Every food blog out of North America right now, has recipes for pumpkin this and pumpkin that. Here is Israel, December is all about the persimmon.
To tell you the truth, I harbored deep-seated fears of persimmons until just a couple of years ago. Growing up in Indiana, locally grown persimmons were these super sour things that made your mouth involuntarily pucker. The other kids thought it was funny to eat them and pucker. I did not. Puckering is not fun to me.
So when I moved here and that first winter rolled around, and gone were all the mangoes, grapes, watermelons, stone fruits, (basically ever single delicious fruit on earth), leaving only guava (ack), early season apples, citrus (more puckering), and the dreaded persimmon, I figured I’d just stop eating fruit for a few months. But then one day, I had a fruit salad at someone else’s house, and lo and behold, those bright orange, sweet, juicy morsels turned out to be persimmons! I learned that there are different varieties of persimmons, some more astringent than others. Also, that you need to let them get really, really soft, before eating.
Like most fruits, persimmons are super nutritious. They are high in fiber, many disease-preventing anti-oxidants, vitamins C and B, and many minerals such as potassium, manganese, copper, and phosphorus. Not too shabby!
This oatmeal recipe I came up with, not only contains super sweet persimmons, but also coconut. You may notice that it’s my second recent post with coconut. (Saag paneer tofu). I am not on some miracle coconut bandwagon. Believe me, coconut has SO many calories I usually steer quite clear of it! But I find that the extra fat in this recipe, makes this literally the most filling breakfast ever. I eat this when I get back from the gym at around 9am, I am honestly not at all hungry until 1-2pm in the afternoon!
In the summer I find that I tend to eat lower in fat and higher in carb. But come the “cold” weather and my diet changes to higher fat and lower carb. Maybe you have noticed your own tastes and cravings change with the seasons? I think it’s quite healthy to follow seasonal changes and appetites.
Despite it’s decadent taste, this recipe comes in at around 320 calories, which is still not very high and can work for most people watching their weight.
- 1/2 cup rolled oats (in Israel, I prefer the thick cut oats)
- 3/4 cup water
- 1 persimmon, cubed
- pinch of powdered ginger
- pinch of cinnamon
- splash of vanilla extract
- 1/4 cup coconut milk
- 2 Tbsp unsweetened, coconut flakes
- 1/2 cup strawberries, sliced
- few drops of stevia if you need the sweetness
- Place the oats, persimmon, water, ginger, cinnamon, and vanilla in a small saucepan.
- Cover and cook over medium high heat for 5-8 minutes until the water is absorbed and the oats are to your preferred consistency.
- Scoop the cooked oatmeal into a bowl and top with remaining ingredients.