This already sounds all kinds of ridiculous, don’t think I’m not already on board with you. What started as an experiment in savory persimmon tid bits, ended up as a mad scientist slash are you kidding me jam session in the kitchen. Did I start out to make “persimmon sushi”? Heck no. Who do you think I am!? Wait, don’t anser that…

I’m in love (and easily amused), so I’m rolling with it. Everything doesn’t always go to plan when playing in the kitchen and sometimes these accidents are the most fun…and delicious.

What doesn’t taste good wrapped in prosciutto? Persimmons are no exception. Drizzled with some out of this world aged balsamic and garnished with  finely chopped basil, this is a treat is sweet, salty and ridiculously easy to throw together. Next time I will be substituting basil with arugula or wild rocket for  a lovely peppery bite. You could also deconstruct these ingredients for one killer salad.

Need to perk up your standard locks and pumpernickel toast? (Not a question I get to ask often) How about adding some spicy persimmon salsa? This chunky sauce is unbelievably versatile. I can see it knocking the socks off pork tacos, a grilled white fish or even with seared scallops. The flavor is bright, spicy and unexpected with the addition of mint…trust me, this might be your new secret weapon of choice. 

How do you eat your persimmons? My usual standby is a slow cooked pork stew. An absolute must, but I’m always looking for new ways to use these lovely tarts – please send along your favs and suggestions!

Recipe: Persimmon Salsa

  • 1/2 small sweet yellow onion, finely chopped
  • 1 TBS chopped mint
  • 1 tablespoon chopped cilantro
  • 1 small serrano pepper, finely chopped
  • 2 ripe Fuyu persimmons, peeled and chopped
  • 1/2 squeezed fresh lime juice
Add all chopped ingredients into a food processor and pulse 3 – 4 times for a smoother consistency.

Preparation time: 10 minute(s)

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