Persimmon Margarita

Fall is here and the arrival of persimmons is worth celebrating. I did not even know about this fruit until a couple of years ago and boy I plan on making up for lost time. I know that there are numerous culinary applications for persimmons, but I prefer to drink them. This twist on a classic margarita is a great way to make the most of persimmon season, which is at its peak in November. The persimmon blends beautifully with tequila, and the cinnamon-sugar rim brings everything together seamlessly.

Ingredients

1¾ ounce tequila reposado

2–3 non-astringent persimmons, such as fuyu, peeled

½ ounce simple syrup (equal parts sugar and water, dissolved)

1 ounce lime juice, freshly-squeezed

Ice cubes

Cinnamon-sugar for glass rims

Lime wheel for garnish

 

Directions:

On a salad plate, make a cinnamon and sugar mixture for the glass rim. Wet the rim of a margarita or martini glass with a lime wedge and dip it in the cinnamon and sugar mixture.

Puree persimmons (remove skin), in a blender or juicer. Add simple syrup to taste. In a shaker, combine the tequila, 1½ ounces of persimmon puree and the lime juice. Shake the mixture with ice and strain into the cinnamon and sugar rimmed glass. Garnish with a lime wheel.

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Photography by Jeanine Thurston

Visit: Muy Bueno Cookbook