Liven Up Your Fall Food Palette with Persimmons [RECIPE]

When it comes to fall produce, we tend to go a little overboard on apples, pears and, of course, pumpkins. But there's another fruit in town that is almost always overlooked.Have you considered the the persimmon?

The persimmon is a tomato-looking berry (yes, it's actually a berry) and is sweet with a slightly tart aftertaste and it goes perfectly in everything from desserts to protein shakes.

So the next time you're at the grocery store, pick up a couple and try incorporating them into your next meal. As a matter of fact, Taste of Home (Taste of Home Cooking School is coming to Binghamton- get the scoop here!) has a recipe for a mouth watering Persimmon Nut Roll:

Ingredients:
3 eggs
1 cup sugar
2/3 cup mashed ripe persimmon pulp
1 teaspoon lemon juice
1 cup self-rising flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup chopped pecans

Filling:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
Additional confectioners' sugar

Directions:
Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease
the paper; set aside. In a large bowl, beat eggs for 5 minutes on
medium speed or until lemon-colored. Gradually add the sugar,
persimmon pulp and lemon juice; beat for 3 minutes. Combine the
flour, cinnamon, baking powder, ginger, salt and nutmeg; add to egg
mixture and beat well.

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