Persimmon and Pistachio Cupcakes
What to eat on the birthday of the trees.
By Leah Koenig
Anyone who has hosted or attended a Tu Bishvat seder likely remembers a cornucopia of fruit on the table. This agricultural abundance can be somewhat confusing because, unlike Sukkot and Shavuot, Tu Bishvat is not associated with any particular harvest period. Instead, fruit's connection to Tu Bishvat is more metaphysical. As Lesli Koppelman Ross' writes
On Tu Bishvat it is traditional to eat fruit associated with the land of Israel. The "classical" fruits are the seven species described in Deuteronomy 8:8, "a land of wheat and barley, of vines, figs, and pomegranates, a land of olive trees and honey" Since leaving Palestine, Jews throughout the world have maintained connections with the Land of Israel on Tu Bishvat by eating fruits produced there.
In other words, eating the fruits associated with Israel--even if they are out of season--helps root the holiday in the land where it originated. Additionally, the kabbalists, who helped re-imagine Tu Bishvat's celebration in 16th century Safed, developed practices of ritualized fruit consumption as a tool for spiritual elevation.
Tu Bishvat Dinner Menu (Meat)
Tu Bishvat Dinner Menu (Vegetarian)
Line two cupcake trays with cups and preheat oven to 350 degrees. Stir together all dry ingredients except sugar in a bowl and set aside. In a separate bowl, combine persimmon, almond milk, and vanilla and set aside. In a third bowl, cream the margarine and sugar until light and fluffy.
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