We all know that autumn is pumpkin time. But when the leaves on the trees turn red and golden yellow, the persimmon season begins in this country. Often underestimated, but just as delicious and healthy - for us, persimmon deserves the same hype as pumpkin. Pleasantly sweet, tasty and full of vitamins and nutrients - it's not for nothing that persimmon is also called the “fruit of the gods”. Of course, you can enjoy the exotic fruit on its own as a healthy snack. We at Deavita love experimenting in the kitchen and have put together some of the tastiest persimmon recipes that we have tried ourselves. Whether as chutney, jam or hearty in a salad for a light lunch or dinner - read on and enjoy it.
Is persimmon healthy?
Is persimmon healthy? The answer to that is very simple – yes! In Asia, the exotic fruit is even said to have healing powers and so the delicious fruit is said to have an antipyretic effect and help with stomach problems. In contrast to other winter fruits, persimmons are a little higher in calories, but are a real vitamin bomb. For example, 100 grams of persimmons have 70 calories. In addition, just one or two persimmons a day are enough to cover an adult's daily vitamin A requirement. The high vitamin C content strengthens the immune system and ensures that we get through the winter healthy.
Persimmon recipes: Healthy chocolate pudding with persimmons
And our first persimmon recipe is perfect for anyone with a sweet tooth who is watching their diet. Vegan, quick to make and sugar-free – this persimmon chocolate pudding tastes heavenly and is perfect for a light dessert or breakfast.
Ingredients for 2 servings:
- 2 Persimmons
- 20 grams of cocoa powder, unsweetened
- 30 grams of peanut butter
- 1-2 tbsp almond milk, unsweetened
Preparation:
- Peel, halve and seed the persimmons.
- Add all ingredients to the blender and puree until smooth.
- Place the persimmon chocolate pudding in the refrigerator for 1 hour and enjoy.
Persimmon chutney recipe
If you want to treat your guests to something very special, then you should remember our recipe for persimmon chutney! Super aromatic, exotic and easy to prepare - the perfect appetizer or side dish for the crispyDuck from the oven!
Ingredients for 5-6 glasses:
- 500 grams of persimmons, peeled and diced small
- 1 medium onion, chopped finely
- 350 ml apple cider vinegar
- 150 grams of brown sugar
- The juice and zest of 1 lemon and 1 orange each
- 1 apple, peeled, cored and diced small
- 100 grams of raisins
- 1 green chili (optional)
Preparation:
- Bring all ingredients except the persimmons to the boil in a large pot.
- Reduce heat and simmer for 30 minutes, stirring occasionally.
- Add the persimmons and cook while stirring for 10-15 minutes.
- Pour the persimmon chutney into sterilized jars and seal.
- Enjoy!
Jam from persimmons
For us, this fruity jam is undoubtedly one of the best persimmon recipes ever and tastes heavenly, especially with fluffy pancakes for breakfast.
Ingredients for 6-8 glasses:
- 1 kg Kakis
- 600 grams of sugar
- 200 ml freshly squeezed lemon juice
Preparation:
- Quarter the persimmons, remove the seeds and cut them into small pieces.
- Place all ingredients in a large pot and bring to the boil.
- Reduce heat and simmer for 40-50 minutes, stirring occasionally.
- Pour the still hot persimmon jam into sterilized jars and close tightly.
Persimmon crumble cake recipe
Whether with apples, pumpkin or pears –a crumb cakeIt always works, right? How about trying our persimmon crumble cake for a change?
Ingredients for the dough:
- 350 grams of wheat flour
- 250 grams of sugar
- 200 grams butter, at room temperature
- 40 ml milk
- 100 grams of curd
- 5 Owner
- 700 grams of persimmons, cut into small pieces
- 1 pack of baking powder
- 1 TL Vanilleextrakt
Streusel:
- 200 grams of wheat flour
- 170 grams cold butter
- 150 grams of sugar
- 60 grams walnuts, roughly chopped
- 1 tsp cinnamon
Preparation:
- Preheat the oven to 180 degrees and line a baking tray with baking paper.
- Mix the ingredients for the streusel in a bowl to form a crumbly mixture.
- For the dough, beat the butter and sugar in a bowl with a hand mixer for 3-4 minutes until fluffy.
- Add eggs one at a time and stir.
- Add quark and milk and mix.
- Then add the wheat flour and baking powder to the bowl and stir into a smooth dough.
- Place the dough on the baking tray and top with persimmons.
- Spread sprinkles over it and bake for 50-60 minutes.
- Let the persimmon crumble cake cool and enjoy!
Persimmon recipes: Juicy chocolate muffins with persimmons
Looking for something delicious to make for breakfast with persimmons? Then these moist muffins with chocolate chips are exactly what you need! At just 150 calories each, this is the perfect healthy treat!
Preparation:
- 160 grams of wheat flour
- 115 grams butter, at room temperature
- 150 grams of brown sugar
- 150 grams of persimmons, diced into very small pieces
- 2 Owner
- 100 grams of dark chocolate
- 1 tsp baking powder
- 1 TL Vanilleextrakt
- 1 tsp cinnamon
Preparation:
- Preheat oven to 180 degrees and spray a muffin tin with cooking spray.
- Beat the butter and sugar in a large bowl with a hand mixer for 3-4 minutes until fluffy.
- Add eggs, vanilla extract and persimmons and mix well.
- Add wheat flour, baking powder and cinnamon and stir into a smooth dough.
- Fold in the chocolate pieces and pour the dough into the muffin tins.
- Bake for 20-25 minutes and let cool slightly.
Hearty persimmon recipes: autumnal risotto
Persimmon recipes not only taste great when sweet, but also when savory! If we can make a risotto with strawberries or pumpkin, why shouldn't we make one with persimmons?
Ingredients for 2 servings:
- 200 grams of risotto rice
- 1 shallot, diced
- 2 persimmons, diced
- 150 ml dry white wine
- 500 ml vegetable broth
- 100 grams of goat cheese
- 50 Grams Bacon
- 30 grams of Parmesan, grated
- olive oil
- Salt and pepper
Preparation:
- Heat olive oil in a saucepan over medium heat and sauté shallots for 2-3 minutes.
- Add the rice and stir-fry for 1-2 minutes.
- Add white wine to the pot and cook until it evaporates.
- Add vegetable broth and simmer, stirring occasionally, for 12-15 minutes.
- Add the persimmons about 5-6 minutes after the cooking time and add more broth if necessary.
- Meanwhile, fry pancetta in another pan until golden brown and crispy.
- Remove the risotto from the heat, fold in the goat cheese and mix well.
- Top persimmon risotto with pancetta and parmesan and enjoy!
Autumnal persimmon salad with walnuts
And finally, a delicious fall-inspired salad with all the delicious and colorful goodness of the season! This persimmon salad is super refreshing and perfect for a light lunch at the office!
Ingredients for 2 servings:
- 2 persimmons, peeled and sliced
- 50 grams of pomegranate seeds
- 40 grams walnuts, chopped
- 30 grams pumpkin seeds
- 300 grams of rocket or baby spinach
- 50 grams of feta cheese
- 30 ml olive oil
- 10 ml lemon juice
- Salt and pepper
Preparation:
- For the dressing, mix olive oil and lemon juice in a bowl and season with salt and pepper.
- Mix all the ingredients for the persimmon salad in a large bowl and drizzle with the dressing.
- Enjoy!
