LUNCHBOX: sandwich with cured beef, goat’s cheese & homemade persimmon ketchup!

November 11, 2014

This month Persimmons are on the top of my grocery shop list! I decided to give them a twist and transform this delicious fall fruit in a homemade ketchup to enrich any “next sandwich by the laptop moment” (I had a few lately..) or the next relaxed breakfast in the weekend. It’s really easy to make, it can last more than a week using the well known preserving strategies. I recently started to give a chance to homemade ketchup: this is my third try, after classic tomatoes and peach ketchup and I really like the feeling of making my own junk food:=)

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How to make the persimmon ketchup:




1 shallot y 1-2 cloves of garlic

1/2 hot chili pepper of your choice (with no seeds)

the last tomato of the season :( (with no skin)

3 persimmon 

1 tbs vegetal oil

2 bay leaves

1/2 tbs tomato paste or harissa 

1/2 ts of fresh grounded cinnamon+ 1/2 fresh grounded Allspice

1 tbs brown sugar

60 ml vinegar



A few days before:

Make the ketchup: finely chop the shallot, the garlic and chili and slowly fry in a pot with oil. Add bay leaves, spices, sugar, tomato paste and mix. Take the tomatoes skin off with classic hot water method, chop and add to the pot. Chop persimmons and add to pot with the vinegar. Pssssssh! (this amazing sound). Slowly cook for about 15 minutes, stirring a bit. whisk it with a food processor  y  keep cooking until is thick enough. But forget to have the “glossy” industrial effect;)

*I adapted this recipe from this yummy peach ketchup version of  Delicious Days: I just thought it could be interesting to change peaches for persimmon to make a fall version! I like the taste, anyway if you don’t feel to much adventurous, maybe for a fist try the classic tomato Jamie Oliver’s homemade ketchup will be just fine!


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Pics © Picniquette

When you have your persimmon ketchup ready give it a go with some good bread slices, cured beef (or prosciutto or spanish jamón), fresh goat’s cheese crumbs and your fav green (green sprouts, arugula, kale..) 

If you don’t have time to prepare the ketchup just substitute it to a few fresh persimmon slices. It will be anyway delicious:)

Another idea for a fall lunchbox? butternut squash, with a “middle east” twist: pistachos & coriander pesto,  feta & pomegranate–>Enjoy!



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