But today’s recipe is not about pumpkin at all! (So you’re welcome, PSL detractors.) Today we’re talking about a different P… persimmon. I will be the first to admit that I do not work with this fruit as much as I should, and often ignore this special fruit as I browse the produce section this time of year, msotly because I don’t know WTF to do with it. I feel guilty. I want to change! As luck would have it, I was recently contacted by DEFINE Foods here in Austin, with some creative seasonal recipes.
Co-owner and chef Erin O’Leary Stewart gave me some great pointers on seasonal fall produce and how to integrate it into your recipe planning, including my elusive persimmon!
“My top five favorite fruits and veggies that are in season locally this fall are sweet potatoes, carrots, persimmons, figs, pears, oh and beets… and cauliflower… (Ok, more than 5!).
Persimmon is the most unique and a favorite fruit that you can only get at this time of year that looks like a cross between a peach and a tomato. Its flavor is a blend of apricots, plums and honey. Combined in a moist spice cake, this is the perfect fall weather breakfast or afternoon treat.”