Persimmon Overnight Oats: a breakfast variation for winter
I’ve been making persimmon overnight oats for breakfast this winter. They make an interesting variation from my usual summer choice of grated apple. I like to use the sweet, non-astringent persimmon.
Persimmons are easier to grate when they’re a little under-ripe, when the flesh is firm.
I’ve added some fragrant orange blossom water. However, you can substitute with orange zest and juice if you don’t have any.
Toasted pumpkin and sunflower seeds add a little crunch and a slight nutty flavour.
I think that the pomegranate arils look very pretty on top of the persimmon overnight oats, don’t you? You could also add some mixed berries if you like.
The origin of persimmons
The oriental persimmon originates from China, where it has been cultivated for centuries.
There are now more than 2000 different cultivars growing in China, Korea and Japan.
Australia produces approximately 2500 tonnes annually, less than 1% of world production.
QLD is the major producing state, although persimmons are also grown in coastal NSW, the Goulburn Valley in VIC, the Murray Valleys in SA, and south-east WA.
Persimmon varieties: astringent and non-astringent
The original astringent persimmon has been grown for decades in Australia.
It is harvested once fully mature. When it’s ready to eat, the flesh is very sweet, and it has a soft, jelly-like consistency.
If eaten too early, the astringency is known to ‘suck your mouth dry.’
The sweet, non-astringent persimmon is also known as the Fuyu fruit. This variety equates for more than 90% of Australian production.It can be eaten when it’s crisp and crunchy, or soft, with or without the skin.
Storing and eating persimmons
It is best to store persimmons at room temperature.
Persimmons can be cut and eaten raw like apples, or when they are very ripe, the flesh simply scooped out with a spoon.
If they are too soft to cut and eat, you can cook them instead.
Tips for cutting your pomegranate
I love to use pomegranates in salads and to decorate desserts.
I find that the easiest way to remove the arils is to cut the fruit in quarters, submerge them in a bowl of water and turn them inside out, pushing out the arils.
This will prevent the crimson juice from splattering all over you. The fibrous parts of the fruit will float to the top.
More persimmon recipes
For a savoury dish, try persimmons with burrata, fennel and finger limes.
Persimmons are also delicious in cakes, such as this persimmon ricotta tea cake.
They’re also tasty when finely shaved and wrapped together with prosciutto.
Very ripe persimmons can be used for chutneys, jams and jellies.
Try baking persimmon halves with honey and vanilla for dessert.
Best wishes,
Amanda
PS: If you’ve tried these persimmon overnight oats or any other recipe from At Amanda’s Table, please let me know how it turned out in the comments below.
And, if you’d like to read more, please subscribe to my newsletter for stories, recipes and tips for simple, nutritious meals.
Persimmon Overnight Oats
Ingredients
- 1 cup traditional rolled oats
- 1 cup Greek yoghurt
- 1 cup milk of your choice
- 1 firm persimmon, grated with the skin on
- 2 tbsp sunflower seeds toast extra to sprinkle on top
- 2 tbsp pumpkin seeds toast extra to sprinkle on top
- 2 tbsp orange blossom water substitute with orange zest and orange juice
- 2 tbsp maple syrup
- pomegranate arils or mixed berries to serve
Instructions
- Toast the sunflower seeds and pumpkin seeds together in a dry frypan until they start to pop and turn golden in colour. Set aside to cool.
- Mix the rolled oats, milk, yoghurt, grated persimmon, orange blossom water and maple syrup altogether in a large bowl. Stir in the cooled, toasted seeds.
- Store overnight in the fridge in a large container with a lid, or 4 small glass jars for individual serves.
- The following day, taste before serving. You may wish to add a little extra maple syrup. Top the oats with pomegranate arils or mixed berries and a few extra toasted seeds.
Leave a Reply