Persimmons

November 11th, 2010 § 1

japanese-persimmon-hachiya-kaki-shibugaki-2[1]

Persimmons are definitely one of those things that cause us to say, ‘what the heck do I do with that?!’ I know for myself– years ago before I really knew what they were I was always perplexed as to what someone might do with them. I also remember tasting them and not knowing enough about them and it tasting bitter because it wasn’t ripe. Well since them I have grown in my realizations about eating and using persimmons and I know that they are a luxurious piece of fruit that when at the peak of their season can be quite perfect in many dishes and on their own. So let’s get some simple facts and then get on to some simple and tasty ideas.
The persimmon originates from China and is a light orange to reddish color with a pumpkin-like shape with wide straw leaves that roll over the fruit like a tomato stem. There are two main types of commercial persimmons; the Fuyu & the Hachiya.
The Fuyu persimmon is more squat and kind of tomato-like and can be eaten firm or under ripe. These are also the persimmons most often used in dried persimmons. The Hachiya persimmon is the most liked of the two as far as sweet and tasty, however, this one cannot be eaten ripe, it has an unusual astringency to it that goes away when ripe. It also has more of a strawberry shape to it.
Both varieties can be eaten raw or cooked and also dried, the skin is rarely if ever eaten and the flesh gets super mushy when ripe. A nice trick for an over-ripe persimmon is to pull the top stem off and scoop out the flesh with a spoon. The flavor of the ripe persimmon is sweet and spicy, with hints of ripe mango and banana spiked with spice. The texture is smooth and custard like. The dried version resembles dried papaya.

persimmonsalad[1]

Fall Persimmon Salad
Serves 4
2 medium haychiya persimmons, de-stemmed & sliced thin
1 cup baby fall greens, chard, beets, mash, lettuces
½ cup pomegranate seeds
½ cup pecans, toasted
1 tablespoon hazelnut oil
2 tablespoons olive oil
¼ cup pomegranate juice
1 tablespoon lemon juice
1 tablespoon orange juice
1 teaspoon salt
Pepper

Arrange the persimmons on a plate flat. Sprinkle lettuce greens and pomegranate seeds and nuts over the top. In a small bowl whisk together oils and citrus juice and salt. Drizzle on top of salad and season with fresh cracked pepper.

Cranberry Ginger Persimmon Sauce
Makes 3 cups

3 cups fresh cranberries
2 medium persimons, peeled and de-stemmed and chopped
1 cup light brown sugar
1 teaspoon allspice
1 cinamon stick
2 tablespons fresh ginger root, chopped super fine
1 cup pomegranite juice or orange juice
Place ingredients in a sauce pan an cook on medium until berries begin ot pop, reduce heat and simmer on low for about 15-20 minutes. Serve chunky or blend for a smoother sauce.

Haychiya Persimon & Cardamon Ice Cream
Makes ½ gallon ice cream

2 teaspoons cardamom pod seeds
½ teaspoon black pepper corn
1 star of anise
½ cup sugar
¼ cup light brown sugar (sugar in the raw)
Pinch of salt
6 large ripe persimmons, inside scooped out and skins and stems discarded, pureed and chilled
1 cup heavy whipping cream (ice cold)
½ cup buttermilk (ice cold)

Mix up all ingredients in a large mixing bowl or better yet blender. Follow instructions for your ice cream maker!

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