Persimmon Margarita

Persimmon Margarita



Now since we got Thanksgiving out of the way, … “And where the heck have I been, you ask?”  Well, I’ve been busy, like most of you guys. You know, doing the Thanksgiving thingy?!

Our Thanksgiving week started with a Friendsgiving at our house. Four couples, 4 kids, … let me correct myself:  four ’young men.’ All football players! So, naturally, there was tons of food and lots of fun! Remember when I told you guys that I’m going to have our friends bring a certain dish I’d like them to make? That surely didn’t happen 🙂 Again, it’s not because I’m a control freak, I’m just the biggest procrastinator! I didn’t come up with a menu fast enough. Well, I was also rather busy with my ‘job.’ 


Persimmon Margarita


Besides the roasted turkey, I prepared some Pomegranate Farro Citrus Salad with Tri-Herbs and Feta. Smashed Petite Potatoes with Rosemary AND… the super easy Parmesan Roasted French Green Beans! Of course guys, these dishes will be shared with you in my upcoming posts. So, there’s your heads up 🙂

Now, since Christmas is just around the corner (yay! more food!) I have a list of “naughty” and “nice.” Number one on the naughty list: Persimmon Margarita!



Persimmon Margarita 3


We’ve been getting a lot of snow. I love it. It’s so gorgeous outside! But deep inside, I long for Margs. Not hot cocoa, not hot cider, but margs. The happy, summery, bright and yes, cold margarita! Friends, truly it is my numero uno libation.

A couple of weeks ago, I had Mexican (and you guessed it… house margs on the rocks,) with my sweet friend Yvette who just got back from San Francisco visiting some friends. Before my first sip, she slides over a tupperware full of persimmons. “From Judy’s garden,” she said. My eyes turn big. Gosh… I love persimmons! For me, they somewhat taste like a perfect mix of mango, apricot and papaya when they’re super ripe! Yum! Well… Judy, thank you for sharing your garden harvest. Yvette, thank you for sharing her garden harvest 🙂 They are super delicious!


Persimmon Margarita


How do we prepare persimmons for our margs? Well, since what I have are Fuyu Persimmons – they are squatty, a little rounder and yellower but firmer than the other kind, Hachyia persimmons – I halve and skin the fruit, then roughly chop them and then purée them in a blender or food processor. Persimmons are fruits of the Fall, and are native to China. They grow happily in areas that have moderate winters and relatively mild summers, well like, California. They’re not only delicious, they’re loaded with vitamins, minerals, and anti-oxidants. So, if you’re not yet familiar with Persimmons, it is time to experience and enjoy these awesome, packed full of health benefits fruit. Go for it! It sure makes an awesome glass of margarita 🙂


Persimmon Margarita


Be naughty this season. It’s good to be naughty when you know the big part of the ingredients is good!

Persimmon Margarita

Persimmon Margarita
Makes 1 to 4 Cocktails
  • 1 cup persimmon purée
  • 1 cup Reposado tequila
  • ½ cup fresh lime juice
  • 5 to 6 tablespoons simple syrup, to taste (see recipe below)
  • For the simple syrup
  • ½ cup granulated sugar
  • ½ cup water
  1. Make the simple syrup:
  2. In a small saucepan, boil together sugar and water. Stir, until the sugar is completely dissolved. Remove from heat and let cool completely.
  3. Chill one or two, or more margarita glasses in the freezer :) Meanwhile, mix together the persimmon puree, tequila, lime juice and simple syrup in a blender or a cocktail shaker. If you feel fancy and use a shaker, fill it with ice, cover, and shake until chilled.
  4. Remove the glass(es) from the freezer. Salt the rim by cutting a lime wedge and moisten the rim. Press the rim into flaky sea salt that's lightly spreaded on a small plate.
  5. Pour into the glass(es) and if you like, add some ice.
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