What can be made from overripe persimmons. Recipes for persimmon jam for the winter

Who would have thought that just one bright orange fruit can adsorb heavy metals, increase tone and vitality, normalize sugar levels, and remove toxins and cholesterol from the body. It would seem that such a healthy product should be found everywhere in the daily diet, but for most, persimmon dishes are something exotic. So maybe it’s worth adding more delicious exotics to your diet?

Cottage cheese casserole with persimmons is reminiscent of a soufflé in its tenderness. Pieces of orange fruit give the baked goods an interesting taste, and the semolina present in the composition is absolutely not noticeable.

Ingredient proportions:

• 600 g cottage cheese;
• 600 ml water;
• 450 g persimmon;
• 100 g semolina;
• 100 g sugar;
• 2 eggs;
• 60 ml sour cream;
• 25 g butter;
• 50 g breadcrumbs.

Casserole recipe step by step:

1. Cut the persimmon pulp into cubes, add water and bring to a boil. Then pour semolina into boiling water with fruit and cook the porridge for 2-3 minutes, cool.
2. Rub the cottage cheese through a metal sieve. Beat eggs with sugar. Combine semolina with persimmon, cottage cheese and beaten eggs.
3. Grease a baking dish with a piece of butter and sprinkle with breadcrumbs. Pour the curd mass into the mold, smooth it out and spread sour cream on top.
4. Cook the casserole for 42-45 minutes at 180 degrees.

For a beautiful presentation, the dish removed from the mold can be sprinkled with brown sugar, which is then caramelized using a gas burner.

Delicious roasted meat recipe

You can make delicious krucheniki from persimmons and meat, which can diversify the daily menu and at the same time will not get lost on the holiday table.

To bake meat with persimmons you will need:

• 500 g pork;
• 2 ripe persimmons;
• 100 ml white wine;
• 60 ml soy sauce;
• 3 g dried thyme;
• 1 egg;
• 50 g breadcrumbs;
• 30 ml vegetable oil;
• salt pepper.

Prepare as follows:

1. Cut the pork into layers, beat well on both sides and marinate in a mixture of wine, soy sauce and thyme. Duration of marinating – 1 hour.
2. Turn persimmons into puree. Season the marinated layers of meat with salt and pepper. Place puree on top of the meat and roll it into a roll, which is tied with culinary thread.
3. Bathe the rolls in beaten egg and roll in breadcrumbs, then fry in vegetable oil. Next, place in a baking dish and place in the oven for 40 minutes at 200 degrees until beautifully golden brown.

Serve this dish hot with salad or other favorite side dish, after removing the cooking thread.

Amazingly healthy salad with mozzarella

Persimmon salad with mozzarella harmoniously combines the sweetness of fruit, the tenderness of cheese and the spiciness of herbs. In addition to the vitamin benefits, the dish can also give you an orange mood, which is so often missing during the cold season.

To prepare this snack you need to take:

• 1 ripe but firm persimmon;
• 125 g mozzarella;
• 50 g Arugula salad;
• 20 g sunflower seeds;
• 15 ml olive oil;
• 15 ml lemon juice;
• 5 g honey;
• 3 g dried Italian herbs.

Cooking method:

1. Cut the persimmon into slices, which are placed around the perimeter of the salad plate. Place a slice of cheese on top of each slice of fruit, and washed and dried lettuce in the center of the plate.
2. Mix honey, lemon juice, dry herbs and oil together. Sprinkle the salad with sunflower seeds and drizzle with the dressing.

This bright, healthy and appetizing dish can be served immediately after preparation.

Upside-down pie with persimmons

Unripe persimmon fruits with dense pulp can be turned into very tasty and cozy homemade cakes - an upside-down pie made from chopped curd dough filled with caramelized fruits. Heat treatment and caramel completely neutralize the astringency of persimmons.

List of products for dough and filling:

• 300 g cottage cheese;
• 150 g cold butter;
• 150 g flour;
• 3 g salt;
• 125 g sugar, including 5 g in the dough;
• 75-90 ml of water, of which 60 ml for caramel;
• 2 orange persimmons.

Sequence of actions:

1. Rub the cottage cheese through a sieve, mix with salt, sugar and flour until crumbly. Then chop the butter into it. Adding a little water at a time, gather the dough into a ball and refrigerate for half an hour.
2. Mix water and sugar in a frying pan and place over moderate heat. Cook the sweet mixture until it has a beautiful caramel color. Cut the washed persimmon into slices.
3. Line the pie pan with parchment. Pour caramel onto the bottom, drown persimmon slices in it, and cover everything on top with dough rolled into a flat cake 7-8 mm thick.
4. Bake the pie for about 20 minutes at 220-240 degrees. Keep the finished pie in the pan for a while so that the caramel thickens, then turn it over onto a serving plate and remove the paper.

If there is some dough left after forming the pie, it can be used to bake bagels or cottage cheese cookies. It can be stored in the refrigerator for several days until the pie is eaten.

How to cook dried persimmons

Dried or dried persimmons often appear at New Year's feasts in Georgia. There, a dish made from dried persimmons is called “Chiri”. In the middle zone, it will not be possible to dry the whole fruit in the fresh air, as is done in Georgia or Taiwan, but it is quite possible to dry it in slices in the oven.

To do this you will need:

• 500 g persimmon;
• ½ lemon (juice).

How to dry:

1. Wash the fruits for drying and wipe dry with a towel. After that, cut them into 1-1.5 cm slices, put them in a bowl, pour in lemon juice and mix. This will allow you to maintain a beautiful drying color.
2. Cover a baking sheet with parchment and place the prepared orange fruit circles on it. Place the baking sheet in the oven, preheated to 60-70 degrees. Dry with the door ajar for 6-7 hours.

