Cécile offers you 3 recipes to enjoy simple and healthy seasonal treats that you can make with your children, all featuring persimmon, a truly magical fruit!
The persimmon is the fruit of the Japanese persimmon tree. Originally from Asia, the persimmon is now cultivated in Europe and France. Very rich in glucose, vitamin C, and carotene, it will give you energy and help you fight off winter viruses!
It's also an excellent source of potassium and fiber, which have a diuretic effect on the body. And what's more, it's relatively low in calories: 68 kcal per 100 grams.
It is as delicious raw as it is cooked, and extremely decorative.
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Persimmon marmalade
Ingredients:
1 kg of fairly ripe persimmons, 1 kg of sugar, 1 vanilla bean
Preparation:
Clean the persimmons and dry them gently. Remove the stems, cut them into quarters, and remove the seeds. Weigh the fruit and add the same weight of sugar to a jam pan or saucepan.
Leave to macerate overnight or for a minimum of 6 hours.
Add the split and scraped vanilla pod.
Cook the mixture and slowly bring it to a boil. Reduce the heat and simmer for one hour. The marmalade should become thick, firm, and stretchy. Remove the vanilla bean.
Put the jam into jars immediately in jars that have been previously washed, scalded and dried with a clean cloth.
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The very simple persimmon cake
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Based on an ultra-simple and light yogurt cake recipe.
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Ingredients:
1 pot of yogurt, 2 pots of sugar, 3 pots of flour, 3 eggs, 1/2 packet of phosphate-free baking powder, 1 packet of vanilla sugar, 1 pot of oil, a pinch of salt, a few spoonfuls of persimmon marmalade, 1 persimmon
Preparation:
Pour the contents of the yogurt container into a mixing bowl. Use the empty container as a measuring cup. Add the two containers of sugar, the vanilla sugar, and a pinch of salt. Mix well. Add the eggs and mix until you have a smooth batter. Add the flour and baking powder, and continue mixing. Finally, add the container of oil. Be careful, it's a little tricky to incorporate the oil into the previous mixture. Line a cake pan with parchment paper and bake for 30-35 minutes in a 180°C (350°F) oven.
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When the cake is cooked, let it cool a little and then remove it from the mold.
Once completely cooled, slice the cake in half horizontally and spread the bottom half with persimmon marmalade. Place the top half of the cake back on the marmalade-covered side and decorate with fresh persimmon slices just before serving.
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Vitamin-rich fruit salad
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Ingredients:
Serves 4: 2 firm persimmons, 2 bananas, 2 yellow kiwis (preferably), 1 lime, 1 sprig of fresh mint, almonds and raisins
Preparation:
Peel all the fresh fruit and slice it. Arrange it attractively on a plate or in a salad bowl. Add the dried fruit. Squeeze the lime and zest it. Drizzle with lime juice, sprinkle with lime zest and mint leaves. A very refreshing dish, packed with vitamins! A perfect daily treat for a healthy and radiant breakfast!
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