Have you ever tasted a persimmon? This little, orange, juicy and incredibly sweet fruit that appears in the market during fall. According to Hommer and Greek mythology, persimmon (or lotus) was a narcotic, causing people to lose their memory or sleep forever.
I didn’t have any memory loss symptoms the first time I ate a persimmon, but I definitely loved this fruit and its sweetens. I can’t even think of another fruit that has a similar sweetness to persimon. Not even bananas. In Greek persimmon is called Lotos, which means “fruit of the gods”. And I totally agree. This fruit is as sweet as honey.
There are different varieties and types of persimmon. The most common ones are “Fuyu” and “Hachiya”. The Fuyu persimmons are firm, squat and rounded. You can eat them immediately after buying. On the other hand, Hachiya persimmons are longer and heart shaped. They should be eaten when absolutely over-ripe, otherwise they can be extremely tart and stiff. It could take up to a week for Hachiya persimmons to ripen. To speed things up store them in a paper bag with an apple and leave them for a couple of days until they become extremely soft and have a jellylike texture.
Persimmons are widely available in the grocery store, so if you find them do not hesitate to buy them. Their beautiful, glossy, coral color and their sweet taste won’t disappoint you. You can add them in salads, cakes or even make a quick snack, like I did. Sourdough bread, tangy goat cheese and ricotta, good quality ham (or prosciutto) and juicy pieces of persimmon on top. Sprinkle with lime zest, fresh rosemary and almonds for extra flavor and aroma.
- 8 slices crusty bread
- 4 ripe (but not too ripe) Fuyu persimmons, peeled and cut into thin slices
- ½ cup fresh tangy goat cheese (at room temperature)
- ½ cup fresh ricotta
- 6-8 slices good quality ham
- 2 tbsp honey
- 4 tbsp olive oil
- ¼ cup toasted almonds, coarsely chopped
- Coarse ground black pepper
- Flaky sea salt
- 1 tbsp chopped fresh rosemary
- 1 tablespoon lime zest
- 1 tablespoon lime juice
- Toast the bread in the oven or the toaster for a couple of minutes until until crisp and lightly browned.
- Mix together ricotta, goat cheese, lime juice, lime zest and rosemary.
- Spread ricotta and goat cheese mix evenly over the bread slices.
- Lay a slice of ham on top and then add the persimmon pieces (4-6 slices of persimmon on each toast)
- Drizzle with the olive oil and the honey.
- Sprinkle with toasted almonds and lime zest. Garnish with rosemary sprigs.
- Serve immediately.
recipe adapted from food52