5 from 3 votes
Sauteed Persimmons
Tart cranberries, savory shallots and sweet persimmons make for a tasty Sautéed Persimmons side dish or topping that's great for breakfast, lunch, or dinner. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the AIP, Paleo and Vegan diets.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
2
cups
Calories:
222 kcal
Course:
Side Dish, Condiments
Cuisine:
American
Ingredients
- 2 tablespoons coconut oil
- 4 Fuyu persimmon chopped
- 2 shallot diced
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon thyme dried
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1/4 cup dried cranberries
Instructions
- Add coconut oil to a sauté pan over medium high heat.
- Add the shallots to the pan and then cook until translucent.
- Add persimmons, cinnamon, salt, thyme, vinegar, and honey to the pan.
- Cook for about 3-4 minutes while string occasionally.
- Add the cranberries and then cook for another 2-3 minutes while stirring occasionally.
Cup of Yum
Nutrition Information
Serving
2cups
Calories
222kcal
(11%)
Carbohydrates
26g
(9%)
Protein
1g
(2%)
Fat
14g
(22%)
Saturated Fat
12g
(60%)
Sodium
586mg
(24%)
Potassium
84mg
(2%)
Fiber
2g
(8%)
Sugar
20g
(40%)
Vitamin C
3mg
(3%)
Calcium
9mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2 cups
Amount Per Serving
Calories 222
% Daily Value*
| Serving | 2cups | |
| Calories | 222kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 12g | 60% |
| Sodium | 586mg | 24% |
| Potassium | 84mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin C | 3mg | 3% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.