Are you familiar with persimmons? Until
two days ago The only thing I knew about them was that I knew very little about them! I knew they were beautiful and kind of reminded me of tomatoes. I also knew that I was sure that Pottery Barn had named a color of throw blanket or towel: perfectly persimmon.
I knew nothing about fragrance, texture or flavor. I’m sure I have read something about them in reference to a Shakespearean play…but, alas, I cannot be sure.
When Chase, Andrew and I went to Lee Lee International Market here in town to find Lychees to make eyeballs for my Halloween Dark and Stormy Death Punch, I dragged them through the entire 20,000 square foot store that holds items from all over the world. I was hoping they would have some fresh lychees but we didn’t find any. On a brighter note, we found fresh persimmons and jack fruit, which are divine.
This is the recipe I found for an ultra simple but delicious fruit crisp. I hope you enjoy it!
If you have any inspiring persimmon recipes, please leave a link to them in comments section below. I’d love to explore some more!
Coastal Kitchen’s twist on the traditional fruit crisp!
- 3 peeled and sliced persimmons
- 2 cups blueberries
- 3/4 cup brown sugar
- 1/2 cup flour
- 1/2 cup rolled oats
- 1/3 cup butter (chilled and cut into pea sized cubes)
- 1 tsp cinnamon
- 1/2 tsp nutmeg
• vanilla bean ice cream
- Pre-heat oven to 375 degrees.
- Grease the bottom of a 24cm pie dish with butter.
- Arrange the sliced persimmons on the bottom of the pan, then cover with blueberries.
- Mix the dry ingredients with a fork or wisk.
- Toss the chilled butter cubes into the the dry ingredients and mix gently with a fork.
- Cover the fruit with the dry crumble mix and bake for 30 minutes.
* Stick a fork in the persimmons to make sure they are soft after 30 minutes.