Recipes from the Persimmon Festival

December 3rd, 2013 by Nina Macdonald

Persimmon & Pomegranate Salad

3 tablespoons shallots, finely diced

2 tablespoons lime juice, freshly squeezed

1 ½ tablespoons pomegranate molasses

½ cup extra virgin olive oil

½ cup pomegranate seeds

½ cup fuyu persimmon, diced in pieces about the same size as the pomegranate seeds

2 tablespoons cilantro, sliced leaves

salt and black pepper, to taste

Place the shallots, lime juice and about 1/4 teaspoon salt in a small bowl and let sit about 10 minutes. Whisk in the pomegranate molasses and then the olive oil. Stir in the pomegranate seeds and diced persimmon. Season to taste with salt and pepper. You may want to add more lime juice as well. Toss in cilantro to serve.

Persimmon Cheese Cake


1 ¼ cups gingersnap cookie crumbs

¼ cup all-purpose flour

½ teaspoon ground ginger

2 tablespoons brown sugar

¼ cup unsalted butter, melted


16 oz. cream cheese, at room temperature

1 cup Greek yogurt

1 cup sugar

1 cup persimmon puree

1 teaspoon cinnamon

1 teaspoon ground ginger

¼ cup all-purpose flour

1 tablespoon vanilla extract

4 large eggs

Preheat the oven to 350 degrees and lightly grease a 10” round spring form pan.

Combine all the ingredients of the crust in the bowl of a food processor and pulse to mix evenly. Press into the bottom of the pan and up the sides about 1 inch. Bake about 12 minutes, so you just begin to smell the gingersnaps.

Remove the crust from the oven and reduce the oven temperature to 300 degrees.

Use a mixer to prepare the filling. Place the cream cheese in the mixer and blend until smooth. Add the yogurt and blend in. Next add sugar, flour, spices, persimmon puree and vanilla. Blend on low until evenly combined. Add the eggs one at a time mixing well after each addition. Pour the mixture into the pan and bake 50-60 minutes. The cake is done when only the center 2 inches is wobbly.

Turn off the oven and prop the oven door open and allow the the cake to cool slowly for one hour. This is to keep it from cracking as it cools.

Remove the cake from the oven, lightly cover and chill about 6 hours or over night before serving.

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