Cinnamon Persimmon Margarita


Cinnamon Persimmon Margarita


Last night’s tamalada was a success!!  My family and I enjoyed an evening of making tamales, catching up and laughing.  We slathered masa, generously filled our tamales, loaded our steamers and sat back and sipped on a few margaritas.  The kiddos ran amuck, built a fort and checked in every 5 minutes to see if the tamales were ready. Kids.


Last week I had received a wonderful package of Cinnamon Persimmons from Melissa’s Produce and decided they would be the perfect addition to our tamalada fiesta. My mom loves persimmons, but they are hard to find in South Texas, so to have a box brimming with them was a treat, Thanks Melissa’s Produce!



Cinnamon Persimmon Margarita

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: makes 4 - 6 ounce margaritas


  • salt
  • lime wedges
  • 1 cup tequila
  • 1 cup fresh Cinnamon Persimmon juice, about 4, strain from any small bits of skin
  • 1/3 cup fresh lime juice
  • 1/2 cup Cointreau
  • ice cubes


  1. On a small plate spread salt.
  2. With lime wedges moisten rim of 6 ounce glasses.
  3. Dip glasses into salt.
  4. Place glasses into freezer to chill.
  5. In a pitcher combine tequila, fresh Cinnamon Persimmon juice, lime juice and Cointreau.
  6. Remove glasses from freezer and serve margarita mixture over ice.
  7. Garnish with lime slices. (optional)



  1. says

    I always look at persimmons and wonder what the heck to do with them…and then don’t get any. These margs sound awesome! Why are they “cinnamon”?? Is that just the varietal and/or do they actually have a cinnamon taste (okay, that sounds totally stupid now that I write it down, but…). Glad to hear your tamalada was a success. We’re having ours just before New Years! :)
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