I have tons of ripe persimmons and no clue what to do.
A client at the gym I work for discovered I like persimmons and has showered me twice now with huge gifts of fruit from her prolific tree. Half I froze, and she just gave me more!
I need :
A really good persimmon bread recipe. (no nuts)
A really good persimmon cookie recipe. (No nuts!)
More ideas of what to do! breakfast ideas? savory dishes? Candy? Eek!
My wife and I received a similar gift from an uncle some years back. The persimmons were great but way too much to eat one by one. My wife found a recipe for persimmon pudding (kind of like a bread pudding, not Jello pudding) that we both enjoyed. It was in The Joy of Cooking, which I don't have on hand at the moment for the recipe but you can probably look it up easily. Note: this was the old Joy of Cooking, not the new revised edition. A google search turned up this recipe which, if memory serves me right, is very close to what we made (you can omit the nuts, we did). http://www.elise.com/recipes/archives/000893persimmon_pudding_cake.php.
If you're feeling super ambitious and adventurous, I recall there was a short article in Saveur several months back about these Japanese dried persimmons called hoshigaki. There's a chowhound post on it: http://www.chowhound.com/topics/347870
Have fun and enjoy the great gift!!
Persimmon Pudding (adapted from "Fields of Greens", by Anne Somerville)
1 cup persimmon puree (about 2 persimmons worth from Hachiya variety)
2 tsp baking soda
¼ lb butter
1 ½ cups sugar
1 TBSP lemon juice
1 TBSP rum (or brandy)
1 cup unbleached flour
1 tsp ground cinnamon
½ tsp salt
½ cup raisins (optional)
½-1 cup coarsely chopped walnuts or pecans (optional)
Preheat oven to 325°F. Cut persimmons in half lengthwise, scoop pulp
into blender or food processor, and puree. Pour puree into small
mixing bowl and stir in baking soda mixture will soon congeal into a
gelatin-like mass. Cream together butter and sugar in a large mixing
bowl, and then beat in eggs, lemon juice, and rum. Mix dry ingredients
together and stir them into wet ingredients. Add persimmon puree to
the batter and beat until well mixed. Stir in raisins and nuts. Pour
batter into well greased loaf or bundt pan. Situate this pan inside a
larger baking pan (e.g. a 9 x 13 cake pan or a large roasting pan)
into which you will pour hot water so that the water comes about
halfway up the sides of the pan containing the batter. Tightly cover
the whole assembly with foil and carefully put into oven. Bake until
pudding is set, about 2 hours. Serve warm with vanilla ice cream or
Makes 8-10 servings.
One of my girlfriends was in a similar position at this time last year and she ended up making a ton of persimmon jam. I really liked it as it's not as sweet as other jams and it was the perfect time of year to be stuck with jars and jars of the stuff... Christmas presents!
You had posted about persimmon jam? Do you know how it was made & how well it canned? I'm having a difficult time canning it....it comes out dry & makes your mouth pucker....but isn't that way when poured into the jars. Something about the heat when I seal up the jars. Any help would be appreciated!
The persimmons here in Louisiana are looking great. I am trying out different things with them at present; struggling to come up with enough uses. I put up another post about them and other Farmer's Market delights but here is a recipe for Persimmon Chutney that would be great along side Thanksgiving Turkey (it will keep for a long while in the refrigerator). It is based on a Kumquat Chutney that I do when I am likewise overrun with those little fruits. I hope you enjoy! In process and serving pictures included.
Persimmon and Habanero Chutney
6 Persimmon, cut in quarters, most of the skin discarded
1 Lemon, juiced and 1 inch of peel retained
2 Garlic Cloves, minced
½ c Onion, ½ inch chop
6 Whole Cloves
8 Pepper Corns
1 Habanero, fine mince
4T Malt Vinegar
½ c Cane Sugar
¼ c Water
1 t Cumin Seeds, toasted
Simmer the Cumin Seeds, Cloves, Pepper Corns, Habanero, Salt and Sugar in the Vinegar, Lemon Juice and Water until the Sugar dissolves of the spices have steeped, about 15 minutes. Add the Onion, Garlic and Lemon Peel and simmer for an additional 10 minutes. Add the Persimmon and cook, over low heat for about 45 minutes. The Chutney should thicken and look like, well… a Chutney.
I have a similar problem, only it's my tree (Hachiya, the kind most people don't like because they need to get soft first). There are only so many people who will accept these, although I do offload as many as possible.
This week I finally tried making some oven-dried slices. They were great, and seemed a lot less prone to failure than trying to dry the whole fruit.
