Fall Persimmon Recipes

Fall Persimmon Recipes


Fall means the very short season for fresh persimmons is upon us. Which means its time to make these Fall Persimmon Recipes.

Stock up now on fresh persimmons when you see them at your local farmer’s market or grocery store. Some persimmons are meant to be eaten like an apple, sliced while still slightly firm. That would be the Fuyu persimmon. The Hatchiya persimmon, on the other hand, needs to be super soft and ripe for its full flavor to be enjoyed.

Whatever variety of persimmon you have, they are suitable to use in these recipes. Just be sure the Hachiya are super soft and the Fuyu are sweet and ripe when you use them.


Organic Persimmon Cookies and Bars
Organic Persimmon Cookies and Bars

Persimmon Bars


Persimmon Butter


Slow Cooker Persimmon Butter


Organic Persimmon, Red Bartlett Pear and Pomegranate Salad
Organic Persimmon, Red Bartlett Pear and Pomegranate Salad


Persimmon, Red Bartlett Pear and Pomegranate Salad



Vegan 3 Ingredient No Churn Coconut Milk Ice Cream

Vegan 3 Ingredient Coconut Milk Ice Cream



Only three ingredients? And it is vegan? And you don’t need an ice cream maker? And it actually tastes really, really good?

Yes. This Vegan 3 Ingredient No Churn Coconut Milk Ice Cream is fabulous!

Mix it. Freeze it. Eat it.

This recipe came into existence because of two things. First, I wanted something a little sweet but didn’t want to break out any kind of electrical appliance. Second, I had just been to a lovely luncheon at Melissa’s Produce that featured a demo and menu from Chef Yvonne Ardestani of My Eclectic Kitchen.

Chef  Yvonne develops vegan and gluten free recipes, which even this confirmed carnivore likes. I met Chef Yvonne a year or so ago at another Melissa’s Produce event, and immediately liked her, as she is very warm and personable. No creepy, fake personality and she doesn’t make you feel bad for not being a vegan. Living in Los Angeles you meet a lot of folks who think their chosen lifestyle is THE ONLY LIFESTYLE ANYONE SHOULD HAVE , and then look down their noses at you if you do not adapt said lifestyle. But not Chef Yvonne, though she will tell you of the health benefits and what it has done for both her husband and herself. Now that, I can relate to.

Though a vegan lifestyle will never be one for me, but I have been eating more meat free dishes, mainly for health reasons.  I am using Chef Yvonne’s My Eclectic Kitchen App (which is available for IOS and Android) for plant based recipe inspiration. At the luncheon I was able to sample vegan cheese, meatloaf and some quinoa meatballs that will be made in  my kitchen very soon.

For my sweet treat, instead of pulling out the heavy cream, I pulled out some cans of coconut milk, a vanilla bean and raw sugar to make this easy frozen dessert.


Vegan 3 Ingredient Coconut Milk Ice Cream


Vegan 3 Ingredient No Churn Coconut Milk Ice Cream
Prep time
Total time
Serves: about 4 cups
  • 2 cans (13.5 ounce) full fat coconut milk
  • ½ cup raw sugar
  • 1 vanilla bean
  1. Pour the coconut milk and sugar into a medium bowl.
  2. With a sharp knife, split the vanilla bean and scrape the seeds into milk. Add the vanilla pod also.
  3. Stir well to dissolve the sugar.
  4. Refrigerate the mixture for 3 hours to overnight to let the flavors develop.
  5. Remove the vanilla pod from the mixture.
  6. Whisk the mixture to evenly distribute the vanilla seeds, and to add some air to the mixture.
  7. Pour into a large loaf pan and place into the freezer.
  8. After about an hour, stir the mixture.
  9. Return it to the freezer until frozen solid.
You may substitute the vanilla bean with 1 teaspoon of vanilla extract



Brown Sugar-Cinnamon Yoghurt Sauce

Brown Sugar-Cinnamon Mountain High Yoghurt Sauce

It always amazes me how something so simple can become something so incredible. That is what I feel when I make this Brown Sugar-Cinnamon Yoghurt Sauce.

Quite a few years ago I whipped up a batch of this sauce to  serve with a platter of ripe and juicy peach and nectarine slices. I took them over my friend Holland’s house for a summer BBQ, and it was a huge hit! I was even asked for the recipe, to which I replied “ummmm, yoghurt and brown sugar. Maybe some cinnamon, but I can’t remember.”

That’s how I cook if I am not developing a recipe for publication. A little bit of this, a little bit of that, taste, adjust, bada boom, bada bing! Which means I often have to go back and re-develop a recipe if I make something for dinner and decide I want to share it with my readers. You would think after being a recipe developer for 15+ years that I would just write things down no matter what?! Yeah, that would be to easy.

I recently trotted the recipe out for my daughter’s Brownie Troop when they needed to earn their snack badge. I cut a large platter of assorted fruits, and brought the sauce and bamboo skewers for them to make Fruit Kebabs. These girls are only 8, and I brought a really large platter of fruit, thinking I would be taking about half home. Like cute little locusts they descended upon the fruit and yoghurt sauce, leaving a platter with only a few seeds and a wee bit of juice.

But the most profound thing that afternoon was that the girls all raved about the yoghurt sauce. Even a few extremely picky eaters ate a good amount. Kids who didn’t like yoghurt ate the yoghurt sauce. Had the world gone mad?

Nah, the girls had just discovered something really tasty and had absolutely no idea how healthy it was for them. Or how easy it was for their parents to make it for them.


Brown Sugar-Cinnamon Mountain High Yoghurt Sauce


I tend to use yoghurt in place of sour cream, or other higher fat forms of dairy. One of the brands I like to eat is Mountain High Yoghurt, which is free from all the additives you often find in other brands of yoghurt. No preservatives, no artificial flavors and colors, just simple goodness.

If you are a fan of Mountain High Yoghurt or whether you have never tried it, I urge you to click here to get a coupon to try Mountain High Yogurt for yourself.


Mountain High Yoghurt

Brown Sugar-Cinnamon Yoghurt Sauce
Prep time
Total time
Serves: 2 cups
  • 2 cups plain Mountain High Yoghurt
  • ¼ cup light brown sugar, lightly packed
  • ⅛ teaspoon ground cinnamon
  • Assorted fruits, such as berries, sliced melon, sliced apples, sliced mango, sliced peaches or sliced nectarines
  1. In a medium bowl, whisk together the yoghurt, brown sugar and cinnamon.
  2. Place your chosen fruit onto a plate or platter.
  3. Drizzle the yoghurt sauce over the fruit or offer it in a bowl for dipping.
  4. Refrigerate any unused portion.


Visit the Mountain High social media pages for more great recipe  and craft ideas!

Mountain High Yoghurt on Pinterest

Mountain High Yoghurt on Facebook

Mountain High Yoghurt on Instagram


Meyer Lemon Curd

Organic Meyer Lemon Curd


My Meyer lemon trees are once again overloaded with plump and juicy lemons. I give a lot away, but I keep a lot too. One of my favorite things to make is Meyer lemon curd.

Although I find the name unfortunate (curd doesn’t roll off the tongue, it plummets) the finished product is rich, sweet, tangy and buttery. Perfect for a cake filling, or a pie filling, or spread on a scone or eaten off a spoon.

I’ve posted the recipe on my Mom.me page, so click here to get it.