Three recipes with persimmon, one of the crops most affected by the DANA of Valencia

Like other fruits, persimmon is low in calories and rich in fiber, and that makes it a perfect food for losing weight. Persimmons are a good source of thiamine (B1), riboflavin (B2), folate, magnesium and phosphorus. But in addition to vitamins (especially vitamin C) and minerals, persimmons contain a wide range of plant compoundsincluding tannins, flavonoids and carotenoids, which can positively affect health.

Roberto Bosquet, known as Chef Bosquet, proposes these three recipes so that you can use persimmon in your kitchen and not only as a piece of fruit for breakfast or dessert. It can be eaten with bites, with skin, as if it were an apple and we can also combine it with cheese, yogurt and nuts, or turn it into jam. And, also, in the following ways:

Recipe 1. Salted persimmon sticks

– 2 persimon persimmons

– Salt, pepper and oregano to taste

– A splash of EVOO

Peel the persimmons and cut them into sticks or sticks. Place them in a bowl and add the spices to taste. In this case we have used pepper, oregano and salt

Remove them from the bowl and place the sticks on a baking tray, on baking paper. We bake for 20 minutes at 200ºC with the oven previously heated.

You can see the full recipe by clicking here.

Recipe 2. Chocolate and persimmon flan

– 2 persimmon persimmon

– 20 grams of pure cocoa powder

We begin by adding two peeled and chopped persimmon persimmons to the chopper. It is important that we choose persimmons that are ripe enough so that the texture and flavor are even more pleasant.

Next we add 20 grams of pure cocoa powder and grind well until we obtain a texture that is as homogeneous as possible.

Once we have the mixture, we divide it into two molds and refrigerate for 50 minutes.

After this cooling time we will see that the mixture has completely set. We unmold to plate and decorate with a little pure cocoa powder and enjoy a delicious dessert.

You can see the full recipe by clicking here.

Recipe 3. ‘Donaked’

– 300 grams of cooked pumpkin

– 160 grams of medjool dates

– 4 eggs

– 60 grams of pure cocoa powder

– 60 grams of buckwheat flour (or oatmeal)

– 1 envelope of yeast of 60 grams

For coverage:

– 400 grams of pure chocolate

– Coconut oil to taste

We prepare the ingredients: the cooked pumpkin (steamed, roasted or boiled), the medjool dates, the eggs, the pure cocoa powder, the yeast and the buckwheat flour (or oatmeal).

We mix all the ingredients well in the blender or food processor, checking that they are crushed well and are well integrated. You should especially check if you see traces of loose flour, which is the one that integrates the worst into the dough.

We impregnate the special Jata ‘donaked’ molds (12 pieces) with a little coconut oil to be able to unmold even better. Do not apply olive oil because although it also helps make unmolding easier, the flavor it provides is too strong.

We pour the already crushed mixture into a pastry bag and fill the holes in the mold with it, one by one. Remember that the ideal is not to fill more than three-quarters of each hole with the dough.

You can see the full recipe by clicking here.

In addition, you can follow all the recipes that Chef Bosquet has published over the last few years on ABC Bienestar here: healthy recipes from Chef Bosquet, buy some of the books by Chef Bosquet with tasty and original culinary ideas and also follow their Instagram account, @chefbosquet which is already a reference not only for amateur foodies but for the most prestigious chefs.