Only unripe fruits with dense pulp that are just beginning to change their color from green to orange are suitable for drying.

Unusual ice cream

Soft ice cream made from persimmon and banana is delicious and incredibly healthy, since this delicacy contains no sugar, no preservatives, no dyes, only the taste and benefits of fruit.

For four servings of this dessert you need to take:

• 4 persimmons;
• 1 banana;
• 5 ml lemon juice;
• cinnamon and mint for serving.

Cooking process:

1. Chop the banana pulp into slices and place them in the freezer for 3 hours.
2. Cut off the tops of persimmon fruits with a sharp knife, and carefully scoop out the pulp with a spoon to make improvised cups.
3. In the bowl of a blender, beat the frozen banana and persimmon pulp into a soft creamy mass. Fill fruit cups with ice cream. Sprinkle cinnamon on top of the dessert and garnish with mint leaves.

This recipe is a great way to use up bananas that are already overripe. You can simply freeze them and then use them a little at a time to make ice cream.

Manna with persimmons in a slow cooker

Persimmon manna in a slow cooker is a delicate pastry with a fluffy texture and fresh taste. A slice of this shortbread is perfect as an afternoon snack or snack.

To prepare it you will need:

• 3 eggs;
• 100 g sugar;
• 200 ml kefir;
• 200 g semolina;
• 150 g cottage cheese;
• 1 persimmon;
• 2-3 g vanillin;
• 7 g baking powder;
• 130 g flour.

Baking sequence in a multicooker:

1. Mix kefir with cereal and set aside for about a quarter of an hour. Rub the cottage cheese through a sieve. Remove the skin from the persimmon and puree the pulp using a blender.
2. Beat eggs with sugar, add cottage cheese, fruit puree, swollen semolina and vanillin. Mix everything well. After this, add flour mixed with baking powder into the dough.
3. Pour the dough into a greased multi-pan and cook in the “Baking” mode for an hour and a half. After baking, cool the manna on a wire rack. Before serving, you can dust it with powdered sugar.

Kefir in the list of ingredients can be replaced with drinking yogurt without fillers, fermented baked milk or sour milk.

Dessert “Tiramisu” with persimmon

This is a truly winter version of the beloved Tiramisu dessert. The slightly tart taste of the orange fruit perfectly complements the ricotta cream and savoyad cookies.

Ingredient proportions:

• 180 g ricotta or soft paste-like cottage cheese;
• 150 g savoyadi cookies;
• 2 medium or one large persimmon;
• 2 eggs;
• 80 g sugar;
• 150 ml coffee;
• 5 ml cognac;
• rosemary and cocoa powder.

Progress:

1. Boil the yolks with sugar in a steam bath until thickened with vigorous stirring. Then remove from heat and continue stirring the yolks with a whisk until they cool completely.
2. Place ricotta at room temperature into the cooled egg whites and beat thoroughly. Separately, beat the whites into a fluffy, stable mass. Then carefully combine the whites and yolk-curd mass.
3. Cut the persimmon into small equal cubes. Combine coffee with cognac, and break cookies into halves.
4. Place a spoonful of cream on the bottom of the glass, place cookies previously soaked in coffee on it, then persimmons, cream, cookies, persimmons and cream. Cover the glasses with dessert with cling film on top and put them in the refrigerator overnight or 8-10 hours.

Before serving, Tiramisu should be decorated by adding a few distinctive touches to the traditional decor. Dust the contents of the glass with cocoa, and beautifully place 1-2 persimmon docks and a few rosemary leaves on top.

As you can see from the selection, a wide variety of dishes can be prepared from persimmons that will delight the taste buds of meat-eaters, sweet lovers, and vegans. But in addition to new taste combinations, persimmon dishes can lift your spirits and paint the world in bright rainbow colors.

What can be prepared from persimmons - recipes for delicious dishes: salads, jellies, smoothies and cheesecakes with persimmons. Persimmon in sour cream sauce. Fish baked with persimmon.

Persimmon is one of the most beloved autumn berries in our country. Wonderful desserts are prepared from its sweet fruits - jellies, mousses, smoothies, cocktails, marmalade and candied fruits. Persimmon goes well with sour cream, yogurt, cottage cheese, ice cream and whipped cream; it makes wonderful fillings for pies, casseroles and muffins. Persimmons are used to make jam, jams and sauces. An unusual delicacy - dried fruits, with a crispy crust and tender sweet pulp inside. Persimmons make original salads and snacks. Ripe berries go well with caviar, salted fish, cream cheese, cranberries, lingonberries, honey, orange, mango and pineapple juice.

What is prepared from persimmon in different countries?

In America, persimmons are made into pudding; in the East, pieces of the hard fruit are fried in melted butter with spices and served with rice dishes. Dried persimmon berries are a national sweet in Japan; they taste like figs. And sake is prepared from unripe fruits in the Land of the Rising Sun. Punch made from persimmon, champagne and pineapple is very popular in Korea. In some countries, ripe berries are used to make wine, molasses, beer and cider.

What to cook from persimmons: recipes

Recipe 1.

You will need: 2 ripe persimmons, 1 head of lettuce, 8 large shrimp, 1 teaspoon of balsamic vinegar, a clove of garlic, 50 g of arugula, 50 ml of olive oil, a little oil for frying, a small red onion, flour, 100 g of olives seeds, spices to taste.

