Mid October has arrived and thoughts of Halloween and Thanksgiving are on everyone’s mind.  In the Cuisiniers Kitchen, our thoughts have turned to persimmons.  Available from now through December, this delicious fruit is the perfect ingredient to put you palette in the holiday mood.

The two most common types of persimmons available in the United States are the Hachiya and the Fuyu.  Both are indigenous to China and were brought to the U.S. in the mid to late nineteenth century.  Persimmons are most commonly grown in California, the Mediterranean, Brazil, and Chili.  Both varietals are quite high in vitamins A and C and provide good amounts of fiber and potassium.

The following persimmon recipes are simple and delicious, so introduce yourself to persimmons!  Happy Holidays!

Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events

(Yields 4 Cups)

Persimmon Currant Jam:

• 1 ½ cups apple cider vinegar
• 1 each red onion, diced and caramelized
• 1 each granny smith apple, peeled, cored, and diced
• 1 cup golden raisins
• 1 cup sugar
• ½ cup fresh lemon juice
• 1 each jalapeno, minced
• 1 tbsp orange peel, minced
• 1 tsp ground coriander
• 3 tbsp currants
• 2 tsp kosher salt
• 2 ½ cups peeled persimmons, chopped

Combine all ingredients except persimmons in large sauce pot over medium heat.  Simmer, stirring occasionally until mixture thickens about 20-25 minutes.  Add persimmons and simmer until the persimmons are tender, 5-7 minutes.  Remove from heat and chill in shallow dish in refrigerator until completely cold.  Store in a favorite jar or container up to 1 week.  Perfect as a side sauce for you Thanksgiving Day turkey!

Serve and Enjoy!

Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events

5470 Lake Howell Road, Winter Park, FL

www.cuisinierscater.com