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.
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