Persimmons. A totally underrated fruit. And all too rare here in Tennessee (at least, I haven't seen much of them). I remember going through a persimmon phase when we lived in California, and it was there that we first created this dish for Thanksgiving, years ago during our BB (before blog) era (related: if Thanksgiving falls and it is not blogged, did it ever really happen?) I kid, of course, but I am sure there were many recipes lost and forgotten because of the lack of a blog on which to record it. When I saw a pile of (somewhat sad-looking, admittedly) persimmons at the market, I realized that it had been years since I'd had the fruit and I had missed it, dearly. I quickly crawled out of my nostalgia, threw a half-dozen of the least-bruised fruits into a bag, and decided to recreate that original dish for this year's feast. Let me just say that the contrast of the crunchy green beans and soft, creamy persimmon was ideal, bringing a perfect element of sweetness to an otherwise

Oct. 23, 2023, 8:10 p.m.

Share

0

6

0