Persimmon season is upon us, and we are super excited! We absolutely love persimmons, especially in ketchup form. But it wasn't too long ago that a few of us were asking, "What is a persimmon!?" These little fruits are fantastically sweet when they are ripe, but catch them before they ripen and you'll pucker up! (As evidenced by this hilarious Georgia Organics post of FoodCorps members tasting unripe persimmons).
You'll know a perfectly ripe persimmon by its vibrant orange color. Like most of it's orange friends, the persimmon is packed with Vitamin C and is a great source of iron and calcium.
But the good news doesn't stop there. Not only are they delicious and nutrious, but folklore says they can predict weather patterns. According to the good ol' world wide web, the pattern in the seeds can give you a good idea of what kind of winter to anticipate. See a spoon? You're in for a world of snow! See a fork? Pack up your snow boots, because it's going to be a mild winter. (Let's all hope for the fork!!)
Here's how to make one of our favorite burger toppings, persimmon ketchup. It goes perfectly on toast, too, or even as a topping for baked brie!
Persimmon Ketchup Recipe
- 1 Tbsp oil
- 2 Tbsp diced onion
- 1/2 tsp minced garlic
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 persimmon
- 3 Tbsp apple cider vinegar
- 2 tsp sugar
- 1/4 cup water
- In a pot, heat oil over med and add onion, garlic, cumin & coriander
- Cook 4—5 min, or until onions are softened
- Peel and dice persimmon
- Add persimmon, apple cider vinegar, sugar & water
- Simmer 10—15 min, or until the persimmon is falling apart
- Transfer ketchup to food processor and purée until smooth