Traditional recipes

12 Surprising Pumpkin Dinner Recipes

12 Surprising Pumpkin Dinner Recipes


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Branch out from your favorite pumpkin-spiced food and try using fresh pumpkin in your dinner recipes

Shutterstock / telginatania

This pumpkin recipe will make you want pumpkin for dinner every night.

Fall is no longer represented by falling leaves or crisp air, but instead, pumpkin-flavored everything. Getting your daily dose of actual pumpkin is extremely beneficial for your health because it is full of vitamins and minerals and it is low in calories.

Click here for the 12 Surprising Pumpkin Dinner Recipes slideshow.

As far as pumpkin-flavored foods go, we recommended cooking with fresh pumpkin or buying organic canned pumpkin. The pumpkin-spiced lattes and pumpkin baked goods can be saved for special occasions. Pumpkin has a lot of fiber, so incorporating the fruit in your dinner dishes will fill you up without tacking on a lot of calories.

In terms of health benefits, pumpkin is one of the best sources of beta-carotene. Beta-carotene is an antioxidant that provides vitamin A to the body. This can help lower the risk of developing cancer, asthma, and heart disease. You can consume pumpkin by making your own purée, using pumpkin as an oil substitute, or simply roasting it in the oven. You’ll be happy to know that pumpkin fits in all of your dinner dishes and even some dishes you had no idea existed.

Apple Pumpkin Soup


When the weather starts to get cold, a warm and filling dinner is the comfort you are looking for. This recipe combines fresh pumpkin, carrot, onions, and sweet apple to create a healthy paleo-approved dinner to please everyone.

Hearty Vegetarian Pumpkin Chili


Chili is an easy way to sneak in protein-packed beans and vegetables while still delivering a hearty taste. This healthy chili recipe uses pumpkin as a base for a unique take on a classic cold-weather dish.


12 Persimmon Recipes Everyone Should Make This Fall

Persimmons, vivid orange fruits of autumn, have been cultivated in parts of Asia for at least 1,000 years, but remain mysterious to many Americans. We're finally catching up these days, and that means that we're discovering ways both new and old for making great use of persimmons in savory preparations as well as sweet ones throughout fall.

The two varieties commonly available here are Fuyu and Hachiya. Before you buy a persimmon, it's important to know which type you're considering, because that will affect how and when to prepare it. Fuyu is the squat persimmon with a rounded bottom pictured here. It can be eaten when firm or soft. To choose a fuyu, look for one with taut skin free of blemishes. When it's firm, simply cut away the leaves, and wash or peel, then slice it as you would an apple it is crunchy and sweet, and best for salads. To eat it when soft, store at room temperature until it gives to the touch, similar to a tomato.

The Hachiya persimmon, on the other hand, has an elongated, heart-like shape. It should only be eaten when very ripe when firm, the Hachiya is so astringent it can make your mouth dry to the point of numbness. It will ripen at room temperature and once ripened, the luscious, aromatic fruit is unforgettable. It can be ripened far past the point at which you might throw away most other fruits when the skin appears almost translucent and the fruit feels mushy, you can bake with it&mdashor slice off the top and eat its jelly-like contents right away.


12 Persimmon Recipes Everyone Should Make This Fall

Persimmons, vivid orange fruits of autumn, have been cultivated in parts of Asia for at least 1,000 years, but remain mysterious to many Americans. We're finally catching up these days, and that means that we're discovering ways both new and old for making great use of persimmons in savory preparations as well as sweet ones throughout fall.

The two varieties commonly available here are Fuyu and Hachiya. Before you buy a persimmon, it's important to know which type you're considering, because that will affect how and when to prepare it. Fuyu is the squat persimmon with a rounded bottom pictured here. It can be eaten when firm or soft. To choose a fuyu, look for one with taut skin free of blemishes. When it's firm, simply cut away the leaves, and wash or peel, then slice it as you would an apple it is crunchy and sweet, and best for salads. To eat it when soft, store at room temperature until it gives to the touch, similar to a tomato.

The Hachiya persimmon, on the other hand, has an elongated, heart-like shape. It should only be eaten when very ripe when firm, the Hachiya is so astringent it can make your mouth dry to the point of numbness. It will ripen at room temperature and once ripened, the luscious, aromatic fruit is unforgettable. It can be ripened far past the point at which you might throw away most other fruits when the skin appears almost translucent and the fruit feels mushy, you can bake with it&mdashor slice off the top and eat its jelly-like contents right away.


12 Persimmon Recipes Everyone Should Make This Fall

Persimmons, vivid orange fruits of autumn, have been cultivated in parts of Asia for at least 1,000 years, but remain mysterious to many Americans. We're finally catching up these days, and that means that we're discovering ways both new and old for making great use of persimmons in savory preparations as well as sweet ones throughout fall.

