It has officially been fall for two weeks. Those of us in southern California would probably disagree with that (it's going to be 100 degrees this weekend! Ugh), but it's true. Fall is my favorite season. There's so much to love about it: cooler weather (supposedly), fun holidays, and so many delicious seasonal foods.
I mean, honestly, can you name a fall food that's not amazing? Pumpkins, apples, cranberries, butternut squash, persimmons, beets, pears, spaghetti squash. The list goes on and on; each one more delicious than the next.
At the farmer's market this last weekend I picked up some persimmons. I was only introduced to this fruit last fall, but I'm already a huge fan. If you've never tried them, pick up some at your local market this week and try the recipe below.
Persimmons, like most fruits, are fairly low in calories, and are a great source of vitamin C (110% of your daily Vitamin C needs in one persimmon!). They also provide iron and calcium, which is somewhat unusual for a fruit. One persimmon provides about 14% of your daily iron needs and 3% of your daily calcium.
For this recipe I made brown rice with cranberries to serve it over. Make the rice per the box directions and add in 1/2 cup of dried cranberries when it starts boiling. I also roasted two sliced beets and served them on the side.
Roasted Pork & Persimmons
6 oz pork loin
2 persimmons, peeled and chopped
1 tablespoon tomato paste
1 tsp cumin
1 tsp turmeric
1 tsp coriander
1 tsp garlic
pinch of cayenne (optional)
1 cup water
Preheat oven to 375 degrees F. Place persimmons and pork loin in baking dish. Coat top of pork with tomato paste. Sprinkle spices over pork and persimmons. Pour water into baking dish. Bake for 30-35 minutes or until pork reaches an internal temperature of 155 degrees F. Serve over rice.
Taryn is a Los Angeles based Registered Dietitian who's passionate about helping you be your healthiest you.