On Sabbath morning we enjoy eating extravagantly by taking the time to make delectable treats to break our fast.
Gluten Free waffles made from scratch and topped with whatever fresh fruit is in season are a favorite. In summer it was blueberries fresh from the garden. Today it was the previously mentioned abundant Fuyu persimmons sliced wafer thin and arranged over the top.
I have always sliced them into wedges to eat like an apple and therefore missed the surprise inside! I find the pattern is reminiscent of the sand dollar.
Don’t you agree?
21 thoughts on “Breakfast is Served”
You’re right, they do look like sand dollars! Only more orange, of course, to go with that astonishing sunset you had the other night.
Those colors certainly do compliment each other, don’t they Kate? True confession: I once made some tailored slacks and a long, lined, hooded cape all of wool in that very color. I guess I wanted to be noticed in High School? 😉
It’s a gorgeous colour, and there’s nothing wrong with standing out in a crowd! The cape must have been wonderful!
It was, though perhaps a bit too warm for 360 out of 365 days in Southern California!
I wondered what that was atop your waffle. My grandmother had a persimmon tree, but I don’t recall ever eating them. It does look like a sand dollar!
Patti, the persimmon is almost a forgotten fruit. I think that you must be over 70 to really know what to do with them and appreciate their taste. Or, you recall them from visiting Grandma in wintertime! Then she always baked them into cookies and breads. 🙂
I’ve never seen a persimmon sliced that way, but you’re right. They do resemble a sand dollar. A friend and I go now and then to the Sunflower Bakery and Cafe in Galveston for their bread pudding French toast with fresh fruit. Of course it’s decadent, but it’s good. Here at home, I’ll do the same with a baked oatmeal I really like. It’s healthier, but just as delicious.
I may see if I can find one of those persimmons, just to cut it open. I’ve never been a fan, but you’re tempting me.
I do hope if you find them that they have been allowed to ripen on the tree. They are so flat tasting if they are picked too soon. If they look the least bit yellow, then don’t bother. You will just be disappointed. Linda, I agree! I cooked my oatmeal on the stove with the persimmon, almonds and cinnamon right in this past week. It was divine!
Gee, I didn’t know this pretty design existed either! I’ve always diced mine up to use in baked goods. You can bet I’ll be preparing them this way over some Paleo waffles! Thanks, Lynda! 🙂
Any time, Lori! Do try them cooked into your oatmeal with some almonds and cinnamon on a cold morning too. Very delicious, but perhaps not so photogenic. 😉
How delicious! I wish I could be visiting your place on the Sabbath. 🙂 I’ve never seen the patterns of persimmons when they’ve been cut that way. They do indeed look like sand dollars! 🙂
You know I would love to have you here, Jane. Anytime! 🙂 I don’t know if all persimmons look like this inside. I will have to investigate!
What a gorgeous breakfast! beautiful colours.. c
Thank you, Celi! I have been eating so many of these persimmons that I am afraid the beta carotene is going to turn my skin orange. I had a friend who was orange because she ate carrots like Bugs Bunny. All day long. 🙂
Those are the only kind of waffly posts I like…
Yes, Simone, waffly posts are not worth the time to read, but these waffles were definitely worth the time to make and enjoy! Mmmm… 😀
Looks delicious. The problem I’ve had with permissions is how difficult it is to harvest them. If they’re not fully ripe they’re too bitter. It seems to me you have to wait until they’re ripe enough to fall off the tree. But then the deer eat them! And the trees are so tall that it’s hard to pick them off the tree even if you could time it just right.
Years ago when we were in Israel we discovered Asian persimmons–much larger than the persimmons I grew up with. We planted a tree last year and I’m looking forward to enjoying those some day!
I know what you mean, Bill. I have a similar problem with my Shagbark Hickory nuts and the local squirrels. I am envisioning a pole and net system to circle the trees trunk. Although it would have to be cleverly constructed to keep them from climbing the poles to get in.
If your Asian persimmon is anything like my Fuyu you won’t have to wait too long. Is yours a non astringent variety? If so, you might want to try this when your crops start getting heavy! (I’m doing this today)
PS: I don’t pick mine I use some smaller sheers to clip them off. And if my Hoshigaki trial works, then next year I will be leaving a bit more stem on them too! 🙂
You are so right … they are so similar! I’ve never tasted a persimmon before. What are they like?
Good for you for treating yourself!
Laurie, most persimmons have to be eaten when they have gone totally squishy. The flavor is good and very sweet, but the need for a spoon turns me off. I prefer the Fuyu because it can be sliced like an apple, has the same consistency, but has no core. I eat everything but the stem and cap. It isn’t as sweet as the squishy persimmons, but with my diabetes it is a good fruit choice. 🙂 As for persimmon flavor, well, it is unique unto itself. I gather from many of the comments, both here and in the public at large, that they are an acquired taste. I think it helps to be in the 60 + age group too. That ensured that your granny, or somebody’s granny, made persimmon cookies and cakes and fed them to you. 😉