After walking past persimmons for the past few weeks and thinking “what the heck is a persimmon?” I finally bought some and figured that the inspiration would come to me once they were in my apartment. However, some persimmons were orange, some were reddish orange and some were almost a yellowish orange. I consulted Google for a few moments and then just bit the bullet and bought three.
Fast forward to Sunday, when I decided to tackle these mysterious persimmons.
Persimmons are like a sugary tomato. They’re commonly used in jams and baking, they’re so sweet (yet healthy!) Right away, I sliced open my first one. BLAHGGKK! is what I thought. Immediately, a bittery and gritty taste overtook my mouth – it felt like my tongue was paralyzed, and I thought that I might be allergic to persimmons!
Back to the drawing board: Google. The trick, I found, is to make sure your persimmons are ripe – and round! My bad. They should be a deep orangeish red or else they will taste very bitter. Luckily, I bought a couple for recipe experimenting and had a ripe one on hand.
When you roast most fruits/veggies, their sugars “come out” and they become sweeter than their raw version. Therefore, to avoid the slightest bit of bitterness, I set on to roast the persimmons. Google was right – they are deliciously sweet and juicy! Combined with the roasted grapes, this dish packs a lot of healthy sugars.
As you all know, I have an affinity for cheese plates. Therefore, I added some freshly sliced camembert, pistachios, and put it all on a bed of cucumber noodles, to give it a refreshing and salad-like taste. This dish would make the perfect Sunday brunch after a full morning of errands and shopping. It’s elegant, light, sweet, savory and filling.
Don’t make the same mistake I made and bite into a less-than-ripe persimmon… and when in doubt, ask Google.