The two varieties commonly available here are Fuyu and Hachiya. Before you buy a persimmon, it's important to know which type you're considering, because that will affect how and when to prepare it. Fuyu is the squat persimmon with a rounded bottom pictured here. It can be eaten when firm or soft. To choose a fuyu, look for one with taut skin free of blemishes. When it's firm, simply cut away the leaves, and wash or peel, then slice it as you would an apple it is crunchy and sweet, and best for salads. To eat it when soft, store at room temperature until it gives to the touch, similar to a tomato.

The Hachiya persimmon, on the other hand, has an elongated, heart-like shape. It should only be eaten when very ripe when firm, the Hachiya is so astringent it can make your mouth dry to the point of numbness. It will ripen at room temperature and once ripened, the luscious, aromatic fruit is unforgettable. It can be ripened far past the point at which you might throw away most other fruits when the skin appears almost translucent and the fruit feels mushy, you can bake with it&mdashor slice off the top and eat its jelly-like contents right away.


12 Persimmon Recipes Everyone Should Make This Fall

Persimmons, vivid orange fruits of autumn, have been cultivated in parts of Asia for at least 1,000 years, but remain mysterious to many Americans. We're finally catching up these days, and that means that we're discovering ways both new and old for making great use of persimmons in savory preparations as well as sweet ones throughout fall.

The two varieties commonly available here are Fuyu and Hachiya. Before you buy a persimmon, it's important to know which type you're considering, because that will affect how and when to prepare it. Fuyu is the squat persimmon with a rounded bottom pictured here. It can be eaten when firm or soft. To choose a fuyu, look for one with taut skin free of blemishes. When it's firm, simply cut away the leaves, and wash or peel, then slice it as you would an apple it is crunchy and sweet, and best for salads. To eat it when soft, store at room temperature until it gives to the touch, similar to a tomato.

The Hachiya persimmon, on the other hand, has an elongated, heart-like shape. It should only be eaten when very ripe when firm, the Hachiya is so astringent it can make your mouth dry to the point of numbness. It will ripen at room temperature and once ripened, the luscious, aromatic fruit is unforgettable. It can be ripened far past the point at which you might throw away most other fruits when the skin appears almost translucent and the fruit feels mushy, you can bake with it&mdashor slice off the top and eat its jelly-like contents right away.


12 Persimmon Recipes Everyone Should Make This Fall

Persimmons, vivid orange fruits of autumn, have been cultivated in parts of Asia for at least 1,000 years, but remain mysterious to many Americans. We're finally catching up these days, and that means that we're discovering ways both new and old for making great use of persimmons in savory preparations as well as sweet ones throughout fall.

The two varieties commonly available here are Fuyu and Hachiya. Before you buy a persimmon, it's important to know which type you're considering, because that will affect how and when to prepare it. Fuyu is the squat persimmon with a rounded bottom pictured here. It can be eaten when firm or soft. To choose a fuyu, look for one with taut skin free of blemishes. When it's firm, simply cut away the leaves, and wash or peel, then slice it as you would an apple it is crunchy and sweet, and best for salads. To eat it when soft, store at room temperature until it gives to the touch, similar to a tomato.

The Hachiya persimmon, on the other hand, has an elongated, heart-like shape. It should only be eaten when very ripe when firm, the Hachiya is so astringent it can make your mouth dry to the point of numbness. It will ripen at room temperature and once ripened, the luscious, aromatic fruit is unforgettable. It can be ripened far past the point at which you might throw away most other fruits when the skin appears almost translucent and the fruit feels mushy, you can bake with it&mdashor slice off the top and eat its jelly-like contents right away.


12 Persimmon Recipes Everyone Should Make This Fall

Persimmons, vivid orange fruits of autumn, have been cultivated in parts of Asia for at least 1,000 years, but remain mysterious to many Americans. We're finally catching up these days, and that means that we're discovering ways both new and old for making great use of persimmons in savory preparations as well as sweet ones throughout fall.

The two varieties commonly available here are Fuyu and Hachiya. Before you buy a persimmon, it's important to know which type you're considering, because that will affect how and when to prepare it. Fuyu is the squat persimmon with a rounded bottom pictured here. It can be eaten when firm or soft. To choose a fuyu, look for one with taut skin free of blemishes. When it's firm, simply cut away the leaves, and wash or peel, then slice it as you would an apple it is crunchy and sweet, and best for salads. To eat it when soft, store at room temperature until it gives to the touch, similar to a tomato.

The Hachiya persimmon, on the other hand, has an elongated, heart-like shape. It should only be eaten when very ripe when firm, the Hachiya is so astringent it can make your mouth dry to the point of numbness. It will ripen at room temperature and once ripened, the luscious, aromatic fruit is unforgettable. It can be ripened far past the point at which you might throw away most other fruits when the skin appears almost translucent and the fruit feels mushy, you can bake with it&mdashor slice off the top and eat its jelly-like contents right away.


12 Persimmon Recipes Everyone Should Make This Fall

Persimmons, vivid orange fruits of autumn, have been cultivated in parts of Asia for at least 1,000 years, but remain mysterious to many Americans. We're finally catching up these days, and that means that we're discovering ways both new and old for making great use of persimmons in savory preparations as well as sweet ones throughout fall.

