Fall Persimmon Salad
Ripe fuyu persimmons have a crisp, apple-esque texture, making them perfect additions to fall salads! We’d recommend serving alongside cold-weather greens like arugula and kale, then topping with pomegranate seeds or nuts for an added texture. In terms of dressing, a simple balsamic vinaigrette is a great option.
An American classic, persimmon pudding is a great way to use traditional fall flavors and turn them into something greater. The intense sweetness and soft texture of hachiya persimmons are perfect for baking, but it’s integral that you allow your persimmon to fully ripen before cooking. If not, your dessert can have an unpleasant bitterness.
- Pro Tip: Before baking, add generous amounts of cinnamon, nutmeg, and vanilla into your batter to hit the “fall” flavors home. Ground clove and allspice work well too!
Oftentimes, sophistication lies in simplicity. There are few dishes that support this mantra more than frozen persimmons. By freezing the hachiya variety, the already gooey persimmon gains an almost sorbet-like texture. To prepare, slice off the top of the fruit after freezing and scoop out the pulp or serve whole.
Persimmon Grilled Cheese
Grilled cheese never goes out of style, but that doesn’t mean you can’t give it a new fall wardrobe. Persimmons hold up surprisingly well when cooked, and easily fit in with light, creamy cheeses like mozzarella and brie. For best results, slice your persimmons as thinly as possible and set them in a single layer on your bread before grilling.
Who says that you that you can only serve stuffing on Thanksgiving? The subtle richness of ripe persimmons is a great complimentary flavor into a traditional savory stuffing. Additionally, the bread helps soak up the intense sweetness of persimmons, leaving you with a finished product that has just a hint of sweetness.
- Pro Tip: Vegan kitchens, never fear! You can easily alter this dish to make vegan friendly; simply use vegetable stock and margarine instead of chicken stock and butter!