Have you sunk your teeth into a fancy-pants persimmon yet?
If you haven’t, I highly recommend!
The tomatoey looking fuyu persimmon is both juicy and crisp.
While tasting like the exotic child of a papaya + cantaloupe.
In other words, persimmons might baffle your senses at first, but you’ll quickly warm up to their flavorful nature.
I had a bit of farro left over from a savory summer dish, as well as a perfectly ripened persimmon on hand, so naturally I whipped up a cozy, subtly sweet, wonderfully nutty bowl of porridge.
Got to start the day off right, you know?
All you have to do is simmer your farro in a mixture of unsweetened oat milk, water, ground cinnamon and fragrant cardamom, (let’s not forget our salt), then stir in a generous handful of diced persimmon while you finish up cooking up that creamy pot of grains.
Fold in a splash of pure vanilla extract, then top with more persimmon, real deal maple syrup for a hit of natural sweetness, and a dollop of crunchy almond butter for a true treat.
Dig in!
P.S. Farro is not gluten-free. If you’d like a similar gluten-free dish, use (not instant) oats instead—peep this recipe.
P.P.S. Make sure your pot isn’t tooo small because your milk mixture might boil over, even when on low heat. Yes that did happen to me oops.
P.P.P.S. If you want the persimmon to break down into the porridge more, add the fruit along with your farro during the beginning of the simmering process. I prefer detectable bites. But you do you!
P.P.P.P.S. I got some recipe inspo from Lori’s blog, My Quiet Kitchen. Her Farro Breakfast Pudding with Dates and Cardamom looks scrumptious!
Persimmon Farro Porridge
Ingredients
- 1/2 cup unsweetened unflavored oat milk (I use Silk or Oatly)
- 1 cup water
- 1/2 cup farro, rinsed
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- Pink sea salt, to taste
- 1 cup diced fuyu persimmon (use remainder for topping)
- 1/2 teaspoon pure vanilla extract
Toppings
- Sliced or diced persimmon
- Pure maple syrup, to taste
- Almond butter, optional
Instructions
- In a medium-small pot, heat the milk and water until boiling.
- Add the farro, cinnamon, cardamom, and salt. Stir, then bring to a simmer.
- Cover and simmer over low for 25 to 30 minutes, or until just tender and most of the liquid is absorbed.
- Remove the lid, add the diced persimmon, then occasionally stir the farro for 5 minutes over medium-low heat.
- Remove from heat, stir in the vanilla, then spoon into a bowl. Top with remaining persimmon, maple syrup, and almond butter, if you wish.