There are persimmons trees on the slope above my grandparents’ graves, which are beautiful while you’re looking across the cemetery and down to the river. They are not as beautiful when mashed onto the bottom of your shoes, and making the car smell atrocious.
So when a coworker of Indian heritage gave me a bag with six plump, orange fruits and a few persimmon chocolate chip cookies, I was skeptical. These were Fuyu persimmons: in season until February, sweet but light, and not as crotchety (harsh when unripe) as the American persimmon.
Turns out you can cook tons of things with persimmons! I decided to wing it, and make carrot and persimmon soup. I’d recommend it for these cold, rainy days, but please note: test the seasonings carefully as you go! It’s tricky.
Carrot and persimmon soup
1 tbsp olive oil
6 persimmons, peeled and chopped
3 carrots, peeled and diced
1 large onion, diced
1 garlic clove, minced
1/2 cup coconut milk
3 cups broth
1 tsp ginger
1/2 tsp cardamom
dash pepper and 1/2 tsp salt
-Heat the olive oil over medium in a large dutch oven.
-Add carrots and onions, let cook until onions are translucent.
-Add persimmons, spices, let cook for 10 minutes.
-Add broth, cook for a few more minutes, then puree with hand blender and add coconut milk.
-Test to see if the spice is ok! I ended up adding a few little things.