Persimmon, the perfect fruit for Autumn Porridge wherever you are enjoying fall

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Persimmon’s are a fairly new fruit to me. I only came across the vivid orange autumnal fruit a few years ago during a stay in Frankfurt. Every morning I would walk to the local greengrocers to buy a huge 1 Euro Persimmon for my morning Porridge and head back, only stopping to admire the red squirrels that lived on my road. 

Since that very cold winter I have added Persimmons to my Porridge repertoire from October to January. However Persimmons seem to have followed me around the globe. From California farmers market fruits, that made the best Halloween Persimmon Porridge in Yosemite, to preserved Persimmons that kept me going on Japanese tea farms. 

Whilst Persimmons are popular across the globe they are little known in the UK. Partly price and availability but mostly due to a lack of recipes, Persimmons are a poor cousin to that other autumn favourite the Pomegranate. I hope to do my bit to change that with this recipe, which I hope you will enjoy throughout the coming winter months. 

Multigrain Baked Persimmon Porridge

2 large Persimmons

1 cup of jumbo oats

1 cup of millet flakes

2 cups of milk or almond mylk 

2 cups of water

Pinch of sea or pink Himalayan salt

1/4 teaspoon of vanilla extract

2 tablespoons of ground almonds 

A generous handful of Thompson raisins 

Nutmeg to garnish

 

Makes: Two generous portions 

Takes: 30 mins

Method: 

Take two large ripe Persimmons and wash well.

Pre-heat the oven to 160c then put the fruit on a baking tray and place into the hot oven. 

Cook the persimmons for 20 mins, or until soft, being careful not to burn the fruits.

Remove the baking tray from the oven and set aside to allow the fruit to cool.

Then into a large saucepan put the oats, millet, water and milk or mylk and bring to the boil.

Reduce the heat to a simmer and cook for 3 mins then add the salt and vanilla to the cooking grains, stirring it in thoroughly.

Keep stirring and keep cooking for another 2-3 minutes until the mix becomes a thick Porridge. Then stir in the ground almonds.

Remove the saucepan from the heat and set aside whilst you prepare the Persimmons.

Take the fruit and carefully peel with a knife. Then slice into rounds of about 1 cm thickness.

Pour the Porridge into bowls, garnish with the persimmon slices, a generous grate of nutmeg, a sprinkle of raisins and serve piping hot. 

If you want a bit more on your Porridge you can try these optional extras;

Toasted sunflower seeds – sprinkle some over the Persimmon slices for a nice chewy texture to the soft fruit. Also adds a lovely toasty aroma. 

Chia seeds –  topping with these seeds will add omega 3 and essential minerals

Honey – for those who like things a bit sweeter drizzle a little over the Persimmon slices to really bring out the flavour of the fruit.  

Lucuma powder – a teaspoonful of this powder stirred in to the cooked oats will add a low GI sweetness to your Porridge and minerals such as calcium too. 

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