Pork Tenderloin with Ginger and Brandy Persimmon

This recipe first appeared in the December 2022 Issue of Culinaire Magazine courtesy Natalie Findlay

There aren’t many fruits that are ripe just in time for Christmas, however the delicate persimmon can be found popping up in grocery stores around the beginning of November. Their sweet, honey-ike flavour coupled with many nutritional benefits such as fibre, vitamin A, vitamin C (beneficial for winter-time colds), vitamin E, copper and manganese, make these fruits a must for winter meals.

Two kinds of persimmons you will encounter in the supermarket are the heart-shaped Hachiya persimmon and the Fuyu variety. The Hachiya variety is especially astringent and will make your mouth pucker when eating before it is fully ripe. The Fuyu variety can be enjoyed without being fully ripe.

Impressive in both sweet and savoury preparations, these adaptable fruits can have a place at any meal this winter season.