I was at the grocery store (an almost daily occurrence) and noticed that persimmon is totally having a moment. Like, marketing people gone buck-wild, kind of moment. Persimmon is the new kale? Well, maybe not, but there sure is a lot of it out there. It does have a short season, though, so if it’s not already gone, it will be shortly…at which point you’ll have to save this recipe for next year. That’s asking a lot…I suppose that’s why you’ve got Pinterest.
Wanting to jump on the persimmon bandwagon, I thought it would make sense in a panzanella. Traditionally, panzanella is pieces of stale crusty bread tossed in dressing with tomatoes and basil. Since I picked up sweet persimmon at my grocery store, I ventured into a sweeter style of panzanella, using corn bread and mint.
I switched on the camera so you can follow the recipe step by step, though try not to shoot yourself with the dressing like I did. Enjoy the video and the full printable recipe is posted below.
*Original Recipe by Joanie Simon (JoanieSimon.com)
[tasty-recipe id=”6733″]
