• Prep Time
    70 Mins
  • Cook Time
    0 Mins
  • Total Time
    70 Mins
  • The base number of servings for this recipe is 8

    Persimmon Margarita

    A few years ago, my husband and I were visiting his Aunt Celia in Davis, California, and she had a pile of fall fruit on her table. I noticed a bright and glossy looking fruit and picked it up. When she saw me looking at it quizzically she told me it was a persimmon. I’d never had one, and the food adventurer in me was excited to try it. I bit into it like an apple and it was love at first bite.

    Fast forward about fifteen years: I was standing in the produce aisle at the grocery store when I noticed gorgeous persimmons. Somehow my mind immediately shifted to cocktail hour, and I wondered if tequila and persimmons would play well together. I came to find out they do indeed dance lovingly in a margarita glass! Fall, Halloween, or Dia de los Muertos are the perfect times for serving these unique and vibrant orange persimmon margaritas.


    1 1/2
    granulated sugar (divided)
    ground cinnamon
    limes (cut into wedges and wheels)
    3 or 4
    persimmons (see note)
    tequila reposado
    Lime Juice
    ice cubes
    In a saucepan over medium heat combine 1 cup of sugar and water. Allow the sugar to melt, making a simple syrup. Remove from heat and allow to cool. Reserve.
    On a salad plate, combine the ½ cup sugar and cinnamon. Wet the rim of eight margarita or martini glasses with a lime wedge. Dip the rims of the glasses into the cinnamon mixture and coat rims evenly.
    Peel the persimmons, place in a blender or juicer and puree. (You need 2 cups of puree to make 8 margaritas.)
    For each drink, in a cocktail shaker, combine 2 ounces of persimmon puree, 2 ounces of tequila, 1 ounce of fresh lime juice, 2 tablespoons of simple syrup, and some ice. Give it a good shake, strain into the cinnamon and- sugar-rimmed glass. Garnish with a lime wheel.
    Reprinted With Permission From Muy Bueno Cookbook

    The base number of servings for this recipe is 8

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