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Tart cranberries, savory shallots and sweet persimmons make for a tasty Sautéed Persimmons side dish or topping that’s great for breakfast, lunch, or dinner. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the AIP, Paleo and Vegan diets.
2 tablespoons Coconut Oil
4 Fuyu Persimmons, chopped
2 Shallots, diced
1/4 teaspoon Cinnamon
1/2 teaspoon Salt
1/4 teaspoon Dried Thyme
1 tablespoon Apple Cider Vinegar
1 tablespoon Honey
1/4 cup Dried Cranberries
Add coconut oil to a sauté pan over medium high heat.
Add the shallots to the pan and then cook until translucent.
Add persimmons, cinnamon, salt, thyme, vinegar, and honey to the pan.
Cook for about 3-4 minutes while string occasionally.
Add the cranberries and then cook for another 2-3 minutes while stirring occasionally.