Apparently, it’s persimmon season! I havn’t heard much about this vegetable/fruit until recently, which makes sense as they are only grown in a few different places in the world, and are all shipped to Canada. But I’m glad that they are shipped here, because it turns out they are pretty tasty, and will surely be permanently added to my rotation of veggies.
Kind of like a cross between a tomato and a plum, these guys are slightly sweet and have a subtle stone fruit like taste. I don’t know of many persimmon specific recipes, but they seem so versatile that they could probably be used anywhere a tomato or fruit would be.
Here’s another awesome thing about these imported persimmons: usually they are unsafe to eat when unripe, but you don’t have to worry about that as the ones we get here are ready to eat! Good, I hate waiting. Just make sure they are Persimon brand persimmons. Here’s a simple fruit salad recipe from their website:
1 Persimon®, topped and sliced thinly
1 cup blueberries
½ cup pomegranate seeds
1 tbsp lemon juice
2 tbsp fresh mint, roughly chopped
2 tbsp liquid honey
- Lay out persimmons on a plate, scatter the rest of the fruit on top.
- Drizzle with the honey and lemon juice
- Top with the chopped mint
- Serve it with some plain greek yogurt if that’s what you’re into!
I’m always down for trying things I’ve never had before, so naturally I needed some persimmon in my life. I actually came up with this recipe having never tried a persimmon before, so I’m really glad it worked out! (Just kidding though, I always knew it would be delicious.)
Savory Persimmon and Golden Beet Tart
2 Persimon® persimmons
2 golden beets
2 tsp chopped thyme
2 cloves of garlic, chopped
½ cup cubed pancetta
½ cup goat cheese
½ package of puff pastry
¼ cup balsamic vinegar
- First, deal with the beets. I just boil them for about an hour, and then peel the skin off with my hands after they have cooked. I then just cut them into half inch rounds.
- Next cook off the pancetta slightly. It will cook more in the oven, so maybe only go halfway to where you like your bacon-crispyness level, and let the oven do the rest.
- If you are fancy or not lazy you can totally make your own pie crust here, any type you like. However, I am not fancy and I am lazy, so I just used store bought frozen puff pastry. If using frozen it will have to defrost fully before rolling, so make sure to leave time for that, at least 2 hours. This tart is “rustic” so don’t be too fussy. Just roll it out to fit into whatever pie vessel you might have. I used a cast iron skillet for further rusticosity. Pull the dough up around the sides a little bit, and poke the bottom with a fork a few times.
- Slice your persimmons the same thickness as your beets and alternate beets and persimmons in your tart, top with salt, pepper, your chopped garlic, half the thyme, and then a little olive oil.
- Cook in a 350 degree oven for about 25 minutes, or until it’s almost cooked. While it’s cooking, put your balsamic vinegar in a small sauce pot, and cook on low heat until it’s reduced to a thick syrup. Remember that as it cools it will get thicker.
- Right before your tart is cooked, remove it from the oven and crumble on the goat cheese and the pancetta, then return it to the oven for about 10 more minutes.
- When you take it out, let it cool for a few before drizzling on your balsamic reduction and the rest of the thyme. If you’re feeling extra fancy throw some arugula or sprouts on there. Sprouts make everything look fancy.
- This recipe is flexitarian, meaning it can easily be made vegan or vegetarian. If not using meat, replace the pancetta with some roasted walnuts, and after that just leave out the cheese to make it vegan.
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