Description
From warm persimmon soup and roasted fall salads to spiced bread, cookies, and a persimmon old-fashioned, here’s what to make with Fuyu and Hachiya persimmons.
Ingredients
Persimmon Crostini with Savory Cashew Cream
Equipment
- Small food processor
- Frying pan or grill pan
- Small saucepan
- Bread knife
- Chopping board and knife
- Pastry brush (optional)
Ingredients
Savory cashew cream
- 1 cup / 140g raw cashews, soaked*
- 1½ tablespoons lemon juice
- ½ teaspoon apple cider vinegar
- ¼ teaspoon garlic powder
- 1 tablespoon nutritional yeast
- ½ teaspoon salt
- 3 to 4 tablespoons water, plus more as needed
Chili maple
- 2 tablespoons maple syrup
- ¼ teaspoon chili flakes
Crostini
- 1 baguette, sliced on an angle about ½ inch / 1cm thick
- Olive oil, for brushing
- 2 firm persimmons (such as Fuyu), thinly sliced*
- ⅓ cup / 30g walnuts
- A few sprigs fresh thyme, leaves picked
- Flaky salt and black pepper, to finish
- Zest of ½ lemon (optional)
Instructions
- Soak the cashews: Soak the cashews (1 cup) in water for at least 4 hours or overnight. If you’re short on time, simmer them for 10 to 15 minutes instead, then drain. Softer cashews break down much better in a small food processor.
- Make the cashew cream: Add the drained cashews, lemon juice (1½ tablespoons), apple cider vinegar (½ teaspoon), garlic powder (¼ teaspoon), nutritional yeast (1 tablespoon), and salt (½ teaspoon) to a small food processor. Blitz, scraping down the sides a few times, and add water (3 to 4 tablespoons) a tablespoon at a time until it’s thick and spreadable, like ricotta. It doesn’t need to be completely smooth.
- Make the chili maple: Warm the maple syrup (2 tablespoons) and chili flakes (¼ teaspoon) in a small saucepan for about a minute, then set aside to infuse.
- Toast the walnuts: Cook the walnuts (⅓ cup) in a dry frying pan over medium heat for 3 to 5 minutes, stirring, until fragrant. Tip them out and chop roughly.
- Toast the bread: Brush the baguette slices lightly with olive oil and toast them in the same pan for 1 to 2 minutes per side, until golden. Work in batches.
- Assemble: Spread each toast generously with cashew cream. Top with the sliced persimmon, then scatter over the walnuts and thyme leaves.
- Finish: Drizzle with chili maple and add a pinch of flaky salt, black pepper, and lemon zest, if using. Serve straight away.
Notes
Persimmons: Use a firm variety that’s sweet while still crisp, such as Fuyu, Sharon fruit, or Persimon, so it slices cleanly. Some are round, and some are longer and pointed, so go by texture rather than shape.
Make ahead: The cashew cream keeps in the fridge for 2-3 days. Toast the bread and assemble just before serving so it stays crisp.
