Fall Fruit Recipes: Pomegranates & Persimmons

Pomegranate

 

As the days here in Southern California are getting shorter and shorter, fall has arrived. That means it’s prime time to focus on two fruits we haven’t seen yet this year: pomegranates and persimmons! These attention-grabbing brightly-colored fruits peek out from among green leaves, demanding to be eaten. But, if you’re like many people, you’re not entirely sure what to do with them. You’ve seen them as decoration on thanksgiving tables, but is that all they’re good for? Definitely not! Today we’re sharing two easy and delicious recipes submitted by readers of our Fresh Juice newsletter so you can enjoy these beautiful and seasonal fruits right now.

 

persimmon-truck

 

Some fun facts about pomegranates:

-They are native to Iran and parts of the Mediterranean, and were brought the California in 1769.

-The fruit is a symbol of prosperity, abundance, and fertility.

-They are an excellent source of vitamins and antioxidants, and can help reduce inflammation.

-Pomegranate trees reach average heights of 12-16 feet and can live for over 200 years, although their vigor declines after 15 years.

-They are often consumed in juice form.

For more information, check out http://www.crfg.org/pubs/ff/pomegranate.html

 

Pomegranate Crunch by Barbara Jebejian

Prep time: 10 minutes

 

Ingredients:

1 pomegranate

2 handfuls of walnuts (or other favorite nut)

1 teaspoon of sugar (or more, if desired)

Pinch of cinnamon

Directions:

1. Remove seeds from pomegranate (for tips on how to do this, check out this video!).

2. Roughly chop walnuts into bite-sized pieces.

3. Mix pomegranate seeds and walnut pieces in a bowl.

4. Sprinkle sugar and cinnamon on top and stir to combine.

5. Use as a delicious topping on cereal, oatmeal, or yogurt.

 

Persimmons from Food Forward Harvest

 

Some fun facts about persimmons:

-They are native to China and over two thousand varieties have been cultivated for centuries.

-They were brought to California in 1870 and by 1930, our state had over 200,000 persimmon trees.

-Two varieties are mainly grown here today: Fuyu (light orange, spherical, eaten raw) and Hachiya (orange-red, acorn shape, usually used in baked goods).

-Persimmons have high vitamin and mineral content, especially when it comes to vitamin A, C, E, and B6.

For more information, check out: http://www.crfg.org/pubs/ff/persimmon.html

 

Persimmon Panzanella by Joanie Simon (Submitted by Sarah Spitz)

Prep time:  15 mins

Cook time:  15 mins

Total time:  30 mins

 

Ingredients

1 9inx9in prepared cornbread (homemade or store-bought)

3 ripe, sweet persimmons, chopped

8 ounces aged cheddar cheese, cubed

¼ cup mint, chopped, chiffonade style

1 clove garlic, minced

2 tablespoons red wine vinegar

1 tablespoon whole grain mustard

¼ teaspoon salt (plus more to taste)

½ cup oil (olive or grapeseed)

Instructions

1. Preheat the oven to 300F.

2. Cut the cornbread up into 1 inch cubes and spread out over a baking sheet.

3. Bake cubes for 10 minutes. Rotate cubes and continue baking another 5 minutes until cubes are slightly crisped on the outside.

4. Place cornbread, persimmon, cheddar cheese, and mint in a mixing bowl.

5. Combine garlic, red wine vinegar, mustard, salt, and oil together in a jar. Cover the jar and shake to emulsify. Add salt to taste.

6. Drizzle dressing all over the bread mixture. Toss and let sit for 10 to 15 minutes to allow dressing to soak into the bread.

7. Serve garnished with extra mint and enjoy!

 

persimmons

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