The 2014 calendar for Fine Cooking intrigued me to learn more about persimmons.
Sharing from Fine Cooking calendar....
They may look like tomatoes, but persimmons are sweet and versatile in their own way. They can have custard-like fruit with banana and mango flavors, or be firmer with apricot notes. Try them in anything from puddings and cookies to salads and salsas.
Not far from my house several persimmon trees caught my eye.
I stopped and talked to the owners and asked if I could make pictures of their trees.
They were gracious and shared persimmons with me. I wish I had made notes and could remember all they said about the variety, how old their trees were, etc.
From Fine Cooking:
Persimmons are part of the genus Diospyros, which means “fruit of the gods” in Greek, persimmons are tree fruits grown in many countries, including China, Italy, the United States, and Japan (where they are considered the national fruit). They are in season from fall through winter and are an excellent source of fiber as well as vitamins A and C.
Persimmon varieties are divided into two categories, astringent and nonastringent. Astringent varieties, such as the acorn shaped Hachiya, are tannic and sour when underripe; they should be eaten when very ripe and jelly-soft. Fuyu is the most common nonastringent variety; shaped like pincushions, they are smaller than Hachiyas and have fewer tannins, so they can be eaten both underripe and soft. The Fuyu has a subtle, crisp flavor reminiscent of apricots, while the Hachiya has tropical fruit notes and is very rich and sweet.
how to choose:
Look for fruit that is plump, heavy for its size, and vibrantly colored, with glossy skin. Avoid those with bruises, blemishes, or cracks.
how to prep:
Remove the core for both eating and cooking. The skin is edible, though you may want to peel it, because it can be a little waxy. Cut the fruit into wedges, slices, or cubes. Ripe Hachiyas are often the persimmon of choice for sweet dishes. The firmer texture and subtly sweet flavor of Fuyus make them a good variety for savory preparations.
how to store:
Keep the unripe fruit at room temperature, preferably in a brown paper bag, to help it ripen. If persimmons are already ripe and soft when you buy them, eat them right away or store in the refrigerator for no more than two days.
Source: Fine Cooking.com
Persimmon pudding sounds interesting.
These pics were made several years ago but when I read my Fine Cooking calendar I decided to blog about persimmons. I must confess I didn't taste them because we were going out of town. I gave them away because I didn't want them to spoil. Now, I am intrigued how they taste and wish I might have another opportunity to broaden my horizons trying this fruit.
Do you have any recipes or experiences with persimmons? It is amazing how my calendar has intrigued me about persimmons.
For recipes, visit
FineCooking.com
Another use for persimmons is decorative.
This was my fall blog header a few years back. The arrangement was made by a member of my garden club using persimmons. Persimmons make me think autumn. This variety has been imported from Japan. The indigenous persimmon tree fruit in our area is much smaller. I have a male tree and the leaves display a beautiful fall foliage.
Linking to Foodie Friday.
