Persimmons Take II

For Thanksgiving this year I decided to make a spinach persimmon salad and a persimmon pie. I found these recipes from searching around and tweaked them to my own personal taste.

Spinach and Persimmon Salad

    • 1/4 cup rice vinegar (I used balsamic)
    • 2 tablespoons orange marmalade (I used grapefruit)
    • 1 teaspoon toasted sesame oil
    •  Salt and pepper
    • 5 quarts baby spinach leaves (1 1/4 lb.), rinsed and crisped
    • 3 firm Fuyu persimmons (5 oz. each), peeled and sliced into thin wedges
    • 3/4 cup toasted pecans (or glazed)
    • 1/2 cup feta cheese
    • In a large bowl, mix vinegar, marmalade, and sesame oil. Add salt and pepper to taste. Add spinach, persimmons, cheese and pecans. Mix gently to coat with dressing.

 

Note: The dressing and persimmons for this salad can be prepared up to 4 hours ahead; wrap fruit airtight and chill. Assemble the salad shortly before serving.

Tradition says pumpkin pie is what to serve, but since I had a few more frozen persimmons freezer I decided to use those instead of roasting a pumpkin. It came out a little sweeter than I anticipated since the fruit was so ripe.

Persimmon Pie

3 eggs, lightly beaten
2 cups persimmon pulp (about 4-5 persimmons)
1 (14 oz.) can evaporated milk
2/3 c. sugar
1/4 tsp. ground cloves
1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. salt
1 unbaked 9 inch pie shell
Whipped cream, optional
Combine eggs, persimmon pulp, condensed milk, sugar, cloves, ginger, cinnamon and salt. Mix well. Pour filling into pie shell. Bake at 350 degrees for 45 minutes or until center is firm. Serve with whipped cream topping.
Happy Thanksgiving Everyone!!
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