The Persimmons Are Here
We have little experience eating/cooking with persimmons. We grew up in a geography where persimmons are not a native plant and we didn't know what the heck they were until we moved to California many years ago. Still, it has only been very recently that we've taken to eating them. We typically eat them raw on salads or over muesli for breakfast.
How do you eat them? If you bake with them, have you found a recipe that allows their delicate flavor to survive in the face of all the sweet spices typically added to persimmon pudding or cake?
Cheers, Steve & Jason
http://yourfoodchoices.wordpress.com
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7 Comments:
A few days ago I made this bread from Fat Free Vegan which turned out surprisingly well, though I did make some adjustments. It took a night of cooling in the refrigerator, but after sitting for those few hours, the next day they were GREAT and the persimmon flavor really came through for me
http://blog.fatfreevegan.com/2007/11/persimmon-bread.html
I made 12 muffins out of the recipes and adjusted it by using honey instead of agave, no raisins and upped the nuts to 1/2 cup, added 2 eggs, 1/2 cup of quick-cooking oats, and added cinnamon. I also took 4 medium-small persimmons and roughly cut the skin off and just mashed them a bit with a fork--this resulted in maintaining some chunks of fruit through the cooking, and enabled a bit more taste of the actual fruit. Try it out if you are looking for a good baking recipe for the fruit!
luswim06 at 8:08PM on 11/08/09
Earlier last week, I think, thekitchn.com had a post about this. I seem to recall some lovely recipe involving lots of time in the oven on low, and honey...
Onepot at 8:36PM on 11/08/09
i just let them ripen and eat them. if you want to do something fancier, you can mix the pulp with some unsweetened whipped cream and serve it in a parfait glass with a cookie.
cybercita at 12:26AM on 11/09/09
Persimmon Date Nut Breadlets the flavor of persimmon shine instead of drowning it with sugar.
Chew on That at 12:51AM on 11/09/09
I eat them straight up. Actually had my first persimmon of the year in San Francisco yesterday while visiting for the Foodbuzz festival. You can also add them to salads.
orchidgirl at 1:27PM on 11/09/09
A variation on cybercita: yogurt and persimmon for breakfast.
Or just very ripe persimmon in a beautiful sherbet dish, sprinkled with crumbled Amaretti cookies.
Judith klinger at 8:57AM on 11/10/09
Oh honey, there is NOTHING as sweet as a ripe hachiya persimmon. I just suck the whole thing down till I get to the nasty astringent part and that gets dropped on the plate. Fuyus are OK but they're never as tender as hachiyas (and never as big either). I've never cooked with persimmons and I've been eating them my whole life.
therealchiffonade at 8:32PM on 11/10/09