I'm forever trying to come up with new ways to enjoy the crisp, sweet Fuyu persimmons from our tree. Usually I bake with them or simply slice and eat them raw. Because they are naturally so sweet, I often want to pair them with something else to cut the sweetness while playing up the spicy notes in this unusual fruit.
Then it came to me in a brilliant flash of insight: Yogurt! The tart and creamy tang of plain yogurt is the perfect foil for the sweetness of the persimmon, while the persimmon mellows out the sourness of the yogurt. A sprinkle of crunchy granola or walnuts adds the perfect textural garnish.
Fruit, yogurt and granola is hardly a new combination, but using persimmons this way was a revelation for me. It works as breakfast or a dessert.
I know what you're thinking. "If persimmons play well with yogurt, wouldn't they work nicely with sour cream too?"
Yes. Yes, they do. As a variation, mix the sour cream with a bit of brown sugar, and use that as a sauce for the persimmons. (Just as strawberries are sometimes served, which is where I got the idea.)
I deserve a medal. :)
I'm very jealous you have a persimmon tree! This sounds great!
Posted by: Kalyn | December 17, 2007 at 11:37 AM
Your blog always makes me soooo HUNGRY!!!!
Here's wishing you and your family a very Happy Holiday!!!
Hugs!!!!
Michelle
Posted by: Mosaic Queen | December 22, 2007 at 10:20 AM
Merry Christmas Andrea!! What a nice recipe - it looks absolutely delicious :)
Posted by: Erin | December 22, 2007 at 04:15 PM
That does sound enticing!
Posted by: Garrett | December 30, 2007 at 12:05 AM
That looks really good, gives me another reason to try persimmons again.
Posted by: Julie | January 11, 2008 at 10:26 AM