I HAD MY FIRST PERSIMMON.
Many readers have suggested using persimmon in oatmeal. However, I was completely overwhelmed at the idea. How would I possibly create a recipe using a fruit I had barely even heard of, and had definitely never tried?
One day, Allison brought a persimmon into work. Seeing her eat her first persimmon–the deep look of curiosity on her face as she sliced through and bit into its tangerine-colored flesh–made me want to try one as well.
But what would I do with it? What went well with persimmon?
Luckily, I didn’t have to think very hard. That evening, Allison texted me a recipe idea: persimmon, coconut, and vanilla. Bingo.
My first bite of the persimmon was brilliant. I was confused at first because it had virtually no smell. However, once I bit into it, the sweetness and velvety texture stunned me. It had a flavor that I couldn’t quite pinpoint–just undeniable sweetness. I’m smitten.
This recipe is for two, but you could double or half it as needed.
What you'll need:
- 1 cup coconut water or coconut milk
- 1 cup water (or more milk)
- 1/2 cup steel-cut oats (I use Country Choice Organic)
- 1 persimmon
- 1 tsp vanilla extract or vanilla bean paste
- 1/8 tsp salt
- shredded coconut for topping
How to make it:
- Add coconut milk and water to a large pot over medium heat.
- While you wait, prepare your persimmon. Dice it into as small of pieces as possible (the smaller the chunks, the more evenly distributed the flavor will be!).
- Once the liquid comes to a boil, add oats and diced persimmon. Reduce heat to medium.
- Stir occasionally. After about ten or fifteen minutes, add vanilla extract and salt. Stir.
- When you’re pleased with the consistency of the oatmeal, transfer to two bowls. Add a splash of coconut milk, shredded coconut, and any other additional toppings (pecans are wonderful).
Just an FYI:
I used a large Hachiya persimmon. If you are using a smaller Fuyu persimmon, you may need to use two.