Clean the shrimp from shells and heads, and then remove the intestinal veins by making shallow cuts on the abdomen. Place the seafood on a board and press down slightly with a knife to flatten it, then dredge each shrimp in flour. Heat a little oil in a frying pan, dip the garlic cut in half for a few seconds, and then fry the shrimp for a minute and a half on each side. To remove excess fat, drain shrimp on paper towels. In a separate bowl, mix salt, pepper, vinegar and oil. Wash the lettuce and arugula and dry. Tear the lettuce with your hands and leave the arugula as is. Cut the onion into half rings, the olives into circles, and the persimmon into thin slices (set aside a few at once for decoration). Combine all the ingredients in a salad bowl, add dressing, arrange the salad on plates and garnish with persimmon pieces.

Recipe 2.

You will need: 1 large persimmon, a handful of walnuts (or pistachios), 1 tomato, 200 g of mozzarella, a handful of dark seedless grapes, arugula leaves. For dressing: 1 teaspoon each lime juice and sweet mustard grains, 1 tablespoon olive oil.

Cut the persimmon and tomato into half-moon-shaped slices, and the cheese into cubes. Prepare a dressing using lime juice, mustard and olive oil. Set aside a few nuts for decoration, and chop the rest with a knife. Cut the grapes and remaining nuts in half. Garnish a serving plate with arugula leaves. In a separate bowl, combine slices of cheese, tomatoes and persimmons with nuts and dressing. Place salad on plates. Garnish with grapes and nuts.

Recipe 3.

You will need: 1 large ripe persimmon, 1.5 kg cod fillet, 1 clove of garlic, 40 ml each of soy sauce and olive oil, a pinch of your favorite spices, 1 teaspoon of dry ginger powder.

Cut the fish fillet into small pieces. Prepare a marinade from 30 ml of soy sauce, olive oil, ginger and other spices (you can take coriander, oregano, cloves, rosemary) and dip the fish fillet in it for 20 minutes. There is no need to add salt: soy sauce does the job perfectly. Preheat the oven. Peel the persimmons, remove the seeds and cut into crescents. Place the marinated cod pieces on a baking sheet, cover with a persimmon pillow and bake for about 40 minutes at 180°. When the fish is cooked, make persimmon sauce: puree the baked berries using a blender, add the remaining soy sauce and chopped garlic. Mix everything well and serve along with the fish in a separate bowl.

Recipe 4.

You will need: 2 large ripe persimmons, 2 bananas, 180 ml of natural yogurt, juice of 1 orange, a pinch of nutmeg, honey to taste, mint leaves for decoration.

Wash the fruits, peel the persimmons, remove the seeds, peel the banana. Cut the fruit into slices and puree using a blender. Then add yogurt and juice. Continuing to whisk, add honey and nutmeg. Pour the finished cocktail into glasses and garnish with mint leaves. Instead of banana, you can use other fruits and berries to make smoothies: persimmons go well with nectarines, peaches, apples, pears, raspberries, blueberries, and strawberries.

Recipe 5.

You will need: 4 small ripe persimmons, 2 ripe nectarines, 1 glass of natural apple juice, 30 g of gelatin, 40-50 g of flower honey (or brown sugar).

Soak gelatin in juice for 20 minutes. Wash the nectarines, peel them, cut into thin slices, place in a saucepan, add honey, half a glass of hot water and cook for 3-4 minutes. Drain the water and let the nectarines cool. Meanwhile, prepare the persimmons: wash the fruits, peel them, remove the seeds and rub the pulp through a fine-grained sieve. When the gelatin swells, heat it over low heat and stir until completely dissolved (no need to bring to a boil). Combine slightly cooled gelatin with persimmon pulp, add slices of nectarines (set aside a few for decoration), place in bowls, garnish with nectarines, let cool at room temperature, and for complete hardening, put the dessert in the refrigerator.

Recipe 6.

You will need: 400 g of cottage cheese, 1 large ripe persimmon, 2 eggs, 4 tablespoons of flour and semolina, a pinch of vanilla sugar, 2 tablespoons of sugar and sesame seeds, oil (butter and vegetable) for frying.

Wash the persimmons, peel them and cut them into small cubes. Mash the cottage cheese with a fork and mix thoroughly with sugar, beaten eggs and vanilla. Then add persimmon pieces into the cheese mixture, add flour and mix everything again. Form cakes from the cheese mixture, roll them in semolina mixed with sesame seeds and fry until golden brown in hot oil. It is better to fry cheesecakes in a mixture of butter and refined vegetable oil, this will give them a delicate creamy taste. The dessert is not too sweet, so you can serve it with melted honey, raspberry jam or apricot jam.

Recipe 7. Persimmon baked in sour cream sauce

You will need: 6 medium persimmons, 2 eggs, a pinch of vanilla sugar and cardamom, 2 tablespoons of flour, 1 tablespoon of powdered sugar, juice and zest of one lemon, 1 glass of sugar, 50 g of honey, 1 glass of sour cream, a piece of butter, breadcrumbs.

Rinse the persimmons, put them in a saucepan and add water (it should cover the fruits completely), add sugar, juice and lemon zest, bring to a boil, turn off the heat, cover the dish with a lid and let the persimmons stand for 30 minutes. Then remove the fruits from the marinade, remove the seeds and peel them. Beat eggs with honey, add flour and sour cream. Cover a baking dish with parchment, grease with a piece of butter, sprinkle with breadcrumbs, lay out persimmons, pour over sour cream sauce and bake at 170° for 20-25 minutes. Serve the dessert sprinkled with powdered sugar mixed with cardamom and vanilla sugar.

Persimmon is very good for health, and this is its main advantage. Slices of bright orange berries will make any dish festive and appetizing. Persimmon recipes are a piece of tropical sun on your table. Children will enjoy baking and desserts with these juicy berries, and original salads and snacks will pleasantly surprise guests. Make your loved ones happy, treat your friends and eat for your health. Bon appetit!

