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what do you do with persimmons?

I love fuyu persimmons. I've eaten them as whole fruit and I've made jam. There must be other ways I can eat persimmons. What do you do with them?

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  1. I make a nice curried soup. Very pretty, as well as yummy. SO makes pudding that's wonderful with a little milk for breakfast. Actually, I've been asking him to make one today.

    1. Persimmon pudding with walnuts! It's a steamed cake, usually served with whipped cream.

      1 Reply
      1. re: amyzan

        So good and persimmon pulp from the wild native persimmons are available locally in the form of frozen pulp from Dillman Farms (look for them on the web), makes prep really easy.

      2. love persimmons! persimmon cookies are really good. you can use persimmons in any pumpkin recipe easily.

        1. Do the fuyus cook up as well as the hachiyas? I've always heard the latter specified for baking, etc.

          1. There is a fuyu persimmon, pomegrante and hazelnut salad in Sunday Suppers at Lucques that is fantastic.

            1. I've had dried persimmons that were really good that someone made.

              1. They are so good as is, I usually eat them that way. They work well with lime, so when I bought a bag of mango from a street vendor that had a squeeze of lime and chili powder, I threw a cut persimmon in there ... it was very good.

                I once had a chocolate fondue that used persimmon slices as one of the fruits to dip.

                I was going to look this up for the pomegranite topic, but I'll put it here. I made this salad one year for Thanksgiving and it was one of the most successful things I ever made. I did substitute an aged balsamic apple vinegar for the sherry vinegar, but it works either way

                Tante Marie’s Autumn Salad with Persimmons and Pecans

                A local farmer's market has this recipe that I've been hanging on to planning to try some day.
                Persimmon Soup

                I actually like them added to any kind of green salad.

                1. I'm just in mourning for the rapidly disappearing (and in THIS part of the country nonexistent) native American persimmon, a fruit so much more demanding and so much more rewarding than those Japanese things that comparison is almost ridiculous. The great stands of native persimmons that used to pepper the Midwest have been scraped off the earth to make way for more fiscally rewarding "crops", such as condos and shopping centers, and what trees have been planted in these places have been deliberately chosen for their lack of unsightly habits, such as dropping gooey fruits that mess up a car's finish and draw insects (and hungry little boys).

                  Yes, you can make an excellent Indiana-style persimmon pudding with fuyus or hachiyas, and if you want the recipe there's a great one in an issue of Saveur from several years ago. It's not complete compensation for my lack of any purple-bruised, seemingly rotted half-squashed orange fruits with gritty sugar in the skin and a wildly semi-medicinal whang, but it's a help.

                  1. Here's another vote for using them in salad. Love the fresh crunch, mildly sweet flavor, and color. Interesting in a salad w/ thinly-shaved fennel, apple, and toasted walnuts w/ a very light lemon-mayo dressing (it should just barely moisten). Great for this time of year and on the Thanksgiving table.

                    Hachiyas are wonderful as well. For a quick "sorbet", put a dead ripe one into the freezer to firm up. Lop off the top and then spoon out the flesh to eat. Dessert made easy!

                    1 Reply
                    1. re: Carb Lover

                      This is a brilliant idea! I had one last night that was so ripe I had to put it in a bowl and just eat it with a spoon. I wish I had thought of this.

                    2. I've always eaten fuyus where they've been rather firm. If I were to make a salad or soup, should I allow them to ripen more and become soft and brownish? Most of the fuyus I've had here in the North East are very tasteless. Can anyone comment on this fruit?

                      4 Replies
                      1. re: Cheese Boy

                        No, a fuyu should never ripen to softness no matter what the use. They should also be bright orange. If they are that washed out pale color or varying shades of orange they don't have much taste. They need to be firm and should be crispy when you bite into them. Where are you buying them? I realized I rarely buy them in major markets but rather at farmers markets or produce stores.

                        1. re: rworange

                          The fuyus I buy are never from supermarkets. I get mine at produce stands here in the NE. I prefer the fuyus from Israel even though they are typically smaller than those from California. Believe it or not, I've seen fuyu trees filled with fruit nearby (in NY), but I've never approached the homeowner(s) to ask if I could try one.

                          Also, I do avoid the pale looking ones. I prefer the bright orange fuyu because they look and taste better. I'm really amazed that these fruits can be used in recipes as described. If I feel adventurous, I'll give one of them a try.

                          1. re: Cheese Boy

                            Hmmm ... I wonder if the East Coast is not a good growing region for persimmons or it is a local variety? Fuyu's aren't intensely flavored, they sort of remind me of a muted date ... that is crispier. Persimmon trees in fall are so pretty with the colored leaves and the bright orange fruit.

                            1. re: rworange

                              We have had persimmon trees growing on our property for over 25 years; begun from one I bought, they self-propagated and now are in the edges of our woods. The animals usually get most of them; but the ones I gather have been so sweet. I've never cooked with them though.

