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.