The persimmon has been known for its healing properties for centuries. The sweet fruit with a strange taste comes from China and Japan, but it has also been grown in Europe for more than two centuries.
The special thing about persimmons is that their taste and properties improve over time. One of the reasons for this is the high tannin content in the still unripe fruit. This gives a bitter taste that decreases until the fruit becomes soft and ripe. The persimmon is rich in carotenoids such as beta-carotene and zeaxantine, as well as lutein and alpha-carotene. All of these ingredients turn the fruit into a healthy bomb that boosts the immune system during the cold days. But so much for the advantages. We give you three great persimmon recipes to really enjoy this fruit.
Persimmon recipes for a healthy dessert
Persimmon recipe for cookies
Everyone likes to bake cookies or rather eat them. But this fruity recipe idea will fascinate you. Get the following ingredients and get started:
- 1/2 tea cup butter
- 3/4 teacup of sugar
- 1/4 teacup of brown sugar
- 1 egg
- 1 tea cup persimmon (3 to 4 pieces, mashed)
- 2 tea cups of flour
- 1 teaspoon Baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/3 teacup of oatmeal
- 1/4 tea cup chopped almonds
Mix the butter and sugar in the blender until you get a smooth mixture.
Then give the egg, stir vigorously and add the persimmon puree.
Sift all dry ingredients together and add them to the wet ones and mix in the blender on low speed. At the end, add the oatmeal and almonds and stir again.
Use the mixture to shape the biscuits and place them on a greased tray or lined with baking paper. Make sure that you have placed the cookies 5 cm apart. Bake at 160 ° until golden brown for about 14 to 16 minutes.
Baked persimmons with mascarpone
The ingredients needed:
- 4 persimmons
- 250 g mascarpone
- 3 tbsp honey
- 2 tbsp lemon juice
- glazed ginger
Preheat the oven to 200 °. Halve the persimmons and place the halves on the baking sheet. Smear each piece with honey and keep baking until a crispy crust is formed. Take out of the oven and pour 1 tablespoon of lemon juice over it.
While you are baking the persimmons, mix the mascarpone with the vanilla and the rest of the lemon juice. Serve hot with a tablespoon of mascarpone mixture and a pinch of candied ginger.
Mini tortelettes with persimmon and pomegranate
You need the following …
For the dough:
- 1 1/4 teacups of flour
- 1/4 teacups of finely ground almonds
- 1/2 tea cup powdered sugar
- 1/4 teaspoon salt
- 140 g butter
- 1 egg yolk
For the filling:
- 70 grams of butter
- 2/3 teacup powdered sugar
- 1 egg
- 2/3 teacup of ground almonds
- 1 tbsp flour
- pinch of salt
- 1/4 tsp almond extract
- 10 persimmons
- 1/4 teacup of honey
- 1/2 tea cup of pomegranate seeds
You can also leave out the pomegranate seeds
Prepare the dough:
Put the ground almonds, flour, sugar and salt in the blender. Mix briefly and add the butter and, at the very end, the egg yolks. You have to be able to knead the dough well.
Spread the batter in the tart pans and place in the freezer for about 30 minutes to harden. During this time, preheat the oven to 180 °. Put a piece of aluminum foil on each tin and put dry beans or rice on top. Bake for 15 minutes. After that, take it out, remove the foil and leave to cool.
Prepare the filling
Mix the butter and powdered sugar together. Add the egg, almonds, flour, salt and almond extract and stir well.
Put 2 tablespoons of this mixture on each of the baked tart bases and smooth out. Bake for 12 to 15 minutes, but no longer, as the filling needs to stay soft.
Cut the persimmons into thin slices and place them in the shape of a rosette on the tartlets. Start from the edge and end in the middle.
Turn the temperature down and bake for another 10 to 15 minutes, until the filling rises and the persimmons are soft. After they are all done, put a spoonful of honey and a few pomegranate seeds on top of each one.
If you’ve never included this fruit on your menu, now is the time to do just that. Try our persimmon recipes first and we are sure that you will look for more of them. Have fun preparing and stay healthy!
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