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Persimmon pudding, salad, cookies … BORING

rworange Nov 27, 2007 12:21 PM

Trying to find out if a fuyu persimmon could be microwaved or roasted uncovered persimmon ideas I had never considered. I like them plain and in salads but … wow … my persimmon world has expanded.

I thought I was pretty clever with chopped persimmons, pomegranate seeds and walnuts mixed into my morning oatmeal.

Drinks, fritters, chutneys, fudge, cheesecake, guacamole, vinegars, butters, crisps, and more are in the next link.

I did find a recipe for roasted persimmons, but not microwaved.

Roasted Persimmons Wrapped in Pancetta and drizzled with Balsamic Vinegar
http://www.foodandwine.com/recipes/ro...

Anyone else have anything out of the usual? Fuyu or hachiya are fine

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  1. rworange Nov 27, 2007 12:22 PM

    Here’s some of the interesting recipes and ideas I came across

    Golden Gate – a vodka, persimmon puree, ginger, nutmeg drink
    http://www.squareonevodka.com/TownSquare/TS_MixologyArt/TS_aromatic.html

    Persimmon Raspberry Yogurt Parfaits (others suggest mixing persimmon puree into yogurt)
    http://fooddownunder.com/cgi-bin/recipe.cgi?r=193611

    Cranberry persimmon crisp with filbert struesel
    http://iheartkale.blogspot.com/2007/11/cranberry-persimmon-crisp-with-filbert.html

    Deep-fried Persimmon fritters with pineapple chutney

    Note: When I saw the title the pineapple didn’t sound great, but the chutney has cinnamon and cumin which sounds like it would be a fabulous combo with the fritters.
    http://www.recipe-cook.com/cook/dessert-recipes/deep-fried-persimmon-fritters-with-pineapple-chutney.html

    Persimmon Pork Chops with ginger
    http://fooddownunder.com/cgi-bin/recipe.cgi?r=193583

    Sauteed Persimmons and Green Beans with Chives
    http://fooddownunder.com/cgi-bin/recipe.cgi?r=224601

    Sweet Potatoes with Persimmons
    http://fooddownunder.com/cgi-bin/recipe.cgi?r=254105

    Fuyu Persimmon & Goat Cheese Tart (scroll waaaay down)
    http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2005/11/17/WIGRSFMVQ21.DTL

    Persimmon Topping for Ice Cream (with port, ginger, raisins and almonds)
    http://fooddownunder.com/cgi-bin/recipe.cgi?r=193622

    Baked Persimmons with Muscat Wine and Creme Fraiche
    http://fooddownunder.com/cgi-bin/recipe.cgi?r=16040

    Rum Persimmons
    http://fooddownunder.com/cgi-bin/recipe.cgi?r=219689

    Persimmon Brandy Conserve
    http://fooddownunder.com/cgi-bin/recipe.cgi?r=193517

    Freezer Persimmon jam
    http://fooddownunder.com/cgi-bin/recipe.cgi?r=104638

    Persimmon Butter
    http://fooddownunder.com/cgi-bin/recipe.cgi?r=193526

    Persimmon Waffles
    http://fooddownunder.com/cgi-bin/recipe.cgi?r=193624

    Persimmon-Pineapple-Coconut Compote (a dash of rum with this might be nice)
    http://www.jewishfood-list.com/recipes/fruit/persimmonpinecococompote01.html

    Persimmon Bellini, Persimmon Drop, Fresh Persimmon Punch, Persimmon Smoothie Tea, Persimmon Sake, and newly picked persimmons
    http://asian-and-pacific-sweets-and-treats.blogspot.com/2006/12/persimmon-drinks.html

    Randy Pollak's New York Persimmon Cheesecake
    http://recipes.stevex.net/recipe/randy_pollaks_new_york_persimmon_cheesecake

    Persimmon Gelatin
    http://fooddownunder.com/cgi-bin/recipe.cgi?r=193558

    Persimmon fudge
    http://artofhacking.com/aohfood/12000/12007-persimmonfudge.htm

    Broiled Persimmons:
    Sprinkle persimmon halves with brown sugar and nutmeg. Dot with butter and broil until sugar bubbles (about 3 minutes) Top with sour cream, ice cream, crème fraiche or something similar.

    Someone suggested just serving persimmons in a bowl with cream.

    Stuffed Capon with Persimmon
    http://fooddownunder.com/cgi-bin/recipe.cgi?r=248788

    Spiced Persimmon Slice (Wagashi)
    http://fooddownunder.com/cgi-bin/recipe.cgi?r=240032

    strawberry and persimmon daifuku
    http://scentofgreenbananas.blogspot.com/2005/01/imbb-11-strawberry-and-persimmon.html

    Persimmons and Cuajada (I’m not quite clear what this is but it involves sheep milk and sounds interesting)
    http://fooddownunder.com/cgi-bin/recipe.cgi?r=193626

    Persimmon-Fennel Salad (Ok, it’s a salad, but a little different and involves Stilton cheese)
    http://cancer.ucsd.edu/Prevention/prev/nutrition/previous_recipes.asp#PerSalad

    Persimmon salsa
    1 3/4 cups chopped peeled ripe persimmon (about 2 medium)
    1/3 cup finely chopped red onion
    1 tablespoon minced fresh cilantro
    2 tablespoons fresh lime juice
    1/4 teaspoon salt
    1 seeded and diced jalapeño pepper

    Persimmon Vinegar and Pickled Persimmons
    http://fooddownunder.com/cgi-bin/recipe.cgi?r=193623

    Persimmon and Habanero Chutney
    http://www.chowhound.com/topics/458643#3113328

    Persimmon Guacamole & other persimmon ideas (which also has links to other Chowhound persimmon ideas)
    http://www.chowhound.com/topics/449277

    Lots of usual and unusual recipes, the more interesting to me listed above
    http://fooddownunder.com/cgi-bin/sear...

