Triple Persimmon Nachos

standard October 24, 2014 Leave a response

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.


Triple Persimmon Nachos

Yield: Serves 4

Calories per serving: 390


    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
  • 2 persimmons
  • 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


  1. Make the salsa: Mix all ingredients together in a large bowl.
  2. Make guacamole: Mash avocados, then gently fold in 1/2 of the salsa. Add extra salt and lime if needed.
  3. 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.
  4. 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.
  5. Pile sweet potatoes on a plate. Top with persimmon mixture, shaved radish, and shredded lettuce.
  6. Serve with salsa and guacamole.


Per serving (with salsa + guac): 390 kcal, 80 g carbs,  6 g fat, 10 g protein, 404 mg sodium, 30 g sugars


Leave a response

  • Leave a Response

    Your email address will not be published. Required fields are marked *