Monday, November 17

Persimmon and Cinnamon Oatmeal

"What are persimmons?" ask my friends, particularly those from Southern California. Gasp! I grew up eating them right off the tree (along with pomegranates, apricots, tangerines, walnuts etc.) This was one of benefits of living in the agriculture heartland of central California:)

Eating it like an apple may be a little intense for someone who's never tried one though I have gotten several friends hooked on the dried persimmon slices sold at Trader Joes (or made in my food dehydrator). This oatmeal recipe is another great way to ease into persimmons and it couldn't be easier. Prep and cooking took all of about ten minutes.


3 medium fuyu persimmons, sliced or chopped
1-2 Tablespoons butter
2 tablespoons cinnamon
1 teaspoon honey
1 cup Oats ( quick or old fashioned uncooked)
1 1/2 cups water
1/4 teaspoon salt

For Oats: In 3-quart saucepan, bring water and salt to boil. Stir in the oats, then reduce heat to low heat, then cook for about 5 minutes or until most of liquid is absorbed. For the quick oats, cook for about 1  minute.
In frying pan, add butter. Let butter melt, then add persimmons and cinnamon. Continues sauteeing persimmons for about 10 -15 minutes or until soft. Remove from heat and stir in honey.
Dish out oatmeal in bowl, top with sauteed persimmons.

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