Persimmon Guacamole

Persimmon Guacamole

It’s no secret that I’m kinda obsessed with persimmon. I gushed about it’s awesomeness here and here and even made some persimmon coconut ice cream here. But as long as persimmon are in season, I’m gonna keep eating them. And if I’m eating them, I’m blogging about them. So there.

When it comes to fuyu persimmon, you can eat them straight-up. No need to wait till their uber-ripe. That’s why they work so great in guacamole – it’s almost like using mango, except so much more delicious!

Guacamole is a great base for interesting add-ins. I love to make use of seasonal fruits and veggies and add them to creamy avocado dip. Pomegranates make an appearance in the fall, persimmon in the winter, and corn, of course, in the summer. The only classic ingredient not making it into my guacamole? cilantro. I’ve tried eating it, I really have. But it just tastes like soap over and over again.

No matter how you take your guacamole – make sure to add some persimmon, they’ll be gone before you know it!

1 year ago: smoked paprika popcorn cauliflower
2 years ago: my ultimate guilt-free breakfast
3 years ago: chicken pot pie from leftover chicken soup

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4 thoughts on “Persimmon Guacamole

  1. It would never occur to me to put persimmons in guacamole, but I’m also a huge huge persimmon fan. Will have to try it soon. I also keep buying the fuyus as long as I see them. I buy them in 8-packs! Yum!

  2. I’m embarrassed to admit I’ve never heard of fugu persimmon before. Now I have to scour the grocery store for one!

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