PROMOTION I’ve got another beautiful breakfast bowl for you! This one uses the bright orange “Rojo Brillante” persimmon from Persimon® BOUQUET as a base. The Spanish “Rojo Brillante” persimmons are rather large and have an ovoid shape. What’s special about them is that the bitter tannins have been removed through a natural process so that the persimmons don’t have to get soft and squishy before they’re edible – in fact, they taste even better when they’re firm! “The “Rojo Brillante” persimmon has a sweet-fruity taste reminiscent of peaches and mangoes is rich in vitamin A, vitamin C, and dietary fiber. Find out more in this video clip (in German).

This breakfast bowl can be whipped up in a heartbeat – and also tastes super Christmassy! The addition of Lebkuchen gingerbread spice plays a big role, but it’s also because persimmon is in season from mid-October to December – in short, it’s a classic winter fruit that always makes me think of the weeks leading up to Christmas. Enjoy!

Persimmon Breakfast Bowl

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Prep Time 15 minutes
Cook Time
Passive Time
  • 4 persimmons
  • 240 ml almond milk*
  • 50 g whole-grain oats*
  • 20 g ground tigernuts*
  • 1 tbsp Lebkuchen gingerbread spice mix* store-bought or homemade
  • 2 tbsp pomegranate seeds
  • 20 g pecans
  • 20 g pistachios*
  1. Wash and dry persimmons and remove stalks using a knife. Cut persimmons into pieces and put aside ¼ of persimmon pieces for decoration.
  2. Blend or purée persimmons with almond milk, oat flakes, tigernuts, and Lebkuchen gingerbread spice.
  3. Divide persimmon mix into two bowls. Garnish with pomegranate seeds, pecans, pistachios, and remaining persimmon pieces.

The gingerbread spice mix (which usually consists of cinnamon, cloves, coriander, ginger, cardamom, nutmeg, anise, and / or pimento) gives this breakfast bowl a fragrant Christmassy touch – but the bowl tastes amazing in its “pure” form, too!

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The “Rojo Brillante” persimmon is not only delicious as part of a breakfast bowl – it also makes a great snack for when you’re on the go and is even “easier” to eat than an apple: it can be eaten out of hand, doesn’t drip, and contains no seeds. Apart from the stalk, the whole fruit can be enjoyed, even the skin. In fact, since most of the nutrients are contained just under the skin, you should leave it on! I actually wasn’t a big persimmon eater until I encountered the “Rojo Brillante” – but since then I’ve become super enthusiastic about persimmons! :-)

What’s your favorite way to eat persimmons?

This post was created in cooperation with Anecoop, the Spanish producer of Persimon®, which markets only the best-quality products under its own brand BOUQUET.

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