Wednesday, January 26, 2011

Persimmon Perfection

photo by Renee Anjanette Kalmar

So I'm a little behind on my farmer's market project, these bad boys were supposed to be on deck in November.  I've never known quite what to do with these beauties, but that is the whole point of my farmer's market project.  My days of fruit intimidation are OVER.  No fruit will ever look down it's nose at me again!  I figure I did enough cowering in high school.  It's not very attractive for a grown woman to allow herself to be pushed around by a plant ovary.  And that's what fruit is after all.  The lovely girl parts pictured above are Hachiya persimmons which have a very bitter taste if they are not eaten ripe.  Below is a recipe using Fuyu persimmons which can be eaten crisp, like an apple.

photo by Renee Anjanette Kalmar

Persimmon Appetizers

3 Fuyu persimmons, peeled and sliced into 1/4 inch thick rounds
6 ounces blue cheese
12 slices bacon, baked or pan fried until very crisp
2 tablespoons honey
3 tablespoons lemon juice

Whisk honey and lemon juice together until well combined.  Stack the cheese and bacon on top of the persimmon slices and drizzle with honey lemon mixture.  mmmmmm.  again with the bacon!!  It's such a cheap trick, but the pig is so TASTY! 

Tweet This

No comments:

Post a Comment