If you’re going to talk about it, do it. If you’re going to do it, do it right.
That’s my resolution for the year. No half-assing things. Less talk, more do.
Within this, one of my missions is to start taking advantage of more things I enjoy. That means making post-work yoga class a bi-weekly routine, not a bi-monthly rarity. (Trust me, a yoga class full of warm people after a wintery, long workday – it feels like a godsend. It’s worth every cent and evening minute.)
This time of year, that also means persimmons. Persimmons, persimmons, persimmons.
Persimmons are worth splurging on at the grocery store, if only to make this recipe alone.
Steeped among all the winter citrus, these gems are one of the sweetest fruits of the season, and I mean that in both a literal and non-literal sense. Their apricot-meets-mango taste is intense, and their short-lived, once-a-year novelty feels even sweeter. Again, they’re a worthy addition to your grocery cart. Especially when they’re foreseeable future includes tahini and maple.
There are two types of persimmons – Fuyu and Hachiya. Both are best when super ripe, but the Hachiya’s in particular need to be matured to the point of softness where they’re shriveled and almost mushy. Otherwise, you’ll be left with this weird, puckery sensation in your mouth. Fuyu’s can be eaten when still slightly firm, but don’t let your impatience get the best of you. These slightly stouter, disk-like versions are best after their color turns from citrusy orange to an almost tomato-like appearance. The body should have a slight give to it, too.
Let’s not just talk about them, let’s do them. And let’s do persimmons right. Pick a few up, let them ripen, and then whip up this divine breakfast. Throw in a few cashews or nuts for some crunch if you’re feeling extra heavenly. Enjoy.