Persimmons hit the produce section of grocery stores and join other fall fruits and vegetables at farmer’s markets during the October and November months. They are small orange fruits that have a mildly sweet and spicy taste. Always remember this: Fuyu persimmons are the sweetest and those are the ones you should opt for when buying persimmons.
Rich in vitamins A & C and compounds known as shibuol and betulinic acid, persimmons have been known to have anti-cancer properties. In fact, persimmons have been associated with combating breast cancer cells without harming normal breast cells. Is that a coincidence since persimmons arrive every October, which is National Breast Cancer Month? We think not! Persimmons are also rich in B-complex vitamins, which help to stabilize the metabolic system.
If you have been wondering how to use the persimmons you buy, we have the inspiration you need. Check out these recipes to get your fall flavors on!
- 2 persimmons, peeled and quartered
- 1 apple, cored
- 2 cups spinach
- 1 teaspoon freshly grated ginger
- 1/2 cup ice
- Place all of the ingredients in a blender and blend until you get a smooth consistency. If you want it thicker, use a little more ice.
Fall Harvest Salad:
- 4 cups arugula
- 1 small butternut squash, peeled and cubed
- 2 delicata squash, peeld and thinly sliced
- 2 persimmons, diced or cut into wedges
- ½ cup pomegranate seeds
- 2 gala apples, diced
- 1 shallot, diced
- 3 tablespoons balsamic vinegar
- 5 tablespoons extra virgin olive oil
- Preheat your oven to 400 degrees Fahrenheit and grease a baking sheet with 1 teaspoon of olive oil. Drizzle a little olive oil on the squash and season with a little sea salt and pepper. Scatter the squash across the baking sheet and roast for 20 minutes (or until tender).
- Remove the squash from the oven and let cool for 10 minutes. Combine the squash, arugula, persimmons, apples, and pomegranate seeds in a salad bowl.
- In a glass jar, add the shallot, balsamic vinegar, and olive oil and shake it up. Drizzle on the salad and enjoy.
Persimmon Ice Cream:
- 2 ripe Fuyu or Hachiya persimmons, frozen overnight
- ½ cup organic coconut milk
- Before you freeze your persimmons, make sure you peel them, cut them up, and remove the seeds if they have them. When you are ready to make the ice cream, blend the frozen persimmons with the coconut milk. Depending on how you like your ice cream, you can add half of a frozen or fresh banana to get your desired consistency.
Persimmon Fruit Leather:
- 1 ripe banana
- 2 Fuyu persimmons
- 1/3 cup raw sesame seeds
- 2 tablespoons flaxseeds
- ½ teaspoon sea salt
- In a blender, blend the bananas with the persimmons and sea salt. Once that is pureed, add the flaxseeds and blend a little longer. Spread this mixture onto dehydrator sheets so that it is only about ¼” thick. Place the sheets in a dehydrator at 110 degrees Fahrenheit and dehydrate for about 3-5 hours. Tear or roll these sheets into desired pieces and refrigerate in airtight containers.