- socalqtpi Nov 22, 2007 02:31 PM
Happy Thanksgiving everyone!
Today, my mom brought me 2 HUGE fuyu persimmons from her home garden. Theya re both about grapefruit sized - one is rock hard & the other is starting to get mushy.
I'm not a big fan of persimmons (I don't like the squishy mouth-feel/texture or taste when raw) & wondered if there were any good uses for them in a baked good or other type recipe as I would hate to see them go to waste.
Any recommendations/advice would be appreciated.
I don't have an actual recipe but I have seen quite a few that use persimmons in a bread pudding type recipe. If you don't get many replies check www.sfgate.com (that's the SF Chronicle). Persimmon's are extremely common in the Bay Area. The Chronicle posts recipes for persimmons every year. I just experienced them last year & I love the hard ones in particular.
Are they fuyu (flat?). I like those in salads when firm, or I microwave or even better sautee them and mix with apples to top pancakes. Chop up and put in as you would apples into a muffin/quickbread. I have never had a fuyu when it is mushy, so I don't know about that.
Hachiyas I have seen as the other poster mentioned for sticky pudding, cakes, etc.
Yes, they are fuyu (short & flat) rather than the acorn shaped ones. I believe that one got mushy/bruised in transit. I also have 2 smaller acorn shaped ones, so you can really see the difference when comparing them side-by-side!
I didn't know fuyu's could get that large either...I suspect that it might be hollow inside, but haven't dared to cut it open yet.
Assuming they are Hachiya persimmons, after they ripen blend them with some cream cheese and use it as topping for french toast for pancakes.
I did not know that fuyu persimmons could get that big -- I always see them the size of an apple or smaller. Makes me wonder if this is really a hachiya -- those can get really big. But let's assume it's a fuyu. If you're going to use it, use it when it's hard. You can chop it and throw it in a spinach salad with some goat cheese, walnuts, etc. for a nice autumn salad. Or you can slice it thinly and then dry it in a low-heat oven for many hours.
i've been on a steamed bun craze lately, so i always have dough in my fridge these days...was looking for something besides pork or red bean paste to fill them, and put together some chopped persimmon, raisins, walnuts and brown sugar...they were pretty good in the bun and i would imagine this combination would also work well in a batter. like banana or zucchini bread.
There's a very cozy persimmon bread pudding recipe on epicurious-- it's geared for hachiya pulp (which is the only way I've made it), but I don't see why it wouldn't work with pulped or finely chopped fuyu, too. (I'd maybe cut down on the sugar a little)
Weirdly enough, I once received this recipe as a spam e-mail. I didn't get a chance to try it before I realized I can't eat persimmons due to a dietary issue, but am dying to know if it's any good:
World Famous Persimmon Bars
Make Puree: 1 c. persimmon pulp
1-1/2 tsp. lemon juice
1 tsp. baking soda
Mix and set aside
Mix these three together: 1 egg
1 c. sugar
1/2 c. oil
Sift together: 1-3/4 c. flour
1 tsp. salt
1 tsp. cinnamon and nutmeg
1/4 tsp. ground cloves
Add to egg mixture alternatively with persimmon puree
Add: 8 oz. dates, pitted and chopped
1 c. chopped nuts
Spread in greased jelly rollpan and bake at 350 degrees for 25 minutes or until browned. Let stand exactly 5 minutes, No more before glazing.
Glaze: 1 c. powdered sugar
2 tsp. lemon juice
Use 1/2 this amount if you like light frosting.
Cut in bars when cooled.