Persimmon Chèvre Spread

I just love this spread!  It makes a great dessert by spreading it on to a crostinis and drizzling it with maple syrup. It’s also especially great accompanying a cheese plate.  Or just eat it : )

Persimmon-Chevre-Spread

I just love these orange beauties.  My friend Christine has a very prolific Hachiya tree and I had never tried one until I ate one of her very ripe ones.  I was in heaven, it’s like a fruit pudding.

Persimmon-Spread

I like to drizzle a little maple syrup on top as well!

Persimmon-and-Chevre-Spread

 Recipe: Approx. 1 Cup

  • 1 Small Ripe Hachiya Persimmon
  • 4 Oz. Chèvre Goat Cheese
  • 2 Tablespoons Extra Virgin Coconut Oil
  • 2 Tablespoons Maple Syrup (extra to drizzle on top – optional)
  • 1/4 Cup Raw Walnuts

Instructions:

 Put the cheese, coconut oil and maple syrup into a food processor and puree.  Add the persimmon a little at a time until desired thickness.  (It depends on the size and juiciness of the persimmon, you don’t want a runny spread)

Add walnuts and pulse until desired texture.

I like it with chunks of walnuts, if you prefer it creamy you can puree completely until smooth.

(refrigerate before serving)

Health Benefits:

Persimmons Latin name means “food of the gods.”  They are high in fiber helping to support a healthy digestive system. Due to their bright orange skin they are an excellent source of vitamin A that nourish the eyes and help prevent age related macular disease. They help to detoxify the large intestine, and increase immunity. They have an excellent source of anti-oxidants that helps reduce high blood pressure and are a very good source of vitamin C, especially native Chinese and American persimmons, which provide 80% of the daily requirement. They give the body energy and help symptoms of stress, fatigue and tiredness.

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