FOOD THAT RAWKS: What is sweet like a mango, similar to a tomato in shape, and gaining more popularity than the apple? You got it! Persimmons! Best enjoyed in the months of October thru January, the Persimmons is ripening nicely in the farmers markets and even in common grocery stores. Persimmons are very high in iron, potassium, and Vitamin C. They are also rich in vitamin A and calcium.

The fruit resembles large, orange tomatoes; but, instead, they have a wide, pale brown dry leaves and translucent skin as they ripen. At their best, they have a very sweet, honeyed flavor, described as being like a combination of an apricot, pumpkin, and champagne mango. There are two common known varieties of persimmons in the U.S and they are Fuyu and Hachiya. The a corn shaped variety must be almost mush to be eaten, while the tomato shaped variety is ready to eat when its skin is soft but firm. They bruise easily, so handle them with care. When choosing persimmons, pick ones that are firm. They will ripen nicely on the counter or window seal.

Persimmons are excellent when pureed into a pudding, eaten whole, or sliced in a salad.

Prepare your taste buds for this light and easy to make parfait that is prefect for this time of year.

Tip: Prepare this recipe and pour into single serving cups that will keep in the fridge for a quick snack. The parfait can be done as a single layer. If you are short in time.

Layered Persimmons Parfait

• 3 soft and ripe persimmons. Washed, trimmed and chopped
• 4-5 TB agave or Raw clover honey
• Dash of Pumpkin pie spice

Place all ingredients in blender. Pulse lightly till mixture begins to turn. Add pure water if necessary.

Blend on low speed till all lumps are gone, then gradually blend at a higher speed.

Pour into bowl and set aside

• 2 c young Thai coconut meat
• agave or clover honey to taste
• 1 1/2 tsp cinnamon

Blend till smooth, adding pure water or seed milk to help turn.

Optional nut crumble layer

• 1/2 c gold raisins
• 1 c pecans
• dash Himalayan salt
• Pulse in small food processor till chunky, then add
• 1 TB agave

Pulse till well combined. Do not over process. Mixture should be light and crumbly.

Assembling:

This parfait looks great in goblets or martini glasses.

Pour in the first layer (apx 1/3 of the glass, followed by a few table spoons of the optional nut crumble, then topped with The persimmons puree. Repeat layering if glass is deep enough, then top with a fresh slice of persimmons and black raisins or soaked Goji berries.

This parfait will keep nicely in the fridge for up to 5 days.

Enjoy!