This recipe might be a little persimmon overboard, but one look at my Farmhouse Delivery share this week and I immediately saw it. Persimmon salsa. Persimmon guacamole. Persimmon Tacos. Then I started scribbling it out, and realized nachos would be way better than tacos. (But feel free to put all the nacho filling into a tortilla if you’ve got a taco craving!)
Oh man, was I right. I’m really sad to be travelling this week and not at home eating this every night. Juicy fruit. Charred corn. Crunchy radish. Creamy guacamole. This is nacho perfection.
For the salsa:
2 persimmons, chopped small
2 jalapeno, seeded and diced
1/2 c tomatoes, diced
1/2 c yellow onion, diced
1 lime, juiced
1/4 tsp sea salt
1/4 c cilantro, chopped
For the guacamole:
1/2 c persimmon salsa
2 ripe avocados
For the nachos:
4 sweet potatoes
1 T coconut oil, divided
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp chili powder
2 ears of corn
1/2 tsp cumin
1 c adzuki beans
1/4 c radish, shaved
1 c butter lettuce, shredded
1 recipe persimmon salsa
1 recipe persimmon guacamole
Make the salsa: Mix all ingredients together in a large bowl.
Make guacamole: Mash avocados, then gently fold in 1/2 of the salsa. Add extra salt and lime if needed.
Nacho time: Slice sweet potatoes into 1/4 inch thick rounds and place evenly on a baking sheet. Brush with coconut oil, and sprinkle with salt, pepper, and chili powder. Bake at 350 degrees for 30-40 minutes or until just soft and browning.
Heat coconut oil in a skillet over medium high heat. Cut corn off cob. Dice persimmon into small cubes. Add to skillet and let sit until kernels start to char. Occasionally stir to prevent from sticking and burning. Reduce heat and add beans and cumin, stirring to combine and warm beans. Season with salt, if needed.
Pile sweet potatoes on a plate. Top with persimmon mixture, shaved radish, and shredded lettuce.
Serve with salsa and guacamole.
Copyright 2016 Neat & Nutritious.
Per serving (with salsa + guac): 390 kcal, 80 g carbs, 6 g fat, 10 g protein, 404 mg sodium, 30 g sugars
Persimmons are a fun little oriental fruit that until I first saw in a CSA delivery, had never seen or tried before. I’d barely even heard of them, so I did a lot of recipe research to figure out what on earth to do with them.
Last week I was really excited to see them again, knowing a lot more about them. I immediately saw a million ways to cook them up with the other goodies in my box. Stay tuned, because this week’s recipe is going to be a good one!
Persimmons have a high carbohydrate content from their natural sugars, like most fruits. One persimmon contains about 30 calories with 8 g carbohydrates. They are high in vitamins A and C, and also minerals including manganese, copper, and potassium.
Persimmons have a few significant health benefits, due to their nutrition makeup. They are high in fiber, which aids in promoting weight loss and improving digestion. Persimmons also have a high antioxidant content, which protect against free radicals that can lead to ageing and common illnesses.
Check out the versatility of this fall gem and try one of these recipes this week!
One of the things I love about joining a CSA is getting fruits and vegetables that I would never pick up at the store or farmer’s market. And it’s not because I don’t like certain produce; its more that there are so many seasonal foods I have just never tried. I have no idea what they taste like. I do not have a clue as to how to prepare them. So we stick to the same safe choices.
A few weeks ago, I found out I was getting persimmons in that week’s share. What does a persimmon even taste like? What do I do with it? I had no idea. And thanks to Google, I learned all about their history but still didn’t know what I was going to make with them.
When in doubt, put in a salad. That’s my go-to fail-safe easy way to use up produce. And the persimmon worked. But it was really sweet. So I left them on the counter for a while as I pondered what to do.
Suddenly, it was two weeks later and I was getting MORE persimmons in our next share. I now had so many I decided to see if I could make them into one of my favorite fall foods: fruit butter.
This recipe tastes like a cross between applesauce and pumpkin butter. Sweet from the fruit, spicy from the nutmeg and cinnamon. Slightly chunky, yet velvety. Perfect on oatmeal. Or tortilla “crepes.”
Spiced Persimmon Butter
Yields 1/2 pint.
- 6-8 medium ripe persimmons, peeled and diced (about 1 1/2 cups)
- 2-2 1/2 c water or apple juice
- 1 tsp agave nectar
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp allspice
- Place the persimmon pieces and water in a saucepan over medium heat. Once water comes to a boil, reduce heat and simmer about 20 minutes, until fruit is soft.
- Mash the persimmons with a fork. Alternatively add saucepan contents to a food processor and roughly blend. You want the pieces broken down, and if using fuyu persimmons, they may not get soft enough just from cooking.
- Add agave nectar, cinnamon, nutmeg, and allspice to persimmon mixture. Continue to simmer until mixture gets thick. You may need to add a little more water or juice if mixture is heating too fast or gets too dry. You want it thick, but creamy. This may take another 20-30 minutes.
- Once the mixture has reached the right consistency, let cool, and store in an airtight jar in the fridge.
I’m already thinking of all the tasty ways I can incorporate this persimmon butter into my fall favorites. Stirred into oatmeal, filling for pie pops. Or my new current favorite – tortilla crepes!
Simply spread 1 T almond butter on a whole wheat tortilla. Top with 1 T persimmon butter and 1/2 tsp chia seeds. To make it over the top, add a few chocolate chips. Heat for 30 seconds in the microwave, then fold tortilla in half, then half again. You’ve now got an easy breakfast, filling snack, or sweet dessert. Definitely addicting.