What dishes can be prepared from persimmons? Has anyone ever asked this question? In this article I will write for you the best recipes for persimmons! Today we will talk about what kind of berry this “Persimmon” is and what dishes can be prepared from it. And indeed, I was not mistaken when I called persimmon a berry! This is not a fruit! Persimmon is a fleshy fruit that grows on shrubs or small trees of the Ebony family, in the subtropics or tropics.

Persimmon is an elongated, bright orange fruit with light flesh that has an astringent taste. Although for some reason it tastes like a pear to me. Now let's move on to the recipes.

Panacotta with persimmon recipe:

1. Take a ripe persimmon, peel and remove the seeds. Using a blender, turn it into puree.
2. Soak instant gelatin in warm water, stir well until completely dissolved.
3. Heat the cream and sugar without bringing to a boil, remove from heat and add gelatin, stir. Cool.
4. Add puree to the cream and beat with a blender until the mixture is smooth.
5. Pour the mixture into containers and let it harden in the refrigerator for 5 hours. Before serving, grate dark chocolate on top and add a piece of persimmon and a mint leaf.

Ingredients:

• 50g sugar
• 300ml cream
• 10g gelatin
• 50ml water
• ripe persimmon – 1 pc.

1. Beat sugar with eggs. Add softened butter, sour cream, cinnamon, cottage cheese. Stir.
2. Place the mixture in a ceramic mold and cover with foil. Bake in the oven for 25-35 minutes.
3. Wash and cut the persimmons into small pieces. Decorate the finished casserole with persimmons.

Ingredients:

• 200g sour cream
• 3 eggs
• 1 tbsp. butter
• 2g. ground cinnamon
• 50g sugar
• 50g persimmon
• 200g cottage cheese

1. Wash the avocado, remove the pit, peel, and cut into small slices.
2. Squeeze the juice from half a lime. Sprinkle avocado with lime juice and add salt and pepper.
3. Also wash the persimmon, remove the peel, cut into slices, add to the avocado and sprinkle with lime juice again.
4. Peel the daikon, cut it into thin strips using a vegetable peeler, and add to the avocado and persimmon. Add salad.
5. Now let's make the salad dressing. Peel the ginger, grate 1 tsp on a fine grater.
6. Squeeze the juice from the second half of the lime. Mix juice and rice vinegar with soy sauce. Add grated ginger as well as ginger jam. Mix everything well.
7. Pour the dressing over the salad and sprinkle with sesame seeds.

Ingredients:

For the salad:

• 1 avocado
• 1 persimmon
• ¼ daikon
• 1 handful of corn lettuce
• ½ lime
• 1 tsp black sesame
• 1 pinch ground black pepper
• 1 pinch sea salt

for refueling:

• 30g ginger root
• 2 tbsp. soy sauce
• 1 tbsp. rice vinegar
• 20g ginger jam
• ½ lime

Persimmon salad with walnuts

For 4 persons:

persimmon - 4 pcs., spinach - a bunch, walnuts - 200 g, chicken breast - 300 g, lemons - 1 pc., vegetable oil, salt, ground black pepper

Slice the chicken breast and fry in oil with salt and pepper until tender (about 10-12 minutes).
Grind the nuts in a blender and squeeze the juice out of the lemon. Cut the persimmon into cubes.
Place pieces of fried breast in a heap in the middle of the plate, persimmon and spinach leaves on top.
Sprinkle with walnuts and drizzle with lemon juice.
You can prepare the dressing. To do this, mix Dijon mustard, sour cream and pour over the dish.

Calorie content per serving - 580 kcal

Dried persimmon

For 4 persons: persimmon - 10 pcs., wheat flour - 30 g

Using a sharp knife, cut off a thin layer of skin from a fresh persimmon, leaving the stalk (it will come in handy). Then tie each fruit by the stem with a string and hang the resulting garland in a well-ventilated, dry place. You can cover the product from dust with gauze. Dried persimmons will be ready when they acquire a dark reddish-brown color and are covered with a white powdery coating. To prevent persimmons removed from drying from sticking together, they should be lightly sprinkled with finely ground flour.

Calorie content per serving - 125 kcal
Cooking time - from 15 minutes

Chicken legs marinated with persimmon

For 4 persons: persimmon - 5 pcs., onion - 1 pc., chicken legs - 1.5 kg, salt, ground black pepper

To make the marinade, cut the persimmon into quarters, remove the skin and seeds. Peel the onion and cut into slices. Place persimmons and onions in a blender and chop. Wash the chicken legs. Rub each with salt and pepper. Place the meat in a bowl and pour in the marinade. Place in the refrigerator for 2 hours. Preheat the oven to 180°C. Grease a baking sheet with oil, place chicken legs on it, pour in the marinade and bake until golden brown.

Calorie content per serving - 575 kcal
Cooking time - 210 minutes

Persimmon jam

For 4 persons: persimmon - 10 pcs., sugar - 500 g, cognac - 150 g, vanillin - 5 g

Rinse the persimmon thoroughly, cut in half, remove the seeds. Remove the pulp with a tablespoon, place in an enamel pan and lightly mash with a fork, add sugar, vanillin and cook over low heat for about 10-12 minutes, stirring constantly. Then remove from heat and add cognac, stir. Pour the prepared jam into sterile jars. Cool, only then close with lids. Store in a cool place or refrigerator. You can add chopped lemon zest to persimmon jam.