                      2. Wow, glutton you're reading my mind! I was just thinking about seeing the beautiful persimmons in the market and what to do with it. And then I remembered eating a chicken salad with persimmons at a restaurant. Problem was, the salad was a green salad and not chicken salad with mayonnaise. But I love chicken salad (the one with mayonnaise) so I came up with this recipe so that I could play with the persimmons as well. It turned out pretty good. The only issue is sometimes the mayonnaise can be more wet when mixed in with the juice of the persimmons. So you have to balance that when you're creating your salad, making sure not to put too much mayonnaise. But it's all your taste. (I used hachiyas for this recipe because I like the softness. But you can substitute for the crispy fuyus as well if you want more crunch in your chicken salad, although you get that already from the celery and walnuts.)

                        Let me know what you think. Also, you can see how it turned out on my blog: http://singleguychef.blogspot.com/200...

                        Chicken Persimmons Salad


                        1.5 lb. chicken breasts (2 pieces with skin and bones
                        )2 persimmons (skin peeled and diced)
                        1 cup celery, diced (about 3 stalks)
                        1 cup roasted walnuts, unsalted and unglazed
                        1/2 cup mayonnaise
                        1 t dijon mustard
                        1 t kosher salt
                        1 t lemon zest
                        1 t lemon juice
                        1 t pepper
                        2-3 T extra virgin olive oil

                        Preheat oven to 400 degrees

                        Salt and pepper chicken breasts (be sure to season both sides and under the skin) and coat with olive oil. Place breasts on roasting pan and bake for about 25 minutes until cooked. Remove from oven and let cool.

                        In large bowl, tear strips of the chicken meat. Add celery, walnuts and persimmons. In small bowl, mix mayonnaise, mustard, salt, lemon juice and zest. Fold mixture into bowl with chicken and other ingredients, folding in as much of the mayonnaise mixture per your taste. (The juice from the persimmons will make your dish moist so you may not need as much mayonnaise.) Add pepper for taste and chill in refrigerator for about an hour.

                        Makes two to three servings. Serve as a sandwich or on a bed of romaine lettuce as a salad.

                        Pair with a glass of Chardonnay.

                        1. Which persimmon variety can you eat firm, and which do you have to wait to get soft (or it's too sour)?

                          1 Reply
                          1. For the soup, the Fuyu persimmons are hard. They are peeled and diced and sauted with onions and ginger until soft. It's a pureed soup and works really well. I also have a recipe for braised pork with firm Fuyu persimmons. I don't think you'd want to wait for them to soften.

                            1. one of bon appetit recipes from the december 2006's issue has persimmons, prosciutto, pomegranate on arugula. i simplified it and just combined fuyu persimmons (peeled and sectioned) with benton's hams' prosciutto. crude preparation but fantastic taste....

                              1. Greetings from a new poster from the SF East Bay here, though I've enjoyed the site for years. Persimmons are one of my favorite fruits and I think the very best way to eat the ripe hachiya (astringent type) is to freeze it whole, in its natural state. When you are ready for a snack or dessert, just hold it under cold running water for a moment - the skin slips right off, just like a tomato or a peach that has been dipped in boiling water. Hold the stem end in your hand and nibble away - it softens very quickly and is just like the best sorbet. Very sensuous. A friend gave me a huge basket of ripe ones for Christmas and I'm afraid my skin will be turning yellow soon from all the carotene. I had a salad at Chez Panisse in October that was composed of the Fuyu (non-astringent) persimmon, arugula, shaved Reggiano and fresh walnuts with a citrus vinaigrette. Delicious. Also had the persimmon pudding, the recipe for which is in Alice Waters' latest cookbook. Not a gloppy pudding,like some steamed ones I've had. This has a buttery crisp exterior and a luscious interior - delicous.

                                1. Right now in Tennessee (October 2008), the wild persimmon crop is bigger than in many years. There's a tree on my street in Nashville where we pick up fruit everyday, and a big tree in the country near my farm. Wild American persimmon is almost a different fruit from the big Asian things. I suspect that most of the southeast is having a good wild-crop year, so be on the lookout. I'm putting the fruit through a foodmill and freezing the pulp. I have visions of a pork roast with a persimmon glaze as winter dish. And a persimmon bread with wild black walnuts -- great crop of them this fall too.

                                  1. do you have a good persimmon jam or persimmon butter recipe? I have a ton of the wild persimmons here in TN & want to jar them for christmas presents & something I am doing isn't quite working...the persimmon gets all dry & puckery after I seal the jars! Help!?

                                    1. I have some persimmons, what to do now?

                                      1. GIVE THEM AWAY! My father, bless his soul and RIP planted a tree at my house, my brothers, their home, and several relatives homes. Even going so far as grafting the tree to be 50/50 fuyu, and hachiya. Problem is is that I just don't care for them. Fortunately know lots of people who gladly take them off my hands.

                                        Every fall when my kids were small they would tolerantly polish each, and every one, then grade them by size and bag them for me to sell at the office. The proceeds would be theirs. Back then they were scarce to find. Now it's a race to get to them before the squirrels do. The tree is a loving remembrance of my Dad.

                                        1. I don't know if this has been mentioned yet but super ripe persimmons are amazing frozen. Just freeze and cut out the top leafy part and scoop out with a spoon into your mouth!

                                          3 Replies
                                          1. re: Aprileats

                                            Sounds good to me, too! I made a pudding out of the ones that fell. It was delicious with a little bit of rum and whipped cream for one meal; ice cream for the other.

                                            I'll try them frozen sometime in the winter, when I want a taste of summer!