Meat and persimmons: 5 recipes you haven't tried yet

Meat and fruit is a classic combination in cooking. And if duck with apples or chicken with lemons is more or less a standard combination, then meat with persimmons is perhaps something new.

But new does not mean tasteless. Besides, when else to try this mix, if not now? Persimmon is a winter vegetable, and meat is especially craved in the cold season, so why not experiment?

FoodOboz editorial staff tells about combinations of the most winter vegetable with different types of meat.

Persimmon + jamon

• jamon
• persimmon
• balsamic cream

Cut persimmons into slices, wrap in slices of jamon. Sprinkle with a little balsamic cream when serving.

Bruschetta with jamon and persimmon can be prepared according to the same principle. Smear dried bread with cream cheese, place persimmon slices and jamon slices, drizzle with balsamic.

Persimmon + chicken

• chicken fillet - 3 pcs.
• persimmon - 5 pcs.
• onion - 1 pc.
• water or broth - 1 cup
• salt, pepper - to taste
• vegetable oil - for frying

1. Wash chicken, wipe dry with paper towels. Rub with salt and pepper, fry in vegetable oil until golden.
2. Peel onions, chop finely, fry in a thick-bottomed pot in a small amount of vegetable oil.
3. When onions become transparent, add chicken breasts and diced persimmons. Pour in water or broth, bring to a boil. Reduce the heat, cover with a lid and stew for about twenty minutes.

Persimmon + beef

• ground beef - 350 g
• onion - 1 pc.
• tomato paste - 1 tbsp. l.
• buckwheat or rice - 50 g
• persimmon - 8 pcs.
• salt, pepper - to taste
• vegetable oil - for frying

1. Boil rice or buckwheat until half cooked. Cut off persimmon caps and make hollows in the fruit.
2. Peel onions, chop finely, fry in vegetable oil. When onions become soft, add minced meat to the frying pan. Salt, pepper and fry until the redness of the meat is gone. Add boiled rice or buckwheat, tomato paste and simmer all together on medium heat for about 5-7 minutes.
3. Stuff persimmons with the mixture, place on a parchment-lined baking tray and put in an oven heated to 180 degrees Celsius. Bake for 20-30 minutes. If desired, you can sprinkle grated cheese on top.

Persimmon + duck

• duck fillet - 1-2 pcs.
• persimmon - 2 pcs.
• blue onion - 1 pc.
• chili pepper - to taste
• cilantro or parsley - 4 sprigs
• salt - to taste
• lemon - half a lemon
• vegetable oil - 2 tbsp.

1. We fry duck fillet according to Vladimir Yaroslavsky's recipe. Step-by-step instructions can be found <a href="https://food.obozrevatel.com/news/kak-pozharit-utinoe-file.htm" target="_blank">here</a>.
2. Cut persimmons and onions into small cubes, chop cilantro or parsley with a knife. Add salt and chili pepper to taste - you can chop fresh pods or add dried flakes or powder.
3. Squeeze the juice of half a lemon, drizzle with oil. Mix well and serve with the duck fillets.

Persimmon + turkey

• persimmon - 1 piece
• boiled or baked turkey - 150 g
• arugula - 2 rucola
• pomegranate grains - 1 tbsp.
• walnuts - 2 tbsp.
• salt, pepper - to taste
• vegetable oil - 3 tbsp.
• wine vinegar or lemon juice

1. Wash persimmons, wipe dry, cut into slices. Cut boiled or baked turkey into cubes.
2. Put everything in a deep bowl, add arugula, walnuts and pomegranate grains.
3. Salt, pepper, splash with lemon juice and vegetable oil. Stir.