Calorie content per serving - 290 kcal

Persimmon Pie

For 6 persons: persimmon - 3 pcs., sour cream - 250 g, eggs - 2 pcs., sugar - 1.5 cups, flour - 2 cups, baking powder - 15 g, butter - 100 g

Knead the dough from flour, butter, baking powder, one egg and one glass of sugar. Roll out into a thin layer, place in a round heat-resistant form, form sides.
Wash the persimmon, cut into any shape, place the pieces on the dough.
Mix sour cream, one egg, the remaining sugar, beat in a blender, pour the prepared mixture over the pie, and bake in a preheated oven for about 20 minutes.

Calorie content per serving - 390 kcal
Cooking time - 50 minutes

Persimmon and melon cup

For 8 persons: persimmon - 6 pcs., kolkhoznitsa melon - 1 pc., semi-dry champagne - 1 bottle, dry white wine - 1 bottle

Peel and seed the melon, remove the pulp and cut into pieces.
Wash the persimmon, remove skin and seeds, cut into small cubes. Place in a cup maker. Pour in well-chilled wine and champagne. You can add ice cubes if desired. Pour the prepared cruchon into glasses and serve. You can add pieces of kiwi, lemon and orange slices to the cup.

Calorie content of one serving - 90 kcal

Light persimmon pie

For 4 persons: persimmon - 2 pcs., milk chocolate - 1 bar, flour - 400 g, butter - 250 g, sugar - 10 tbsp. l., eggs - 5 pcs., salt - a pinch, baking powder - 15 g, cottage cheese - 700 g, sour cream - 2 tbsp. l.

Mix flour with sugar (4 tbsp), salt, butter and baking powder. Rub everything with your hands. Add the egg one at a time (2 pieces in total) and mix. Place the finished dough into the mold. Beat the remaining eggs, sugar, sour cream in a blender and add cottage cheese. Place the mixture on the shortbread dough and spread evenly. Cut the persimmon into slices and place on top. Bake for 20 minutes. Drizzle with melted chocolate.

Calorie content of one serving - 210 kcal
Cooking time - 40 minutes

Persimmon jelly

For 2 persons: persimmon - 2 pcs., gelatin - 15 g, flower honey - 2 tbsp. l.

Soak gelatin in warm water (100 ml). Wash the persimmons, peel them, remove the seeds. Line small molds with cling film - its edges should hang down so that the jelly can be easily removed from the mold. Mix persimmon pulp with gelatin and honey in a saucepan and place on low heat for a couple of minutes.
Pour the mixture into the molds. Place in the refrigerator for 2 hours. Before serving, remove the jelly from the molds.

Calorie content of one serving - 230 kcal
Cooking time - 30 minutes

Persimmon with rice

For 2 persons: persimmon - 1 pc., star anise - 1 pc., cinnamon - 1 stick, chicken broth - 200 ml, cream - 50 ml, rice - 100 g, butter - 100 g

Fry the spices in butter: star anise and a cinnamon stick broken into small pieces. Add rice, fry until translucent, add broth, simmer until done under the lid over low heat, add cream at the very end and mix well.
Cut the persimmon into cubes and mix. Place prepared persimmons in vases or bowls, and rice on top.
Serve the finished dish with the chicken.

Calorie content of one serving - 140 kcal
Cooking time - 40 minutes

Salad with shrimp, salmon and persimmon

For 2 persons: persimmon - 1 pc., shrimp - 100 g, oranges - 3 slices, olive oil - 2 tbsp. l., soy sauce - 1 tsp., smoked salmon - 100 g, salad mix - 100 g

Wash the persimmon thoroughly, peel it, cut it into slices or small cubes.
Wash the salad mix, dry it, put it in a bowl. Drizzle with a mixture of orange juice, soy sauce and olive oil and mix gently with your hands.
Boil the shrimp, cool and peel, add to the salad, along with persimmons and fish cut into thin slices.
You can add radishes or tomatoes to the salad to taste.
Mix everything well, cool and serve.

Calorie content per serving - 130 kcal
Cooking time - 20 minutes

Curd soufflé with persimmon

For a rectangular mold 10x15 cm: 1/2 pack of cottage cheese 100 ml heavy cream 2 tbsp sugar 100 g prepared sponge cake 2 persimmons 20 g gelatin 50 ml orange liqueur 50 g whipped cream

Pour gelatin into 1/2 cup of cold boiled water, leave for 20-30 minutes to swell, then dissolve in a water bath, divide into 2 parts. Peel the persimmons, puree them in a blender along with 1 tbsp sugar, add half the gelatin, mix.

Beat cottage cheese with cream and sugar, add the remaining gelatin, mix.

Place the biscuit on the bottom of the mold, soak in orange liqueur. Pour the jelly mixture with cottage cheese on top and place in the refrigerator for 15-20 minutes. Then pour the jelly mixture with persimmons, put in the refrigerator for 4-5 hours, until completely hardened. Cut the finished soufflé into pieces, decorate with whipped cream and serve.

Persimmon with pineapples and nuts

1 persimmon, 2 canned peaches halves50 g canned pineapples (cubes),100 ml peach juice,20 g gelatin, 1tbsp hazelnuts or walnuts,50 ml orange juice

Pour gelatin into 1/2 cup of cold boiled water, leave for 20-30 minutes to swell, then divide into 2 parts. Dissolve one part in heated orange juice, the other in peach juice. Cut the persimmon into slices, place in a bowl along with pineapples, pour in orange jelly, cool to room temperature, then put in the refrigerator for 10-15 minutes. Place peach halves and nuts on the frozen orange jelly, pour over the peach jelly, cool, and put in the refrigerator for 3-4 hours until completely frozen.

Chocolate covered persimmon slices

2 persimmons 100 g chocolate 1 tbsp coconut flakes

Cut the persimmon into slices and freeze. Melt the chocolate in a water bath. Dip persimmon slices in chocolate, roll one side in coconut flakes and freeze again. Allow to thaw for 5-10 minutes before serving.

