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    Home » Diet » Autoimmune Protocol

    Sautéed Persimmons

    Dec 11, 2018 · 1 Comment

    December 11, 2018 by Beth 1 Comment

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    This Sautéed Persimmons dish is a quick and easy side dish using a few favorite fall/winter ingredients. It would be a perfect side dish for your holiday table.

    I’m finally to the last of my persimmon recipes after bringing home 9 pounds of fruit from persimmon picking. Here’s a list of my persimmon recipes:

    • Persimmon Chai Smoothie (recipe here)
    • Coconut Panna Cotta with a Persimmon Puree (recipe here)
    • Spicy Persimmon Sparkler (recipe here)
    • Spiced Persimmon Butter (recipe here)

    This Sautéed Persimmons recipe was actually a total experiment.There were a few persimmons and random ingredients left over from Thanksgiving.I just started throwing stuff in the pan and didn’t have high hopes but it turned out amazingly well.

    After taking these Sautéed Persimmons to an AIP-eating friend, I was pleasantly surprised that they LOVED it. Turns out it’s a great savory, tart and sweet topping for any white meat. I served it with pork chops but I really want to try it again with a duck breast.

    Tart cranberries, savory shallots and sweet persimmons make for a tasty side dish or topping that's great for breakfast, lunch, or dinner. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the AIP, Paleo and Vegan diets.
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    5 from 1 vote

    Sauteed Persimmons

    Tart cranberries, savory shallots and sweet persimmons make for a tasty Sautéed Persimmons side dish or topping that's great for breakfast, lunch, or dinner. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the AIP, Paleo and Vegan diets.
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Condiment, Side Dish
    Cuisine: American
    Servings: 2 cups
    Calories: 222kcal
    Author: Beth Chen

    Ingredients

    • 2 tablespoons Coconut Oil
    • 4 Fuyu Persimmons chopped
    • 2 Shallots diced
    • 1/4 teaspoon Cinnamon
    • 1/2 teaspoon Salt
    • 1/4 teaspoon Dried Thyme
    • 1 tablespoon Apple Cider Vinegar
    • 1 tablespoon Honey
    • 1/4 cup Dried Cranberries

    Instructions

    • Add coconut oil to a sauté pan over medium high heat.
    • Add the shallots to the pan and then cook until translucent.
    • Add persimmons, cinnamon, salt, thyme, vinegar, and honey to the pan.
    • Cook for about 3-4 minutes while string occasionally.
    • Add the cranberries and then cook for another 2-3 minutes while stirring occasionally.

    Nutrition

    Serving: 2cups | Calories: 222kcal | Carbohydrates: 26g | Protein: 1g | Fat: 14g | Saturated Fat: 12g | Sodium: 586mg | Potassium: 84mg | Fiber: 2g | Sugar: 20g | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg
    Tart cranberries, savory shallots and sweet persimmons make for a tasty Sautéed Persimmon side dish or topping that's great for breakfast, lunch, or dinner. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the AIP, Paleo and Vegan diets.

    If you like this recipe, be sure to share it on Pinterest or leave a comment below!

    « Spiced Persimmon Butter
    Clean Crafted Wine »

    Reader Interactions

    Comments

    1. Margaret says

      October 22, 2021 at 11:12 pm

      5 stars
      This is a delicious way to make a great topping.

      Reply

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    Beth Chen from Bon Aippetit

    Hey I'm Beth!
    If you're looking for AIP, Paleo or Allergy friendly recipes then you've come to the right place. Here you'll find lots of nutritious and delicious recipes with the occasional clean living lifestyle tips. Just because you have food restrictions doesn't mean that you can't enjoy life. BON AIPPETIT!

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