PERSIMON® 3 WAYS

persiMon® 3 Ways
During university, Stephen and I were roommates along with one of our best friends. Our roommate would often bring persimmons and Stephen was never a fan. I love the flavour of persimmons but the fruit was a bit finicky to enjoy, waiting for them to ripen, then peeling and dealing with a fuzzy tongue afterwards. Having discovered persiMon®, a brand of persimmon fruit from Ribera del Xúquer region in Spain, his opinion has been swayed. persiMon® is ready to eat from the store with a firm texture and sweet flavour. As the fruit continues to ripen, the texture becomes similar to that of a peach or mango. Delicious straight from the box, persiMon® is also a versatile ingredient for a variety of dishes. In this blog post, we’ve partnered with persiMon® to show off the flavours of the lush fruit in 3 recipes that ranges a complete dinner menu.

Disclaimer: This is a sponsored post in collaboration with persiMon®. All ideas and opinions expressed are wholly mine.

We take advantage of the persiMon® fruit’s texture and sweetness in a take on the classic Asian dish, Sweet and Sour Pork with our first recipe. The second recipe focuses on the rich flavour of persiMon®, condensed in a pudding form and ends with a sweet, spiced, Mulled Wine with persiMon®, perfect for the holiday season.

persiMon® is available at grocery stores in November and December. To learn more about the fruit that is packed with vitamins C, K and A, contains folate, potassium, magnesium and manganese, and is high in fibre (6g per fruit) and antioxidants (beta carotene, lutein and lycopene), visit www.persimoncanada.com.

Sweet and Sour Pork with persiMon®
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Prep Time
45 min
Cook Time
25 min
Total Time
1 hr 10 min
Prep Time
45 min
Cook Time
25 min
Total Time
1 hr 10 min
The Pork
  1. 1lb pork butt cut into 1/2-inch cubes
  2. 1 tbsp canola oil
  3. 1 clove of garlic, grated
  4. 1/4 tsp onion powder
  5. 1/2 tsp sesame oil
  6. 1 tsp soy sauce
The Sauce
  1. 1/2 cup pureed persiMon®
  2. 1 tsp canola oil
  3. 2 slices of ginger, smashed
  4. 1 whole star anise
  5. 1/2 cup ketchup
  6. 1 cup white vinegar
  7. 1/4 cup sugar
The Batter
  1. 1/2 cup potato starch
  2. 1/4 tsp salt
  3. 1 egg, beaten
  4. white pepper to taste
The Stir Fry
  1. 1/2 cup diced persiMon®
  2. 1/2 cup diced bell peppers
  3. 1/4 cup diced onion
  4. 1 tbsp canola oil
Instructions
  1. Tenderize pork butt with meat tenderizer. In a large mixing bowl, coat the chunks of pork with the oil, grated garlic, onion powder, sesame oil and soy sauce. Marinate for 30 minutes.
  2. In a saucepan, heat up oil on medium high and fry ginger and star anise until fragrant, approximately 1 minute. Lower heat to medium and add ketchup, stir continuously until the sauce is caramelized. Add white vinegar and pureed persiMon®. Keep sauce on low heat and reduce until it is thick enough to coat and stick to a spoon.
  3. Add sugar to desired level of sweetness, set aside.
  4. Fill a wok with 2-3 inches of canola oil and heat until the oil hits 350 deg F.
  5. Into the bowl of marinated pork, add potato starch, white pepper, salt and egg. Mix thoroughly with hands until every piece of pork is coated.
  6. Fry battered pork until each piece is golden brown, approximately 3 minutes.
  7. Remove pork from oil and set aside. Let the fried pork cool for 5 minutes and then fry a second time for 2 minutes.
  8. Chop bell peppers, onions and persiMon® into 1/2-inch chunks.
  9. In a large wok, stir fry vegetables and persiMon® until just cooked but still crunchy and firm, add fried pork and toss with sauce.
  10. Serve immediately to keep fried pork crispy.
xiaoEats | Toronto Food Blog http://xiaoeats.com/
persiMon® Pudding Dessert
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 2 cups of pureed persiMon®
  2. 1/2 cup of chopped persiMon®
  3. 1/2 cup of hot water
  4. 1 envelop of gelatin powder
  5. 1/2 cup of coconut milk
  6. 1/4 cup of sugar
Instructions
  1. Peel persiMon® fruits and cut into chunks, puree in blender until smooth. Set aside 1/2 cup of persiMon® cubes.
  2. In a large mixing bowl, add hot water and gelatin powder, stir until the powder is thoroughly dissolved. Add in pureed persiMon®, coconut milk and sugar. Stir well until the sugar is fully dissolved, then stir in chopped persiMon® fruit.
  3. Pour mixture into molds, cover and let set overnight in refrigerator.
  4. Serve topped with chopped up persiMon® fruits.
Tip
  1. Adjust water ratios as needed for the instructions on the gelatin powder
  2. Adding the chopped persiMon® into the pudding adds texture to each bite, this is optional
xiaoEats | Toronto Food Blog http://xiaoeats.com/

Mulled Wine with persiMon®
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1 bottle (750ml) of red wine (i.e. Cabernet Sauvignon or Merlot)
  2. 1 persiMon®, sliced
  3. 2 cups of orange juice
  4. 8-10 cloves
  5. 2-3 cinnamon sticks
  6. 1/4 cup of honey
  7. 2 whole star anise
Instructions
  1. In a large saucepan, combine all ingredients over medium heat. Bring the mixture to a gentle simmer and continue to heat for 15-20 minutes, stirring occasionally.
  2. Serve with slices of persiMon® and cinnamon stick.
Tip
  1. To keep the drink alcoholic, do not boil. Keep the wine on a low simmer.
xiaoEats | Toronto Food Blog http://xiaoeats.com/
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