Baked persimmon with honey

1 persimmon 1 tbsp honey 1 tbsp walnuts cinnamon - to taste Wash the persimmon, dry it, cut off the top, remove the pulp and seeds with a spoon.

Grind the pulp, mix with chopped walnuts and honey, add a pinch of cinnamon. Transfer the resulting mixture into the persimmon, cover with the cut-off lid. Bake in the oven at 180 degrees for 10-15 minutes.

Persimmon baked in sour cream

3 persimmons

125 g sugar

1 egg

1 tbsp flour

1/2 cup sour cream

juice and zest of 1/2 lemon

1 tsp powdered sugar with vanilla

Prepare the sauce: beat the egg with 1 tablespoon of sugar, add flour or sour cream, beat lightly. Place the persimmons in a pan, add a glass of water so that the fruits are completely covered, add the remaining sugar, juice and grated zest, bring to a boil, remove from heat and leave for 30 minutes, covering the pan with a lid. Remove the persimmon, remove the skin and seeds, and place in a mold. Pour over the sauce and bake in the oven at 180 degrees for 10-15 minutes. Serve dessert sprinkled with vanilla powdered sugar.

Homemade ice cream with persimmon

2 persimmons 100 ml heavy cream 75 ml milk 1 tbsp honey 2 egg yolks 1 tbsp sugar

Combine milk with cream and honey, put on low heat and bring to a boil. Grind the yolks with sugar until white. Remove the milk-honey mixture from the heat, stirring constantly, pour in the yolks in a thin stream. Place back on the heat and bring until thickened, stirring constantly. Do not let the mixture boil! Remove from the stove, cool and put in the freezer for 30 minutes, remove, beat and put away again. Freeze, whisking every 30 minutes until it becomes loose. Then add persimmon puree, mix lightly and remove until completely frozen.

Apple pudding with persimmon

(for 1 serving) 1 apple 1 persimmon 2 tbsp sugar 1 tbsp semolina 1 tsp gelatin 1 tsp vanilla sugar 1 tsp grated almonds

Pour gelatin into 1/2 cup of cold boiled water, leave for 20-30 minutes to swell, then dissolve in a water bath. Grind the apple into puree, add half the sugar and vanilla sugar, bring to a boil, add semolina in a thin stream and cook for 5 minutes. Pour into the mold and let cool completely. Peel the persimmons from the skin and seeds, grind in a blender, add the remaining sugar and gelatin, pour into the mold onto the apple layer. Let it harden. When serving, sprinkle the dessert with grated almonds.

Baked persimmon with citrus fruits

Preheat the oven to 180 degrees C. Grease 4 foil squares with oil. Cut 3 persimmons into 8 slices, peel and remove membranes from 1 pink grapefruit, divide 2 oranges into segments and remove membranes. Divide the fruit into 4 squares. Sprinkle with 4 tablespoons brown sugar. Lift the edges of the foil and make large envelopes. Place the envelopes on a baking sheet and bake for about 20 minutes.

Sweet bread with persimmon

For this recipe, the persimmons must be very ripe. If the fruit is still hard, you just need to put it in a dark place and wait a couple of days. Some people recommend wrapping each fruit in newspaper or parchment. On the third day my persimmons ripened and were ready. And I got down to business - baking sweet bread with persimmons.

The ingredients for persimmon sweet bread are as follows:

3 ripe persimmons /400 gr. flour / 200 gr. cane dark sugar / 125 gr. butter /100 gr. almond crumbs / 3 eggs / 15g. baking powder / pinch of salt.

After first removing the peel from the persimmon, you need to simmer it with sugar for 10 minutes over low heat. Separately, beat the eggs into a strong foam, into which gradually add first the cooled persimmon jam, melted butter, and then all the other bulk ingredients, stirring from bottom to top. Carefully transfer this mixture into a 1 liter capacity pan lined with parchment. Bake for 1 hour at 160 degrees.

Cheesecakes with persimmons

Peel 800 g of persimmon, remove the seeds, and finely chop. Grind 500 g of cottage cheese with sugar until you get a uniform mass. Then add 1/2 cup of wheat flour, salt and persimmon. Mix well. From the resulting mass, form small cakes 1-1.5 cm thick. Roll them in breadcrumbs and fry on both sides in vegetable oil until a golden brown crust forms. Serve with sour cream.

Persimmon with rice

Fry the following spices in butter: 1 pc. star anise, a piece of cinnamon stick, 3 cardamom kernels. Add rice, fry until transparent, add broth in a ratio of 1:2, simmer until done under the lid. Separately, fry the finely chopped sweet green and red peppers. Add to rice. Cut the persimmon into cubes, mix with ready-made warm rice, and let stand. Serve with chicken or as a separate dish.

Onion salad with persimmon

Cut 4 firm persimmons and 4 large unsweetened apples into thin slices 2-3 mm thick.

Marinate onion cut into half rings in lemon juice, and then add to slices of persimmon and apples. Add a little vegetable oil, salt and pepper to taste. Serve with meat, poultry, fried fish.

Persimmon salad with anchovies or smoked salmon

Ingredients:

400 g smoked salmon fillet,

4 tsp. red caviar,

8 quail eggs,

200 g soft cream cheese,

50 ml cream 30%,

2 persimmons.

Recipe:

Let's prepare the cheese cream; to do this, mix the cream cheese with the cream and add ground ginger and salt. Beat the mixture well. Wash the persimmon and cut into slices, removing the seeds and stem. Boil quail eggs, cut in half. Cut the salmon fillet into slices. Place lettuce leaves on plates, place persimmon and salmon slices on top. Place the cheese cream in a pastry bag and squeeze the cheese cream into the salad in the form of stripes or dots. Garnish the salad with halves of quail eggs and red caviar.

