Persimmons For All
These persimmons with sage, cranberries, and ricotta make for a delicious starter! Persimmons are an Autumnal fruit with a melon-like flavor and soft interior and I love incorporating them into otherwise savory dishes for a subtly sweet addition! Adding this persimmons appetizer to your Thanksgiving menu or Autumnal dinner party will be sure to delight your friends and family with a sweet, salty, creamy, herby dish. A second (or third) serving is a must!
What You’ll Need
Ingredients
To make this persimmon appetizer, you’ll need the following ingredients:
- Fresh persimmons
- Olive oil (a perfect use for Graza’s Drizzle and Sizzle combo)
- Maple syrup
- Chili powder
- Garlic powder
- Salt and pepper
- Fresh sage leaves
- Dried cranberries
- Ricotta cheese
- Crackers or crostini for serving
For the exact ingredient amounts, check out the recipe card at the bottom of this page.
Equipment
In order to make these sauteed persimmons with ricotta, cranberries, and sage, you’ll need the following pieces of equipment:
- Medium frying pan and wooden spoon
- Cutting board and knife
- Serving spoons and a serving plate or bowl
Recipe Tips
When you make this maple persimmons appetizer with sage, cranberries, and ricotta, here are a few tips to make sure it’s delicious:
- Persimmons have a high water content, so use caution when adding them to the pan with olive oil, as they will likely splatter. The best rule of thumb is to keep your hands a safe distance from the pan, add the fruit to the pan in a motion that pushes away from your body, and only let the oil warm for about 30 seconds so that it’s warm, but not scaldingly hot.
- If preparing this persimmons appetizer for a party, it is absolutely something that can be made ahead the day of! Assemble everything, with the exception of the drizzle of olive oil and the flaky sea salt. Then, when you’re ready to serve add the garnish and set out the plate with a side of crackers! The persimmons will be cool, instead of warm, with this approach, but I can confirm that it’s still delicious!
- Not all olive oils are made equal and dishes like this are a perfect instance for keeping a couple kinds on hand. Some olive oils are meant for cooking, with a more subtle flavor, and some are meant for eating on their own, like as a garnish or mixed in a salad dressing. I love Graza’s Drizzle and Sizzle combination, as it gives you an olive oil for both purposes! You can purchase them at this link and receive $5 off your purchase to try them yourself!
Recipe Details
Saute the Persimmons
Preheat a small frying pan over medium heat and warm up a drizzle of olive oil for about 30 seconds, until it just begins to shimmer. Carefully add cubed persimmons to the pan and toss them in the oil, sauteeing them over medium heat until they just begin to soften. Pour maple syrup, chili spice, garlic powder, and onion powder, plus a pinch of salt and pepper into the pan and toss everything together. Let the persimmons saute a couple minutes more to let the syrup and spices soak in. Remove the pan from the heat and briefly set aside to begin assembling.
Assemble and Serve
Scoop a cup of ricotta cheese onto a serving plate and use the back of a spoon to spread it among the plate. Spoon the sauteed persimmons onto the center of the ricotta and then top it with chopped dried cranberries and the fresh sage leaves. Add a drizzle of olive oil and a pinch of flaky sea salt before serving this appetizer with a side of crackers or crostini. Enjoy this dish right away while the persimmons are still warm or wrap the plate in clingfilm and refrigerate until ready to serve, up to 1 day. Enjoy!
Looking for more Autumnal appetizers? I also love my Sweet and Smoky Pumpkin Hummus and Prosciutto-Wrapped Bleu Cheese Dates with Herby, Burnt Honey!
If you make these maple persimmons with sage, cranberries, and ricotta, be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!
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Maple Persimmons with Sage, Cranberries, and Ricotta
Description
An easy persimmons appetizer flavored with maple and chili spice, served with fresh sage, dried cranberries, and ricotta cheese.
Ingredients
Instructions
Sauce the Persimmons
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Preheat a pan to medium heat and drizzle in 2 teaspoons of olive oil. Carefully add the persimmons to the pan and stir to coat in the oil. Saute until they begin to soften, about 4-5 minutes.
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Carefully pour 1 tablespoon of maple syrup, ½ tablespoon of chili powder, 1 teaspoon of garlic powder, onion powder, and a pinch of salt and pepper to the frying pan. Toss to coat the fruit in the syrup and spices and continue to cook, allowing the flavors to soak in to the persimmons. About 3-4 minutes more. Remove from the heat.
Plate and Serve
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Spoon 1 cup of ricotta cheese onto a serving plate and use the back of the spoon to spread it from end to end. Transfer the sauteed maple persimmons onto the ricotta.
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Sprinkle the chopped dried cranberries and fresh sage leaves over the top of the persimmons.
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Add a drizzle of olive oil and a pinch of flaky sea salt to the plate. Serve with crackers or crostini on the side and enjoy!