The two varieties commonly available here are Fuyu and Hachiya. Before you buy a persimmon, it's important to know which type you're considering, because that will affect how and when to prepare it. Fuyu is the squat persimmon with a rounded bottom pictured here. It can be eaten when firm or soft. To choose a fuyu, look for one with taut skin free of blemishes. When it's firm, simply cut away the leaves, and wash or peel, then slice it as you would an apple it is crunchy and sweet, and best for salads. To eat it when soft, store at room temperature until it gives to the touch, similar to a tomato.

The Hachiya persimmon, on the other hand, has an elongated, heart-like shape. It should only be eaten when very ripe when firm, the Hachiya is so astringent it can make your mouth dry to the point of numbness. It will ripen at room temperature and once ripened, the luscious, aromatic fruit is unforgettable. It can be ripened far past the point at which you might throw away most other fruits when the skin appears almost translucent and the fruit feels mushy, you can bake with it&mdashor slice off the top and eat its jelly-like contents right away.


12 Persimmon Recipes Everyone Should Make This Fall

Persimmons, vivid orange fruits of autumn, have been cultivated in parts of Asia for at least 1,000 years, but remain mysterious to many Americans. We're finally catching up these days, and that means that we're discovering ways both new and old for making great use of persimmons in savory preparations as well as sweet ones throughout fall.

The two varieties commonly available here are Fuyu and Hachiya. Before you buy a persimmon, it's important to know which type you're considering, because that will affect how and when to prepare it. Fuyu is the squat persimmon with a rounded bottom pictured here. It can be eaten when firm or soft. To choose a fuyu, look for one with taut skin free of blemishes. When it's firm, simply cut away the leaves, and wash or peel, then slice it as you would an apple it is crunchy and sweet, and best for salads. To eat it when soft, store at room temperature until it gives to the touch, similar to a tomato.

The Hachiya persimmon, on the other hand, has an elongated, heart-like shape. It should only be eaten when very ripe when firm, the Hachiya is so astringent it can make your mouth dry to the point of numbness. It will ripen at room temperature and once ripened, the luscious, aromatic fruit is unforgettable. It can be ripened far past the point at which you might throw away most other fruits when the skin appears almost translucent and the fruit feels mushy, you can bake with it&mdashor slice off the top and eat its jelly-like contents right away.


12 Persimmon Recipes Everyone Should Make This Fall

Persimmons, vivid orange fruits of autumn, have been cultivated in parts of Asia for at least 1,000 years, but remain mysterious to many Americans. We're finally catching up these days, and that means that we're discovering ways both new and old for making great use of persimmons in savory preparations as well as sweet ones throughout fall.

The two varieties commonly available here are Fuyu and Hachiya. Before you buy a persimmon, it's important to know which type you're considering, because that will affect how and when to prepare it. Fuyu is the squat persimmon with a rounded bottom pictured here. It can be eaten when firm or soft. To choose a fuyu, look for one with taut skin free of blemishes. When it's firm, simply cut away the leaves, and wash or peel, then slice it as you would an apple it is crunchy and sweet, and best for salads. To eat it when soft, store at room temperature until it gives to the touch, similar to a tomato.

The Hachiya persimmon, on the other hand, has an elongated, heart-like shape. It should only be eaten when very ripe when firm, the Hachiya is so astringent it can make your mouth dry to the point of numbness. It will ripen at room temperature and once ripened, the luscious, aromatic fruit is unforgettable. It can be ripened far past the point at which you might throw away most other fruits when the skin appears almost translucent and the fruit feels mushy, you can bake with it&mdashor slice off the top and eat its jelly-like contents right away.


12 Persimmon Recipes Everyone Should Make This Fall

Persimmons, vivid orange fruits of autumn, have been cultivated in parts of Asia for at least 1,000 years, but remain mysterious to many Americans. We're finally catching up these days, and that means that we're discovering ways both new and old for making great use of persimmons in savory preparations as well as sweet ones throughout fall.

The two varieties commonly available here are Fuyu and Hachiya. Before you buy a persimmon, it's important to know which type you're considering, because that will affect how and when to prepare it. Fuyu is the squat persimmon with a rounded bottom pictured here. It can be eaten when firm or soft. To choose a fuyu, look for one with taut skin free of blemishes. When it's firm, simply cut away the leaves, and wash or peel, then slice it as you would an apple it is crunchy and sweet, and best for salads. To eat it when soft, store at room temperature until it gives to the touch, similar to a tomato.

The Hachiya persimmon, on the other hand, has an elongated, heart-like shape. It should only be eaten when very ripe when firm, the Hachiya is so astringent it can make your mouth dry to the point of numbness. It will ripen at room temperature and once ripened, the luscious, aromatic fruit is unforgettable. It can be ripened far past the point at which you might throw away most other fruits when the skin appears almost translucent and the fruit feels mushy, you can bake with it&mdashor slice off the top and eat its jelly-like contents right away.