Cream cheese can be replaced with soft low-fat curd cheese, and to add a piquant taste, replace part of the cream with light mayonnaise.

The sauce can be prepared from olive oil, white wine vinegar and a small piece of bell pepper, blended.

Persimmon jam for the freezer

In a large saucepan, combine 5 cups persimmon puree, 3 cups white sugar, 1/4 cup fresh lemon juice, 1/2 tsp. grated orange zest and 1 pinch of ground nutmeg.

Boil for 30 minutes until the puree thickens slightly. Pour into sterilized jars. When cool, store in the freezer.

Melon and persimmon cupochon

Cut a small ripe melon into pieces, add four kiwi slices, persimmon slices (6 pcs.), pour over kiwi liqueur and leave for one hour. Next, pour in a bottle of champagne and two bottles of Riesling (cool all alcohol).

Sweet strips with persimmon "By the fireplace"

Preheat the oven to 190 degrees C. Grease a rectangular pan with butter. Sift 2 cups plain flour, 1/2 cup pancake flour, 1 teaspoon ground cinnamon, 1 teaspoon ginger, 1/2 teaspoon baking soda and 1/4 teaspoon salt. In another bowl, beat 1/2 cup unsalted butter, 1 cup sugar and 1 tablespoon lemon zest. Add 1 egg with the pulp of 2 persimmon fruits, mix everything. Gradually mix dry ingredients with wet ingredients. Pour the batter into the prepared pan and smooth it out. Bake for 25 minutes until golden brown. Remove from oven and let cool completely. Then sprinkle with powdered sugar and cut into strips.

Spiced Christmas cookies with persimmons

Preheat the oven to 180 degrees C. Dissolve 1 teaspoon of baking soda in the pureed pulp of 2 persimmons and set aside. Sift 2 cups flour, 1/2 teaspoon ground cinnamon, 1/2 teaspoon cloves, 1/2 teaspoon nutmeg, 1/2 teaspoon salt into another bowl. Separately, beat 1 cup sugar with 1/2 cup butter, whisking, add 1 egg and persimmon. Sift dry ingredients, add 1 cup raisins and 1 cup chopped walnuts. Spoon the dough onto a baking sheet.

DESSERT WITH PRUNES AND PERSIMONS

Ingredients:

2 large ripe non-astringent persimmons
12 pitted prunes
400 g natural yoghurt (I used sour cream and sugar)
60 - 80 g chocolate

Preparation:

Cut the prunes into small pieces. Remove the seeds from the persimmons and cut them into small cubes. Grate the chocolate. Layer the prunes, half the yogurt, persimmons and yogurt again into cups. Sprinkle the top with chocolate chips.

Persimmon is a tasty and unusual berry. Its peculiarity lies in the timing of ripening. Fruit production begins in October and ends with the first frost.

Here we will look at recipes for delicious jam and persimmon jam.

Jam “Berry Mood”

Tired of traditional jam and want something new? We invite you to consider a recipe for making a spicy and transparent persimmon dessert. In cooking, this is a real discovery. The taste of the finished product is tart, slightly creamy and aromatic. At first the dessert seems strange, but after 2 spoons it is impossible to tear yourself away from it. Despite the fact that the delicacy is considered an acquired taste due to its extraordinary taste.

Products:

• filtered liquid - 150 ml;
• star anise or star anise - 4 pcs.;
• ripe persimmon - 2 kg;
• pink pepper - 20 peas;
• lemon - 2 pcs.;
• vanilla pod - 1 pc.;
• cinnamon stick - 2 pcs.

Procedure:

1. Wash the main ingredient, dry it and remove rough skin. Grate the resulting pulp using a medium-sized grater. Remove the pits while slicing.
2. Pour freshly squeezed lemon juice and filtered liquid into an enamel pan. Bring to a boil over medium heat, add prepared seasonings and 1 tsp. chopped zest.
3. Warm up for a quarter of an hour at low temperature. Then add the persimmon pulp and simmer for 20 minutes, remembering to stir the contents regularly.
4. Take out the cinnamon and vanilla bean. Cover the persimmon jam and leave to infuse for 30 minutes.
5. Place the sweet dessert in clean, sterile jars, close the lids tightly, and store in the cellar.

Dessert with oranges

You still don’t know what you can make from persimmons for the winter? It can be combined with different seasonal fruits. The citrus fruit, namely orange, gives the product a special piquant flavor. The delicacy turns out bright, aromatic and simply incomparable in taste. If desired, you can add feijoa fruits. Ready-made jam helps restore the functioning of the cardiovascular system and remove salt deposits from the body.

Products:

• oranges - 300 g;
• granulated sugar - 600 g;
• persimmon - 1 kg.

Operating procedure:

1. The berries are thoroughly washed, dried and cleared of rough skin, stalks and internal seeds. Cut the prepared pulp into medium-sized cubes. Place in an enamel pan.
2. Rinse the citrus, pour boiling water over it twice and dry. Chop with the skin, but without the seeds, into equal slices. Place in a blender bowl and puree until smooth. Combine the finished orange puree with pieces of persimmon, add granulated sugar, stir. Cover with gauze and leave to infuse for 60 minutes.
3. After time has passed, the mixture must be stirred with a wooden spoon. Place on the stove, bring to a boil and cook over low heat for 30 minutes, with the lid open.
4. Then close and simmer for another 10 minutes. Pour the prepared jam into sterile containers, close tightly and put in a cool place.

