Feeling Good (Dried Persimmon Granola)

As a newly graduated high school alumnus, I could say that I’m feeling pretty good.

Not only that, but I’ve got a new job at a bakery and more time to cook at home, so, my fellow readers, you’ll be seeing “New Post” much more often this summer.

Now, what will make you feel really good is looking at–and more importantly, baking–this recipe for dried persimmon granola. What will make you feel even better is knowing that this granola has absolutely no sugar added to the mix, but does have yummy, yummy powdered sugar.

Wait, say wha? No sugar added, but there is powdered sugar?

My friends, I give you the dried persimmon:

It’s covered with the stuff. Dried persimmons undergo a (typically) month-long drying process, through which they shrink in size, intensify in flavor, and develop a fine coating of natural powdered sugar. Under the snowy-white exterior lies that bright orange flesh that you saw three pictures above, and boy, does it taste incredible. The flavor is of a fruit you’ve never tasted before, somewhere between a candied apple and a pear. In a word, it tastes like fall. Now, what is fall without cinnamon, nutmeg, ginger, and cloves? Well, a very bland fall, I can tell you that much.

Even though fall is over 3 months away, you can have fall in a jar whenever you make this–and trust me, when you see the ingredient list, you’ll be feeling good when you eat this stuff.

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Short and Sweet (Spring Salad with Citrus Vinaigrette)

Let me get to the point.

I’ve got a salad. It has an awesome vinaigrette. It’s basically the essence of spring tossed into a bowl. It also uses some extra candied orange peels from my last post. It’s quick, it’s resourceful, it’s intensely flavorful. It’s awesome.

Go make it for lunch. Now. Enough said.

Hey, pecan! Get back in there!

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