OCTOBER 24, 2011


Persimmon’s are finally in season and they are all around us. At the market, on my friends tree, and at the local farmers markets. I am a late bloomer when it comes to this overly delicious fruit and it wasn’t until last year that I was introduced to them.

I purchased a few persimmons not really knowing what I was going to do with them.  At the beginning of this year I had bookmarked a post from White on Rice couple for Grandma’s Persimmon Cookies but never got around to making them.  I had also bookmarked Chocolate Persimmon Muffins from one of David Lebovitz’s blog posts, but yet again, failed to follow through. Well, here I am with some very ripe persimmons and a few recipes that have been put at the top of my “to-do” list.

This past weekend was crazy busy.  Lots and lots of sports, thus lots of time spent at the park, a Bat Mitzvah and our school’s big Halloween carnival and fund raiser. Yesterday was spent at the carnival which meant not much good eating and exhausting every ounce of energy left in my body.  Prior to heading over to school that morning, I made a big batch of Beef Goulash, washed my lettuce, roasted the veggies for carrot soup, and pureed some persimmons.

Upon returning from the “Hoot” and after a 40 minute nap, I started dinner.  I was going to attempt to make the chocolate persimmon muffins, but it didn’t happen. Instead, I took some of the persimmon puree and made a cocktail.  I don’t even drink, but I guess that is what I needed.  M and I sipped on these mojitos while I made the salad dressing and pureed the soup.  I froze the rest of the puree in ice cube trays which now rest comfortably in my freezer for either a sweet treat or more mojitos.

This drink is the perfect blend of sour and sweet.  Not too strong, but just enough of a kick to confirm that this is not a slushy, but indeed a super good cocktail.

Persimmon Mojito
yield: 2-8 oz cocktails
adapted from here

6 ounces good rum
6-8 fresh mint leaves, bruised with a mortar and pestle
4 Tbsp. fresh squeezed lime juice
2 Tbsp. Simple syrup
3 Tbsp. persimmon puree
Club soda
lime slices
ice cubes-crushed

• puree persimmons (remove skin), in a blender or juicer.
• place ice in a beverage shaker, add rum, bruised mint leaves, lime juice, and simple syrup. shake well and serve over ice in a tall glass. add the persimmon puree and combine gently, and top off with club soda. Garnish with a lime wedge and mint leaves.

note: to remove the skin from the persimmon, remove green stem. cut two slits with a pairing knife at the top of the fruit and drop in boiling water for about a minute. remove from water and immediately remove the skin. discard.