Persimmons: A winter super food

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Fall persimmon salad

Makes 4 to 6 servings

Ingredients

• 1/2 cup fresh orange juice
• 1/2 tablespoon grated orange peel
• 1/2 cup extra virgin oil
• 1 tablespoon walnut oil
• 1 tablespoon apple cider vinegar
• Salt to taste
• Pinch of nutmeg
• 1/2 head escarole, rinsed well and chopped
• 1/2 head swiss chard, rinsed and chopped
• 1 bag baby spinach, rinsed
• 2 persimmons, peeled, halved, and thinly sliced
• 1/2 cup toasted walnut, chopped
• 1/2 cup crumbled blue cheese

Directions

1. Combine orange juice and peel in a small saucepot and bring to a simmer; cook until juice is reduced about 1/4 way. Strain juice into a bowl and stir in the olive oil, walnut oil, vinegar, salt, and nutmeg.
2. In a separate bowl combine escarole, swiss chard, and spinach then top with persimmons, walnuts, and blue cheese. Drizzle dressing overtop over salad and gently mix.

Flank Steak with persimmon salsa

Makes 4 servings

Ingredients

• 1 1/2 tablespoons thinly sliced shallots
• 1/2 tablespoon chopped fresh mint
• 1/2 tablespoon chopped fresh basil
• 1/2 tablespoon minced seeded serrano chile
• 2 ripe persimmons, peeled and coarsely chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated peeled fresh ginger
• Salt and pepper to taste
• 32 ounces flank steal

Directions

1. Combine shallots, mint, basil, chile, persimmons, lemon juice, ginger, and salt and pepper in a bowl. Let sit while cooking steak.
2. Season steak with salt and pepper on both sides.
3. Place steak on a grill pan and sear on both sides until cooked through, about 15 to 20 minutes. When steak is finished cooking, spoon salsa overtop.

Persimmon bunt cake

Makes 10 to 12 servings

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 cups granulated sugar
• 6 large persimmons, sliced in half
• 1 tablespoon fresh lemon juice
• 1 cup milk
• 2 eggs
• 2 tablespoons vanilla extract

Directions

1. Preheat oven to 350 degrees F and grease and flour a Bundt pan.
2. Combine flour, baking powder, baking soda, salt, and granulated sugar in a small bowl and set aside.
3. Scoop out the flesh from the skin and place into a blender with lemon juice. Blend until smooth.
4. Blend the persimmon puree with milk, eggs, and vanilla until smooth. Then gradually add the flour mixture and blend until smooth.
5. Pour the batter into pan and bake about 1 hour or until a toothpick comes out clean. Let cool before slicing.

More winter dessert ideas

• Thanksgiving Vegetarian Desserts
• Winter Fruit Salad
• Winter Dessert Recipes