Whitesburg KY
Sunny
Sunny
66°F
 

The forgotten persimmon





This photo shows avocado and goat cheese toast with persimmon in Bethesda, Md. (Melissa d’Arabian via AP)

This photo shows avocado and goat cheese toast with persimmon in Bethesda, Md. (Melissa d’Arabian via AP)

You’ve likely seen persimmon in the grocery store (or on a tree in a neighbor’s yard) and then shied away from it, not quite sure what to do with it.

The most common variety in the United States is the fuyu persimmon, also called Japanese persimmon, and it looks similar to a slightly flatter orange tomato. The skin is thin and edible like the tomato, but texture is firmer, more like a cantaloupe. The flavor falls somewhere in between the two: not quite as acidic as a tomato and slightly less sweet than a melon.

The persimmon’s sweetness means an average fruit is about 115 calories — a bit higher than many other grab-and-go options like an apple — but the high fiber content means it’s a filling snack choice.

Use the persimmon as a creative alternative to raw tomatoes or melon in your recipes. Dice persimmon into tiny cubes and add to a bruschetta, serve slices on a cheese platter, wrap persimmon wedges with salty prosciutto, or chop and toss in salad.

Or, just polish a persimmon on your shirt and bite into it like an apple. In today’s recipe for Avocado and Goat Cheese Toast, I replace the trusty tomato slice on my avocado toast with a slice of persimmon, with its cheery orange color and star-shaped pattern etched into the flesh by nature. I took the liberty of swapping part of the avocado for herbed goat cheese which makes the persimmon truly sing, making this a perfect entry into loving this underappreciated fruit.

Avocado and
Goat Cheese Toast
with Persimmon
Servings: 4
Start to finish: 10 minutes 4 slices of whole grain
bread, toasted
1/4 cup soft herbed goat
cheese (or herb and garlic
cream cheese)
1/2 small avocado

1 teaspoon lemon juice
1 medium Fuyu, persimmon, sliced (also called
Japanese persimmon)
2 tablespoons chopped
mint
2 tablespoons chopped
pistachios
1/2 teaspoon kosher salt
1/4 teaspoon dried red
pepper flakes or paprika,
optional
1 teaspoon olive oil
Spread the soft cheese
onto half of each bread
slice. Lightly mash the avocado with the lemon juice
in a small bowl, and spread
gently onto the remaining
half of each bread slice. Top
each slice of bread with a
slice or two of persimmon.
Sprinkle with a little mint,
pistachio, salt and red pepper flakes or paprika, if using. Drizzle a few drops of
olive oil onto each toast, or
use a mister to spray a little
olive oil on each slice.
Enjoy open-faced.


Leave a Reply