Persimmon and Cinnamon Oatmeal – Vote for a Great Cause!

by on November 8, 2009

persimmon oatmeal recipe

Growing up with two huge persimmon trees in my parents backyard, I had my fair share of persimmon- in 3 ways.

The first was to eat it fresh till my belly could hold no more, the second was to water the trees, the third was to clean off all the fallen persimmon leaves on the weekends. Trust me, I enjoyed the eating part of it, but the garden chores were too much for an Atari loving, roller-skating 8th grader like me to enjoy. Cleaning up the persimmon trees during fall was the dramatic, “I hate my life” task because that meant less time playing video games and rolling about the neighborhood in my uber-slick skates.

I grew up resenting Fall and all the persimmon tree cleaning/raking/picking tasks, until I moved out on my own.

persimmon post (2)

My lovely canopy persimmon tree w/herbs & lettuce growing underneath

At home with Mom and Dad, I always had persimmons to eat up to my ears. When the fruit started to turn orange, it was a huge call out that Autumn was approaching. I called it my “pumpkin tree” because the crunchy, sweet, flatter fuyu persimmons reminded me of teeny-weeny pumpkins. I even tried carving them out at one point to create persimmon jack-o-lanterns, but that was a very bad idea. Don’t try that at home. Ouch. Bloody fingers.

When I moved out into  my own apartment, I never felt that same excitement about Autumn when I walked out to my patio garden. There was definitely the regular chill in the air, the crisp, drier mornings. But there definitely was a void to the garden, something lacking that I couldn’t really touch upon.  Then I realized that I was missing the dangling pumpkin-trees and Autumn wasn’t the same without persimmon trees.

persimmon oatmeal

So, when Todd and I finally moved into a house with a real backyard, I immediately declared ” persimmon trees!!” and staked out a special place in the garden for its homecoming. I saved an open, sunny spot in the garden for my future tree and apologized to the garden Gods for loathing them so much as a kid. Life certainly smacked me a big ironic one in the ass.

Our tree now looks like a decorated Christmas tree, laden with fragrant orange ornaments. With so many persimmons this time of year, I’ve paired them up with some hearty oatmeal for breakfast. Sauteed persimmons with a sweet punch of cinnamon is a fabulous topping for oatmeal. It’s something different, something seasonal and very very delicious. It’s warm, hearty and fragrant of the upcoming holidays. Definitely try this persimmon experiment at home. Forget the jack-o-lantern idea.

Alas, Autumn is in full glory and I feel normal again. I walk out to my garden and see my pumpkin-tree again, all drooping heavily to the ground with sweet persimmons. I pick one off the tree, take a bite into it’s sweet, crisp flesh and hear my parents laughing at me, “See! We told you so! We’re always right.” Yup, they sure are right about this one.

hugs,

diane

quaker-425x255-1Please Vote!! Congratulations to Catherine Mc Cord of weelicious.com, Jen Yu of userealbutter.com and Laura of laurasbestrecipes.com!  Semi-finalists in Quaker’s “Awaken Your Senses Challenge”.  Their great video’s were voted at the top 3 video’s to go to the finals of this charity event. They share their favorite food memory and Chef David created an instant oatmeal dish based on their wonderful memory.

You can help support 3 worthy food charities by casting your vote for your favorite Oatmeal Creation at www.youtube.com/quakertalk. At the end of the week the blogger with the most votes wins, and they will be able to award $10,000 to their favorite food charity.quaker2

Persimmon and Cinnamon Oatmeal Recipe

Yield: Serves 2

Total Time: 20 Minutes

Ingredients:

  • about 3 medium fuyu persimmons, sliced or chopped (the variety that you can eat crunchy & sweet)
  • 1-2 Tablespoons butter
  • 2 tablespoons cinnamon
  • 1 teaspoon honey
  • 1 cup Oats ( quick or old fashioned uncooked)
  • about 1 1/2 cups water
  • 1/4 teaspoon salt

Directions:

  1. 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.
  2. 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.
  3. Dish out oatmeal in bowl, top with sauteed persimmons.
Recipe Source: WhiteOnRiceCouple.com.

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{ 28 comments… read them below or add one }

1 Tokyo Terrace November 8, 2009 at 1:15 am

There are tons of persimmons in Japan right now- definitely a sign of autumn! I had never enjoyed this delicious fruit until moving to Tokyo and I feel in love with it at first bite :) Thanks for a simple, delicious recipe that reaches out to those in need. I will definitely be voting for this one!– Rachael

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2 Tokyo Terrace November 8, 2009 at 1:19 am

So yours is not in the voting thingy? I get it now…sorry for the confusion :) I thought maybe there was another round of voting going on! Well, I *would* have voted if that counts for anything…Still love the recipe. Take care!

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3 White on Rice Couple November 10, 2009 at 1:19 pm

Tokyo Terrace – Thanks! but you definitely do vote for one of the three video’s, there is another session going on.

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4 Tokyo Terrace November 10, 2009 at 9:09 pm

I am so on it! I did vote, but I was hoping to see your recipe up there. *sigh*

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5 Melanie November 8, 2009 at 7:23 am

I have seen persimmons sold here in NYC and really knew nothing about them. Thanks for the lovely sauteed persimmons and oatmeal–very lovely and so simple.

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6 Melanie November 8, 2009 at 7:24 am

I looked for you too to vote for you–you have my vote -did not see it listed??

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7 White on Rice Couple November 8, 2009 at 7:32 am

Tokyo R & Melanie- thanks for thinking of me ! But I’m not in the top three, only Jen, Catherine and Lauren are. So you’ll be voting for one of those 3. Thanks!

