Главная » Cooking » Persimmon recipes — salad with persimmon and spinach, pancakes with persimmon, pork chops with persimmon chutney, baked persimmon with nuts, persimmon cookies

Persimmon recipes — salad with persimmon and spinach, pancakes with persimmon, pork chops with persimmon chutney, baked persimmon with nuts, persimmon cookies

Persimmon recipes — salad with persimmon and spinach, pancakes with persimmon, pork chops with persimmon chutney, baked persimmon with nuts, persimmon cookies

Think what you want, but I love the color orange.

Not only my room is decorated in orange tones, but even my hair is bright red. In my opinion, orange is the best color in the world, because it can add joy even on the darkest day.

Therefore, when the other day I noticed something bright orange in the window of a grocery tent out of the corner of my eye, I could not pass by.

God, persimmon!

Buying persimmon is similar to the lottery: you never know whether the sweet will fall or knit.

Therefore, I personally did not hurry, I came home, and at home I carefully studied the article “How to choose a persimmon«.

And then I went and bought a big package of orange happiness.

Here is the main rule for you to buy persimmon: choose bright, slightly soft fruits with brown leaves. If the persimmon is still unripe, you can freeze it and then defrost it.

This will help get rid of the astringent aftertaste, and the persimmon itself after such treatment will become very soft and even look like jelly.

By the way, persimmon is a low-calorie fruit (only 63 kcal per 100 g) and is 80% water, so you can eat it without fear of getting better.

What do you need:
1-2 persimmon
bunch of spinach
pomegranate seeds
pumpkin seeds
olive oil
Orange juice

What to do:
Spinach leaves washed, dried, cut into thin strips.

Peel persimmon, cut into slices or slices. Lightly roast peeled pumpkin seeds in a dry frying pan.

Put the persimmon slices on a dish, sprinkle with spinach stripes, pomegranate seeds and pumpkin seeds on top.

Season with olive oil mixed in equal proportions with orange juice.

Cooking sweet pancakes with persimmon for breakfast is also elementary.

For this recipe, the fruits of persimmon should be soft (the pulp of frozen-thawed persimmon will do).

Spices need quite a bit to preserve the basic flavor.

What do you need:
2 persimmon (or 1 cup persimmon pulp)
1 cup flour
1.5 cups milk
2 tbsp. l melted butter
1 egg
2 tbsp. l Sahara
0.5 tsp. salt
2 tsp. baking powder
a pinch of cinnamon
a pinch of cardamom
some honey for serving

What to do:
The pulp of persimmon knead until smooth. In a large bowl, mix the dry ingredients: flour, sugar, baking powder, salt and spices. Separately, beat the egg, add to it milk, persimmon and melted (but slightly cooled) butter.

Add the mixture of wet ingredients to the mixture of dry ingredients and mix until smooth. Bake pancakes in a greased pan.

Serve warm pancakes with a spoonful of honey.

Pork chops are good, but boring.

Therefore, I try to come up with some interesting side dishes or sauces, this time — persimmon chutney.

What do you need:
2 pork chops
2-3 art. l olive oil
pepper mix
salt

For chutney:
2 persimmons
50 ml orange juice
2 tbsp. l brown sugar demerara
1 tbsp. l honey
0.5 tsp. grated lemon peel
a pinch of ground ginger
a pinch of cinnamon

What to do:
Chops dry, slightly discourage.

Mix the oil with the spices, coat the pieces of pork from all sides.

Leave to marinate for 30 minutes.

Peel persimmon, cut into small pieces. All ingredients for chutney put in a saucepan.

While stirring, bring to a boil over medium heat.

As soon as boils, reduce the heat to a minimum.

Continue cooking for 20-25 minutes, remembering to stir.

Chops lightly salt and fry in a hot skillet until cooked.

Serve with chutney and rice.

Persimmon blends perfectly with spices, raisins and nuts.

If the fruit is not very soft, you can make a warm dessert from it, and serve it with a scoop of cream ice cream.

What do you need:
2 solid persimmon
30 g peeled walnuts or almonds
15 g raisins
15 g of any candied fruit
2 tbsp. l honey
1 tsp vanilla sugar
a pinch of cardamom
a pinch of cinnamon
lemon juice

What to do:
Preheat the oven to 190 C. Lightly fry the nuts in a dry frying pan, chop with a knife. Mix in a bowl nuts, spices, honey and lemon juice. Using a sharp knife, cut the top from the persimmon and carefully remove the core with a spoon.

Fill the fruit with nut mixture, cover with cut tops.

Smear ceramic molds with butter and place stuffed persimmon in them. Bake for 25-30 minutes, or until the fruits are soft.

Cool slightly before serving.

Too ripe persimmon does not tolerate transportation. Because as a result of it remains only the pulp.

However, jelly, mousse, cocktail and wonderful cookies can be made from this pulp.

If the dough before baking put in 10-15 minutes in the cold, the cookies will acquire unusual lightness.

By the way, a lot of cookies are made, it is baked quickly, so do not go far from the oven.

What do you need:
2 persimmons (or 1 cup of pulp)
110 g butter
180 g sugar
220 g flour
1 egg
30 g raisins
30 grams of walnuts
ground cinnamon
nutmeg
1 tsp soda
salt

What to do:
Heat the oven to 180 C. Soak the raisins for 5 minutes in hot water. Fry the nuts in a dry frying pan, coarsely chopped. In a deep bowl, beat until smooth the butter and sugar.

Add egg, persimmon pulp and soda, mix until smooth.

Mix flour and spices in a separate container.

Gradually, stir, inject the dry ingredients into the dough.

Last of all add nuts and raisins.

Cover the baking tray with parchment, lay out the dough on it with a spoon.

Bake for 12-15 minutes until light brown.

Remove the biscuits from the oven.

Cool on a wire rack.

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