Jan 6th 2016
Persimmons are a winter fruit staple. There are two types commercially available: hachiya and fuyu. Hachiyas look like a tomato and are ripe when they are soft. They should taste sweet with a jelly-like texture. These are often used in baking recipes and make for amazing jam. Fuyus, on the other hand, can be consumed hard and taste crisp like an apple.
Brought to you by What’s Gaby Cooking, this is the salad for all occasions, whether it be for breakfast, lunch, or dinner. It calls for Fuyu persimmons, pomegranates, lettuce, and ricotta cheese. She then tops it all off with a red wine vinaigrette.
Breakfast just got a whole lot more exciting! Here is an easy, nutrient-packed breakfast recipe with honey, goat cheese, and persimmon slices on whole grain toast by Prevention Magazine. This should keep you going strong until lunch time. Can you believe it takes less than 10 minutes to make this?
It’s banana bread but BETTER! We found this delicious recipe from Natasha’s Kitchen. It’s soft and moist and you can even dress it up with your favorite nuts and dried fruit.
Bye bye berries, hello persimmons. Just because it’s winter does not mean we have to stop making jam. Katalina from Peas & Peonies show us how we can make delicious persimmon jam in just 35 minutes! Now that’s an offer we cannot refuse.
Persimmons are great for smoothies because they’re loaded with nutrients and are naturally sweet. Not to mention, they’re perfect for all you on-the-go people! Rachel from Almonds & Avocados brings you this simple recipe that also incorporates cinnamon, ginger, and nutmeg. We’re drooling just thinking about it.