Photo by Aimee Wenske
Persimmons are one of the hallmarks of fall. From the time the temperature drops until the holidays, persimmons start making their way to the local farmers' market. The waiting game can be almost unbearable, but once they are finally ripe, the reward justifies the wait. My favorite thing to do with persimmons is to press the ultra-ripe fruit through a fine-mesh strainer, discard the skin and seeds, and shake the resulting pulp into my fall Margaritas.
Recipe information
Yield
Serves 1
Ingredients
2 ounces reposado tequila
2 ounces Paula's Texas Orange
2 ounces persimmon puree
1 ounce freshly squeezed lime juice
Preparation
Combine all the liquid ingredients in a mixing glass and shake vigorously with ice to chill and emulsify. Strain onto fresh ice in a pint glass rimmed with cinnamon-sugar-cayenne rim.
Reprinted with permission from Tipsy Texan: Spirits and Cocktails from the Lone Star State by David Alan, © 2013 Andrews McMeel Publishing, LLC
Recipe notes
Back to topSee Related Recipes and Cooking Tips
Persimmons, Please
Persimmons are a decadent treat of late fall, as great in salads as they are in baked goods.