A sweet delicacy made from astringent persimmon

Mostly in stores, persimmons can be found in unripe form with a bright astringent taste. If you buy such fruits, you shouldn’t be upset, because you can make delicious jam from them. To do this, before you start cooking, the persimmons must be washed, dried and placed in the freezer on a special tray. The shelf life in the freezer is 24 hours. The astringency will be completely removed from the ingredient. Now let's look at the detailed recipe.

Products:

• granulated sugar - 1.5 kg;
• lemon - 2 pcs.;
• persimmon - 3 kg.

1. Leave frozen fruits on the kitchen counter to thaw. Cut each of them into slices no more than 1.5 cm thick, remove the seeds.
2. Place in a large container in layers along with sugar. Cover with gauze or a lid and leave at room temperature for 1.5 hours.
3. After the specified time has passed, add a little filtered water. The main thing is not to overdo it. Place on the stove and bring to a boil over low heat. Cover and leave on the kitchen counter to cool.
4. Boil water in a separate saucepan. Rinse the lemon and place it in boiling water. Blanch for 3 minutes. Pour in cold liquid again, cook again for 3 minutes from the moment of boiling. Repeat the procedure one more time. Chop the processed fruit together with the skin into thin rings.
5. Bring the dessert to a boil again, add lemon slices, simmer for another 5 minutes and pack into clean jars. Close tightly and store in a cellar or refrigerator.

From overripe persimmons

Making a sweet dessert from juicy, overripe berries is quite difficult, but possible. In order to obtain the required consistency, you will need to add spices and more granulated sugar to the treat. The delicacy turns out soft and uniform in consistency. Jam can be added to baked goods, cottage cheese casserole or served with pancakes and pancakes.

Products:

• Chinese star anise - 1 pc.;
• persimmon - 500 g;
• citric acid - 0.5 tsp;
• cloves - 2 pcs.;
• granulated sugar - 400 g.

1. The berry must be carefully washed, the leaves and stalk removed. Dry with disposable towels. Using a spoon, scoop out the pulp from the fruit, separating it from the seeds. Place in an enamel pan, cover with granulated sugar. Stir, cover and leave for 50 minutes to dissolve the grains.
2. After the specified time, place the container with the contents on the stove, boil and cook on low heat for 30 minutes. Add spices, mix and leave on the kitchen counter for 2 hours. Then heat for 10 minutes, package in sterile jars. Close tightly, cool and store in a cool place.

Delicious...even tastier

Original recipes persimmon preparations for the winter

Does classic-style jam last in the cellar for years? In this case, you need to change something and start preparing new original versions of the sweet treat. We invite you to consider a selection of delicious and unusual desserts.

With rum

Products:

• granulated sugar - 1.5 kg;
• persimmon - 3.2 kg;
• ground cinnamon - 16 g;
• white rum - 90 ml;
• Zhelfix 2 in 1 (orange) - 110 g.

Actions:

1. Rinse the ripe berries, remove the skin and seeds. Grind the resulting pulp through a sieve into an enamel container. In a cup, mix gelfix with 200 grams of granulated sugar. Combine the 2 resulting masses, mixing thoroughly.
2. Place on the stove over medium heat. Bring to a boil and add the remaining sugar. Stir, reduce temperature to low and simmer for 60 minutes. A quarter of an hour before turning off, add chopped cinnamon and stir.
3. Turn off the stove, pour in the rum and mix everything again. Pack into sterile jars and close tightly. After cooling, remove the container with the contents to the cellar or refrigerator.

With walnuts

Products:

• lemon - 100 g;
• granulated sugar - 700 g;
• persimmon - 1.1 kg;
• walnut - 150 g;
• filtered water - 150 ml;
• coffee - 60 g.

1. Rinse the ripe berries, remove the seeds and rough skin. Chop into equal cubes. Place in a suitable container for cooking, add sugar and mix everything thoroughly. Cover and leave on the kitchen counter for 90 minutes.
2. Preheat the oven to a temperature of 170 degrees. Place the finished sweet pieces on a clean baking sheet. Place it in the oven and leave for 30 minutes. Don't forget to stir, 2 times will be enough.
3. Meanwhile, rinse the lemon fruit, place in boiling water for 3 minutes and rinse again with a foam sponge. Cut off the zest in a thin layer and chop finely. Squeeze the juice from the pulp and strain it through a sieve. Dissolve coffee in 100 ml water.
4. Carefully remove the persimmons from the oven. Place in a saucepan and combine with coffee drink and lemon juice. Pour in the zest, stir and place the container with the contents on the stove. Add a little filtered liquid to prevent the composition from burning; 50 ml will be enough.
5. Cook on medium heat for 40 minutes, stirring regularly. Cover and leave until completely cool. Add peeled and fried walnut kernels, boil and cook for another 10 minutes.
6. Place the finished treat into clean, sterile jars. Close tightly, and after cooling, remove to a cool place.

With ginger and pumpkin

Products:

• pumpkin - 650 g;
• granulated sugar - 400 g;
• persimmon - 300 g;
• filtered water - 200 ml;
• ginger root - 8 cm.

Procedure:

1. Wash the persimmon, remove the stem and seeds. Chop together with the skin and place in an enamel pan.
2. Peel the ginger root, rinse and cut into strips on a grater. Wash the pumpkin, remove skin, seeds and fibers. Cut into medium sized cubes.
3. Combine all prepared ingredients, add granulated sugar, stir. Pour in the required amount of water, place on the stove and bring to a boil. Reduce heat, cook for 1 hour. Do not forget to stir and remove any foam that forms on the surface.
4. Pack into clean jars and close tightly. Turn it over, wrap it until it cools completely, and then put it in the cellar or refrigerator.