You don't wait for the fruit to ripen. I believe it works with the Fuyus also (the flat crunchy ones).
I making a batch without bothering to peel them, will report back in a few days!
Oven-Dried Persimmons (about 6 large fruit per batch)
Cut out the stem and green sepals, peel the fruit, and slice into 1/4 inch slices. (TIP: A small paring knife and 6 inch chef knife worked best.)
Lay slices on oven racks, (TIP: put cake racks on top of the oven racks).
Leave in a gas oven for about 3 days, at 100-130 degrees, turning occasionally.
( I have a gas oven with a standing pilot. Occasionally turn the oven control until it just "clicks", leave it on for a few minutes, and then turn it off. I forgot to turn them for about a day and they stuck to the racks, Just peeled them off and continued. )
It takes about 3 days. They get darker and a bit translucent. The longer they are in the oven, the softer and sweeter they seem to get.
After they were dry enough not to stick together, I loosely stacked then in a small pan with rack in the oven with only the pilot on for a few more days. The thicker slices are still chewy, the thinner ones are a bit tough.
I've now put them in a wax paper lined cookie tin. I doubt they will last long. Cut some
up in oatmeal. I understand there's a Korean tea made with the dried fruit, and also saw a web reference to soaking the smaller bits in rum! Mainly, they're just great for snacking.
My hit so far has been my Persimmonnibby cookies.
I took a basic persimmon cookie recipe I found online and tweaked it.
1/2 cup shortening
1 cup white sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup dried cranberries
1 cup cacao nibs (NOT CHOCOLATE CHIPS! Can be found at Gelson's or Whole Foods)
2/3 cup chopped walnuts (leave out for nut allergic)
1/4 teaspoon salt
1 cup persimmon pulp
Preheat oven to 350 degrees F (175 degrees C).
Cream together the shortening and sugar. Add egg and vanilla; mix well.
Sift together the flour, baking soda, baking powder, 1/4 teaspoon salt, cloves, cinnamon, and nutmeg. Stir flour mixture into creamed sugar mixture.
Stir in the rnibs, berries, chopped nuts, (now, I'm allergic to nuts, so I add the nuts absolutely last and put one nut free cookie for me on the sheet.) 1/4 teaspoon salt and persimmon pulp; mix well.
Drop by the teaspoonful on greased or parchment lined cookie sheet. Bake for 12 to 15 minutes. Transfer to wire racks to cool. Cookies will be sort of soft and puffy.
I dried persimmons in my Excalibur food dehydrator. I had an abundance of fruit this summer and fall, but not enough persimmons. This was the first time I used a food dehydrator. The persimmons came out the best! Pick while they are firm, wash, cut off the top, peal, slice 1/4 inch thin ( They also look beautiful w/ their star like pattern they have once you slice them), put on the trays in the food dehydrator for about 10-11 hrs. you want them leathery. In my experience if you let them dry too long they get like persimmon chips. They are sweet and sooooo good. I can't believe I have never heard how wonderful dried persimmons are. It must be a secret?
Most of the persimmon breads I have seen are quick breads. When I was a novice 42 years ago, our cook used to bake it into our whole wheat bread. No special recipe. He's simply make a whole wheat bread dough with milk and eggs and knead in the persimmons just as if it were raisins or dried fruit. It made for a a heavy but tasty bread. And yes, he did use pecans in it as well. My favorite use for too many persimmons is to dry them. I should imagine they would make a good fruit leather as well.
1 (18 3/4 ounce) box spice cake mix
1/4 cup oil
1 1/2 cups water
1 pint persimmon pulp
whipped topping (optional)
1Mix cake mix, eggs, oil and water together in large bowl.
2Eggs, oil and water quantities may vary with cake mix brand- be sure to double check yours.
3Add persimmon pulp to batter and mix well.
4Pour batter into a lightly greased 9"x13" cake pan.
5Bake at 350 degrees for 50-55 minutes or until toothpick placed in center comes out clean (this"cake" does not rise, don't worry).
6Allow to cool.
7Serve cold or at room temperature.
8Cool Whip or whipped cream is an excellent topping!
Persimmon Sorbet - Plain pulp sieved or not with simple syrup or not and with spices like cardamom or cinamin or not and with cream or not. Lots of variations with this but everybody
who has eaten the persimmons when they are at the super soft stage of ripeness agrees that they are very sweet.
I once made a persimmon upside down cake, using a standard upside down cake recipe and sliced ripe-but-still-crisp Fuyu persimmons. They have a beautiful star pattern when sliced. Also, because of that design, they make a beautiful addition to a fruit salad, or garnish for an entree.