Recipes of the Week: Persimmon Party

Wondering what to do with all those extra persimmons? Have you seen this elusive orange fruit in the grocery store or at the farmer's market and wondered how to employ it in your favorite dishes. According to Eating Well magazine, persimmons provide half the Vitamin C and one quarter the fiber we need daily. The "fuyu" persimmon is like an orange, squatty tomato and firm when ripe. These are great in place of apples or pears in your fave dishes. The "hachiya" persimmon is the acorn-shaped variety that becomes mushy to the touch when ripe and can be squeezed out to use in smoothies or for baked goods like cookies and breads. Here are some of our recipes using the persimmon. (Please share some of your creative uses for the persimmon!)

Baby Greens Salad with Fuyu Persimmons

1 package mixed baby greens or fresh organic greens of your choice
2 thinly sliced fuyu persimmons
1 thinly sliced small red onion
1 container 4 oz. feta cheese or goat cheese

1. Arrange salad in a bowl.
2. Make dressing. Easy Dressing: Add 3/4 salad oil to a small mason jar.
3. Mix in 1 T. apple juice, 1 t. lime juice and 1 t. mixed herbs (1/4 t. basil, 1/4 t. oregano, 1/4 t. rosemary, 1/4 t. mint)
4. Shake jar and pour over salad.

Baked Salmon with persimmon salsa

1 large-2 medium salmon fillets

sea salt & pepper to taste

1/2 teaspoon basil

1/2 teaspoon oregano

1/2 teaspoon coriander

1/2 teaspoon garlic powder

1/2 teaspoon lemon pepper


1 red onion

1 red or yellow pepper

1 orange

1 cup fuyu persimmon

1/2 cup finely chopped cilantro

1/2 jalapeno or pepper of your choice, depending on how much heat you want

1. Coat 1 large salmon fillet big enough for your family with olive oil. (We get it from Costco or Trader Joe's - You can substitute in the kind of fish of your choice. Mahi mahi is another one of our faves.)

2. Sprinkle with sea salt & pepper

3. Rub on mix of herbs, such as basil, oregano, coriander, garlic, lemon pepper and/or chili pepper.

4. Let salmon sit in a dish or on a platter and prepare the salsa in a small bowl.

5. Chop 1 red onion, 1 red or yellow pepper, 1 orange, 1 cup fuyu persimmon, 1/2 cup finely chopped cilantro and 1/2 jalapeno (or pepper of choice) finely minced. Make sure everything is in bite-sized pieces or smaller and stir together.

6. Add 1 tablespoon olive oil. (You can make this salsa ahead of time and reserve in ziplock bag)6. Grill the salmon approximately 10-15 minutes, depending on your grill and the size of your fillet. Watch for when the white fat juices start to ooze out the top and the salmon meat is flaky at the touch of a fork. Then it's done. You only need to grill on one side.

7. Top with persimmon salsa and serve with rice or potatoes or other favorite side.

Persimmon & Honey Cookies


1/2 cup butter, organic softened
3/4 cup honey
1 egg
2 1/4 cups whole wheat pastry flour (or other flour)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 cup persimmon pulp (2-3 soft & peeled)

1 cup raisins
1 cup walnuts, chopped
1 cup semi-sweet or carob-sweetened chocolate chips, optional

1. Cream together butter & honey.
2. Beat in egg.
3. Sift dry ingredients and add to butter mixture.
4. Stir in nuts, raisins and chocolate chips.
5. Lightly grease cookie sheet and drop tablespoons full onto sheet.
6. Bake at 350 degrees for about 20 minutes until golden brown on top.

1 comment:

The VM Family said...

A friend uses her food dehydrator to dry them in slices. They are YUM-my!

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