Seven recipes with persimmon

From October, the persimmon season begins again in our markets. This orange fruit is a real vitamin bomb with elastic juicy flesh and a unique taste.





Most often, persimmon is eaten fresh. But it makes excellent salads and sauces, bright pastries, unusual pancakes, incredibly delicious desserts and drinks.

To choose the right, honey-sweet and not at all astringent persimmon, you need to know several tricks.

1. Buy only fully ripe fruits. They are soft to the touch, their skin is bright, smooth and shiny, without stains and damage.
   
   
   
2. Pay attention to the peduncle and the leaves. In mature persimmon, they are dry, brown in color.
3. Look at the flesh of the fruit. In unripe persimmon, the flesh is orange, in fully ripened - darker, almost brown.
4. If you buy astringent persimmon, put it overnight in the freezer, and in the morning take out and thaw. A fruit that has been frozen will no longer “knit” the tongue.
   
   
   

Persimmon stuffed with cottage cheese



The ingredients

• 1 persimmon
• 200g cottage cheese
• 100ml kefir or sour cream
• sugar
• mint

Preparation

1. Cut off the persimmon top.
2. Remove the bones, choose a teaspoon pulp.
3. Grind the flesh and mix it with cottage cheese and kefir, add sugar.
4. Start persimmon, decorate with a sprig of mint.
5. Bon appetit!

Persimmon and banana pancakes



The ingredients

• 1 ripe persimmon
• 1/2 banana
• 2 eggs
• 1 tbsp milk
• 2 tbsp flour
• 2 tbsp sugar
• 1/2 tsp soda
• 2 tsp 9% vinegar
• 3 tbsp vegetable oil

Preparation

1. Sodium on a large grater persimmon and banana.
2. Add eggs, milk and sugar.
3. Pour flour and vinegar-sweetened soda. Pour the vegetable oil.
4. Stir it well. Put the dough on a heated and oiled pan.
5. Heat on a slow fire on both sides.
6. Bon appetit!

Do you like pancakes for breakfast? "Site" Offers recipes for light and healthy pancakes with apples and pumpkin.

Persimmon cake "Winter Sun"



The ingredients

• 3 persimmons
• 175g flour
• 40g butter
• 4 tbsp sugar
• 400g cottage cheese
• 2 eggs
• 2 tbsp sour cream
• 1-2 tbsp water

Preparation

1. Mix dough from flour, butter, tablespoon of sugar and water.
2. Send the dough to the fridge for half an hour.
3. Beat the eggs and the rest of the sugar. Add cottage cheese, sour cream, a tablespoon of flour. Hit at low speed.
4. Put the dough in the form and form high sides.
5. Pour about 2/3 of the filling into the dough.
6. Put out the sliced persimmon.
7. Fill in the remaining stuffing. Send for 50-60 minutes in the oven, heated to 180 degrees.
8. Persimmon pie ready. Bon appetit!

Salad with persimmon, tangerines and soft cheese



The ingredients

• 2 mandarins
• 1/2 persimmons
• 70g soft cheese
• 1 tbsp mustard
• 1 tbsp vegetable oil
• 1 tbsp honey
• lettuce
• black pepper
• jewellery

Preparation

1. Peel and cut into pieces of persimmon and tangerine.
2. Put on the dish the leaves of salad, persimmon and tangerines.
3. Distribute the pieces of cheese evenly.
4. Mix in a bowl butter, honey, mustard, pepper.
5. Pour the salad with a dressing.
6. Bon appetit!

Persimmon spicy puree



The ingredients

• 2 persimmons
• 2 cloves of garlic
• 1 tsp grated ginger
• 1 tsp vegetable oil
• 150ml chicken broth
• 50ml dry wine
• 2 tbsp cream
• black pepper
• greens and pumpkin seeds for decoration

Preparation

1. Wash and smear vegetable oil persimmon and garlic.
2. Wrap it in foil, bake it at 180 degrees 20 minutes.
3. Grate the ginger.
4. Cut the baked persimmon into pieces, grind along with the garlic in a blender.
5. Add the chicken broth.
6. Warm up on a small fire, pour wine and add ginger.
7. Stir until ready, stirring.
8. Mashed cream, stir and turn it off.
9. Sprinkle the glass with freshly ground pepper and pumpkin seeds.
10. Serve with grilled meat and greens.
11. fragrant puree Ready. Bon appetit!

Persimmon jam



The ingredients

• 800g persimmon
• 500g sugar
• 1 lemon

Preparation

1. Wash the persimmon and cut off the peduncle. Cut the fruit in big slices. If there are bones, remove them.
2. Pour the pulp with sugar and leave for 4-5 hours so that persimmon lets juice - jam will be cooked in it.
3. Put persimmon on a slow fire and volumes for 40–50 minutes until completely soft, stirring periodically.
4. Clean the lemon peel and grind in the blender. Add the resulting gruel to the fruits of persimmon and cook for another 5 minutes.
5. The jam should be uniform, almost creamy. All that remains is to pour it into sterilized cans and try not to eat it at once!

Smoothies with persimmon and oatmeal



What could be better than fresh seasonal berries and fruits chopped in a blender with cereals and mixed with yogurt? Drink in pleasure and, as a pleasant bonus, lose weight!

The ingredients

• 1 tbsp oatmeal
• 300g persimmon
• 150 ml of yogurt without additives
• jewellery

Preparation

1. Cut the persimmon in pieces.
2. Put yogurt, oatmeal and persimmon in a bowl of blender.
3. Grind the mass to uniformity.
4. Put it in a glass. Decorate with frozen berries.
5. Bon appetit!

For the preparation of smoothies, it is better to use soft persimmon. You can also add any berries to your taste.