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8 Meaghan November 8, 2009 at 2:32 pm

I love fuyu persimmons! I fell for them in Korea, where I had several big persimmon trees around my apartment building. Here in Montreal, though, we buy them at the market. Oh well :)
I bet they’re wonderful with cinnamon and oatmeal– I usually eat them plain.

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9 Rasa Malaysia November 8, 2009 at 6:44 pm

I have always known this by its Chinese name, never the English name. Glad to learn it from you today! It was my late grandmother’s favorite, and because I grew up with her, I had a lot of them when I was growing up! :)

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10 Connie C November 8, 2009 at 8:11 pm

Do you have any wildlife competing with your fuyus? Looks like your tree is not too high for deer to nibble on if i grew it in my neck of the woods here in Maryland . What about birds/ or squirrels? I am so so jealous for I love, love fuyus.

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11 White on Rice Couple November 9, 2009 at 8:35 pm

Connie- some birds peck at the fruit, but not much!

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12 Lauren November 8, 2009 at 9:24 pm

I’ve never actually had a persimmon! They look and sound delicious though =D. Maybe when I’m at the grocery store next, I’ll see if they have any!

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13 Danae November 9, 2009 at 2:33 pm

I’m a bit confused… The grocery store had them so I decided I wanted to try them.. as they are an asian thing and as I am adopted and had no idea anything about them. So I picked out two nice sized one and my friend and I cut them up and took a large bite each. It was the most awful thing I’ve ever tasted. I completely sucked all the moisture out of our mouths and we couldn’t do it. So what did we do wrong?

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14 White on Rice Couple November 9, 2009 at 3:33 pm

Danae- there are two main varieties of persimmons- Hachiya and Fuyu.
Fuyu persimmons can be eaten like an apple, sweet and crispy. Hachiya’s are very astringent and must be allowed to fully ripen to complete softness. So what you bought were the Hachiya variety, which are very astringent and bitter when eaten while they are still hard.

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15 Audrey November 9, 2009 at 4:13 pm

I ate my first and only persimmon while hiking with my dad in Missouri. He picked one up off the forest floor, split it open, and we sucked the pulpy fruit out of the skin. I’m assuming that must have been a Hachiya persimmon. Lacking a tree in my back yard, is my best bet to find these in an Asian market?

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16 White on Rice Couple November 10, 2009 at 1:17 pm

Audrey- yes, you can find these at Asian market, although some major supermarkets do carry them (more expensive). Good luck!

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17 Christiane November 9, 2009 at 5:46 pm

I just randomly picked up a few gorgeous Persimmons at the Asian market this past weekend, and this recipe is a “Must Make.”

Gorgeous photos as always!

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18 Big Boys Oven November 9, 2009 at 11:56 pm

wow those are awesome beautiful and striking persimmons, I just adore the natural sweetness in them! You so lucky to have two beautiful persimmon trees, we don’t get it here :( but having to veiw through your pohtos and post just pretty amazing! :)

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19 White on Rice Couple November 10, 2009 at 1:16 pm

Big Boys Oven- Hello! nice to see you again! Hope the Philippines has plenty for you.

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20 Hélène November 10, 2009 at 10:29 am

Persimmons are hitting the stores now in Canada. It’s not a common fruit here. I just discovered this fruit not too long ago. Love the way you are using this fruit. I’ll have to try. Gorgeous pictures. BTW I did vote :)

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21 White on Rice Couple November 10, 2009 at 1:15 pm

Helene- wonderful to know that Canada is getting them. Thanks for voting!

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22 Jennifer November 10, 2009 at 7:33 pm

I added persimmon to my oatmeal this morning, but I didn’t think to saute it first! This sounds soo delicious. I will be doing a persimmon oatmeal retake tomorrow with this in mind! Thanks!

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23 Bianca November 12, 2009 at 2:57 pm

Beautiful tree & persimmons. I’ve only had them once or twice. This recipe is definitely something out of the ordinary. Thank you!

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24 betty November 12, 2009 at 10:03 pm

OH I THINK I HAVE THIS TREE IN MY YARD, AND I’M A LOVER OF OATS AS WELL- WILL DEFINITELY TRY THIS OUT THANK YOU :)

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25 Tuty November 13, 2009 at 10:55 pm

You are so lucky to have your very own persimmon tree with bountiful yields. I have to buy them at the Asian markets. Unfortunately, the fruit this year isn’t mature enough when they were harvested (since they have to make the journey from California to Washington state), thus they’re not sweet :-(

I bet your dogs don’t get to pick these beauties like they did with your peaches.

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26 cakebrain November 14, 2009 at 10:36 pm

aw…man! I wish I could grow a persimmon tree or two in my backyard! I have 4 fresh persimmons (imported) sitting on my counter and I just LOVE them! I have a feeling that in Vancouver, Canada it would be way too wet or cold :(

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27 Tartelette November 18, 2009 at 5:41 am

While my dad would bring some home once in a while from the exotic market, I started eating them more and more once I moved to SC and they are plentiful and delicious (although surely not locally grown). Still trying to convince Bill to get a tree sometimes, as many other trees I want now (pomegranate, kalamansi limes, pear,…)
That first picture just made my heart pitter-patter :)

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28 Johanna Thompson November 21, 2009 at 8:11 pm

I live on Maui @ the 4000` elevation and to me persimmons are synonymous with Christmas. At this time of year the trees have all dropped their leaves and the friuts hang like jewels from the branches. Yum

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