Fuyu Persimmon Pomegranate Fruit Salad
This persimmon fruit salad is made with our apple-like fuyu variety. To the persimmons I added pomegranate seeds, diced Granny Smith apple, a little lemon juice, mint, and some honey.
This is one of the best fruit salads I’ve ever had, and one of the best things I’ve ever made! So simple too. The mint, lemon, and honey are the only dressing the fruit need.
- 3 fuyu persimmons, peeled, chopped (1/4 to 1/2 inch pieces), seeds (if any) discarded
- 3/4 cup pomegranate seeds
- 1 Granny Smith or Fuji apple, peeled, cored, chopped (1/4 to 1/2 inch pieces)
- 7-10 leaves fresh mint, thinly sliced crosswise (stack then, then roll them up like a cigar and take slices from the end)
- 2 teaspoons lemon juice
- 1 teaspoon honey
Gently toss all of the ingredients together. Keeps for at least a couple of days in the refrigerator, but best eaten same day it is made.
Fuyu Persimmon Salsa
Fuyu Persimmon Salsa marries the slight sweetness of firm fleshed Fuyu persimmons with the savory goodness of garlic, a little heat from a spot of ginger, and a pop of acid from Meyer lemon. While I would not turn down an opportunity to scoop this onto a crispy tortilla chip, this salsa is perhaps better paired with seared fish or roast chicken. Its bright fresh flavors are just the thing to erase the memory of one (or more) too many Christmas cookies.
1 pound Fuyu Persimmons, 3 medium, peeled, seeded, and diced small
1/4 cup minced onion
1 teaspoon minced garlic
1/2 teaspoon minced ginger
1 tablespoon minced cilantro
2 tablespoons lemon juice (I used Meyer lemon juice)
1/4 teaspoon salt
Mix all the ingredients in a medium-sized bowl. Taste and adjust the salt and lemon juice to taste. Cover and refrigerate for 30 minutes before serving to allow the flavors to meld.
This Persimmon Smoothie is a simple combination of persimmon, banana, almond-cashew milk, cinnamon and clove. The result? A dreamy winter fruit smoothie.
• 1 Banana, frozen
• 1 Fuyu persimmon
Baking & Spices
• 1/4 tsp Cinnamon, ground
• 1/16 tsp Cloves, ground
Nuts & Seeds
• 1 cup Almond breeze almondmilk cashewmilk, unsweetened
• 2 Ice cubes
Sauteed Green Beans with Persimmons
- 2 tablespoons olive oil
- 1 large shallot, minced
- 1 pound thin green beans or haricot verts, trimmed
- 5 fuyu persimmons, hulled, peeled (recommended), and sliced
- salt and pepper, to taste
Heat oil in a large skillet over medium-high heat. Add shallot and saute until fragrant, about 1 minute. Add green beans and toss until coated in oil. Cover and cook for about 3 to 5 minutes or until beans are bright green but just underdone, stirring occasionally.
Add persimmon slices and stir to combine. Continue to cook for 2 to 3 minutes or until beans are tender and persimmons are softened (time will vary depending on the size of your beans). Season to taste with salt and pepper. Serve warm.
Persimmon and Brie Crostini
These little toasts make a delectable Thanksgiving appetizer. Be sure to use Fuyu persimmons — they should be ripe but sliceable.
Makes 16 crostini
1/2 baguette, thinly sliced on a slight bias (16 slices)
8 ounces Brie or other triple-cream cheese, thinly sliced
2 Fuyu persimmons, peeled, halved and thinly sliced crosswise (16 slices)
2 teaspoons light-brown sugar
Freshly cracked pepper, for serving
• Step 1 Preheat oven to 375 degrees with racks in the top and middle position. Place slices of baguette on a rimmed baking sheet. Toast on the middle rack until dry and light golden, 10 minutes.
• Step 2 Preheat broiler. Top each piece of baguette with 1 slice of Brie, 1 slice of persimmon, and a sprinkle of sugar (about 1/8 teaspoon each). Broil on top rack until sugar melts and cheese begins to bubble and turn golden, 1-2 minutes. Serve with cracked pepper.
Having a stash of this make-ahead spiced fruit topping in the fridge is like money in the bank. Use it to gussy up your favorite ice cream.
1 cup dry white wine
1/2 cup sugar
1 star anise
1 cinnamon stick
4 Fuyu persimmons, peeled, cored, and each cut into 8 wedges
Ice cream, for serving
Bring wine, sugar, star anise, cinnamon, and a pinch of salt to a boil in a saucepan. Reduce heat; simmer until thickened, about 7 minutes. Add persimmons. Simmer, covered, until tender, about 20 minutes. Transfer fruits to a bowl using a slotted spoon. Cook syrup until reduced by half, about 5 minutes. Pour over persimmons. Let cool. Refrigerate until chilled (up to 2 days). Serve over ice cream.