Persimmon Margarita

12 DAYS OF CHRISTMAS.

HERE’S THE FIRST ONE ON SANTA’S NAUGHTY LIST.

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.’ 

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!

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!

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 🙂

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