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