Magazine article Sunset

Persimmon Power

Magazine article Sunset

Persimmon Power

Article excerpt

PEAK SEASON

Let one of fall's most versatile ingredients-sweet, slighttly spicy Fuyus-transform your cooking.

SKEWERED PERSIMMON and HERB BITES

MAKES 20 / 35 MINUTES

A quick marinade and a few herbs turn persimmons into a surprising, addictive appetizer. You'll need 3 1/2-in. bamboo skewers; if you can't find them in this size, cut up bigger ones.

3 tbsp. Thai or Vietnamese fish sauce*

2 tsp. sugar

1 1/2 tbsp. each unseasoned rice vinegar* and lime juice

1/4 to 1/2 tsp. red chile flakes

1 garlic clove, minced

2 firm-ripe medium Fuyu persimmons, each cored and cut into 10 wedges

1 green onion, ends trimmed

20 each medium fresh basil leaves, large mint leaves, and large cilantro leaves

1. Combine fish sauce, sugar, vinegar, lime juice, chile flakes, and garlic in a small bowl. Add persimmons and let sit IS minutes, stirring occasionally. Discard marinade.

2. Split onion lengthwise. Cut into 2-in. lengths, then separate layers. For each skewer, spear a basil leaf followed by a persimmon wedge, onion piece, mint leaf, and cilantro leaf.

*Find in the Asian-foods aisle.

MAKE AHEAD Up to 2 hours, chilled airtight.

PER 3 SKEWERS 16 Cal, 1% (0.6 Cal.) from fat; 0.4 g protein; 0.1 g fat (0 g sat.); 3.8 g carbo (0.2 g fiber); 314 mg sodium; 0 mg chol. GF/LC/LS

Recipes by ELAINE JOHNSON

FALL GREENS PERSIMMON SALAD

SERVES 4 / 20 MINUTES

Persimmons' sweetness rounds out this salad of slightly bitter greens and salty blue cheese. Feel free to replace the Meyer lemon in the dressing with regular lemon-just use a touch more honey.

3 tbsp. extra-virgin olive oil

2 tbsp. finely diced seeded Meyer lemon (with peel)

1 tbsp. honey

2 tsp. Meyer lemon juice

1/4 tsp. each kosher salt and pepper

1 1/2 cups thinly sliced radicchio

1 bunch (6 oz.) arugula, stem ends trimmed, or 2 qts. loosely packed baby arugula

2 firm-ripe to soft-ripe Fuyu persimmons, cored and sliced into half-rounds

2 ox. Stilton or other blue cheese, cut into small slices (1/2 cup)

Whisk oil, diced lemon, honey, lemon juice, salt, and pepper in a large bowl. Add remaining ingredients except cheese and toss gently to coat. Divide among plates and set cheese on top.

PER SERVING 232 Cal., 56% (131 Cal.) from fat; 4.9 g protein; 15 gfat(4.1 g iat.); 249 carbo (4.1 gfiber); 306mg sodium; 13mg chol. GF/LC/LS/V

SPICED PERSIMMON TART with BRANDY MASCARPONE

SERVES 8 / 1 1/2 HOURS, PLUS 1/2 HOUR TO COOL

A press-in crust makes this dessert easy even for baking novices, and the brandy gives it a special-occasion touch. …

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