, cook oil, persimmons and garlic for 5 minutes.  Remove from heat add sea salt; set aside to cool. Discard garlic. Refrigerate for up to 4 days.

Persimmon Quinoa Soup (1 qt. vegetable broth, 2 cloves crushed garlic, 4 slices ginger, 1 lb. sliced bok choy, 1 cup sliced shitake mushrooms, 3 diced persimmons, 2 cups cooked quinoa, 2 sliced scallions).  In a medium pot over medium heat, combine all ingredients; simmer for 30 minutes.

Persimmon Sweet Potatoes (2 large cooked sweet potatoes, 2 diced persimmons, 1/4 tsp. sea salt, 2 tsp. balsamic vinegar, 1/4 cup fresh chopped basil, 1/4 cup dried cherries, 1/2 cup cashews, 1/3 cup So Delicious almond milk). Combine all ingredients in a large bowl; using an electric mixer beat until combined.

Persimmon Faux-Fiteroles (1 pt. So Delicious coconut milk ice cream, 6 slices cinnamon raisin gluten-free toast, 1 diced persimmon, 1/4 cup melted dark chocolate). Scoop 1/3 cup ice cream onto each piece of toast; top with chopped persimmons, gently press down with another piece of toast, slice ice cream sandwich in half. Drizzle with melted chocolate.

 

Tagged as: Escarole Salad with Persimons & Pistachios, Free Yoga, Persimon Faux-Fiteroles, Persimon Oil, Persimon Quinoa Soup, Persimon Sweet Potatoes, Persminons, Pure Yoga