Crostini with goat's cheese and Persimon cranberry chutney. And another 49 delicious recipes with persimon.

M In October the first kakis appear in the fruit departments. For me they are the winter fruits that grow in Europe and therefore have relatively short transport routes for fresh fruits in the cold season. Proppevoll with vitamins A and E, sweet and juicy, they can be used incredibly diverse in the kitchen. Whether as overnight Oatmeal, sauce for roast pork, casserole, cake, dessert, sherbet or raw fruit - the taste between peach and mango is a blast in many recipes. In the US, you are already totally "per du" with the orange aroma bombs. In Germany, many people are still cheating with the distant relatives of the tomato - which is a pity!

Last winter I made the man happy with the recipe of tarte flambée with persimmon, bresaola and rocket. Crispy crostini with fresh persimon and persimon cranberry chutney this year. A salty-sweet, crispy affair that can be served wonderfully as a snack, greeting from the kitchen, appetizer or with a salad as a special main meal. By the way, the man was totally happy again (after eyeballs, fooling around, tasting and carving).

The Persimon cranberry chutney can be easily prepared in advance and "put in" so that you can have it later in a few minutes delicious appetizers even in case of spontaneous hunger (or the famous, unannounced pure cutting guests).

But why have the fruits with the Sunstar actually so many different names? Kakis are originally from Asia, have seeds and contain some bitter substances. Under the name Sharon, they are today grown as small, round fruits mostly in Israel. Persimon, on the other hand, are larger and elongated, grow in Italy in the Valencian Community, contain neither kernels nor bitter substances, and have a very thin shell.

And for those who can not quite imagine what it is delicious with Persimon, I've put together a Pinterest board with very different recipes. Click in, get inspired and start cooking! I'm looking forward to your feedback.

Have it tasty!heat. Sweat ginger, onions, chili and star anise in it for a few minutes. Put the cranberries in the pot and deglaze with the water. Add sugar, vinegar and a sprig of rosemary and bring to a boil. Add 2/3 of the diced persimmon, vanilla and salt and simmer until the liquid is reduced to a small amount. Then add the remaining diced persimmon and cook for another minute. Fish out rosemary and throw it away. Fill the very hot chutney into clean twist-off glasses to the brim and let it cool down on a dishcloth to form a vacuum. The chutney lasts several weeks uninterrupted.

Preheat the oven to 180 degrees top heat.

Slice the bread into 2 cm slices. Cut the goat rolls into 10 slices and cover the bread with them. Place on a baking tray and bake in the upper third of the oven for approx. 5-8 minutes until the cheese throws bubbles and is slightly browned at the edges. Keep an eye on everything so that nothing burns.

Take the crostini out of the oven, cover with the persimber slices and crown a spoonful of chutney each. Possibly. Garnish with small sprigs of rosemary. Be sure to serve warm.