    1 Reply
    1. re: rworange
      m
      mare Nov 27, 2007 09:00 PM

      Best Persimmon Muffins ever - adapted from 1001 Muffins, by Gregg Gillespie
      1 cup all purpose flour
      1 teaspoon baking powder
      1 teaspoon baking soda
      3/4 cup sugar
      1 teaspoon ground cinnamon (or more to taste)
      1/2 teaspoon allspice
      1/2 tsp nutmeg
      3/4 cup freshly toasted, then chopped fine, shelled pine-nuts
      1 cup fresh persimmon pulp (use soft persimmons)
      2 tablespoons butter, melted
      1 tablespoon milk if needed(won't need if persimmon is ripe)

      1. Preheat oven 400 degrees. Lightly grease 12 muffin cups or use paper.
      2. In a large bowl, blend flour, baking powder, soda, sugar, spices and nuts together.
      3. Beat persimmons and butter together in a small bowl until smooth. Gradually combine the two mixtures until the dry ingredients are just moistened. Add milk if needed.
      4. Spoon batter into muffin tin or cups, filling about 3/4 full. Bake for 15-20 minutes, until toothpick inserted comes out clean. Cool on rack, or serve warm. They will be dark, flattish and tasty. They are wonderfully persimmony. Original recipe called for pecans, but I think the pine nuts go better with the flavors. I make this every year when persimmons arrive at the farmers markets.

    2. m
      mlgb Nov 28, 2007 09:29 AM

      Wow, thanks for the links...Guess I'll go pick the rest of the tree!

      If you haven't tried oven dried persimmons, I suggest a test batch. You use the unripe hachiyas (I'm assuming fuyus also). I did the sliced version rather than whole.

      4 Replies
      1. re: mlgb
        l
        linz Dec 1, 2007 11:45 AM

        I thought you used ripe hachiyas for dried persimmon. I'll double check the chez panisse fruit book when I get home, maybe I'm mistaken...
        I would like to make a batch of dried persimmons...

        1. re: linz
          m
          mlgb Dec 1, 2007 11:56 AM

          I've topped the other recent persimmon thread, scroll down where I report on my test batch. To be specific about the ripeness, they are orange (like they are now), but still hard. You can do it the day that you pick them. I was also surprised that you use the hard-ripe fruit. PS, the batch with the skins on was just fine. I find that I like them sliced on the thicker side since they stay a bit chewy.

          I've now heard that if you have too many, you can put the unripe (hard-ripe) ones in the freezer, and they will lose the astringency when they thaw? Is this true? I've frozen the softened ones, whole and unskineed. They are wonderful eaten just slightly thawed, a few zaps in the microwave. Like sorbet but pure fruit.

          1. re: mlgb
            rworange Dec 1, 2007 07:12 PM

            No, they don't lose the astringancy when thawed. All that happens is they soften. I gave it a try. Didn't work.

          2. re: linz
            intomeat Dec 2, 2007 08:32 PM

            Use unripened hachiyas - much easier to peel. If you use the 3-day oven method (http://www.chowhound.com/topics/34786...) the astringency disappears after two day.

        2. Glencora Dec 1, 2007 01:10 PM

          Just made persimmon soup with ginger and curry. The warmth and spice of the curry cuts the sweetness of the fruit. I don't know if you've found other curry/persimmon recipes, but the two seem to go well together.

          1. m
            moh Dec 5, 2007 07:40 AM

            Ok, just made a persimmon pudding based on Marguerite Hager's recipe found on the website Persimmon Cookbook, and on Alice Waters version found in her Chez Panisse Fruit book. What a perfect late fall/winter fruit dessert! It is a sticky bread pudding like dessert (except it is much smoother). The crust is sticky and cripsy, and gets a wonderful caramel flavour. I like the addition of toasted walnuts to the recipe, and I used some cinnamon as in the AW recipe. Very easy to make and a great reason to buy a big boxful of hachiyas... But those on a calorie-reduced diet, beware.

            1. Non Cognomina Dec 5, 2007 11:01 AM

              I tried pickling some hachiya persimmons a few weeks ago, and they turned out great! Cut some into rounds, some into spears, and made a simple pickling liquid of champagne vinegar, water, sugar, salt, cinnamon stick, and pepper corn. Tasty, and very pretty for xmas gifts.

              1 Reply
              1. re: Non Cognomina
                m
                mlgb Dec 5, 2007 05:44 PM

                That sounds interesting. Were they still hard when you did that?

              2. rworange Dec 5, 2007 04:15 PM

                I liked the idea of persimmons and sweet potatoes, but didn't like the sugar in that recipe in the first link. What I did was a variation on my take-out condiment chicken.

                1 cup of brewed Lapsong Sochong tea
                1 cup of Minute Maid tangerine orange juice (which is swell on its own. It made nice jello)
                1 packet of mustard
                1 packet of soy sauce

                Bring to a boil. Add chicken breast and simmer about 20 minutes to poach. Remove chicken

                Add 1 chopped sweet potato and 1 chopped fuyu persimmon to cooking liquid. Bring to a boil and cook until potato is soft. Remove potato & persimmon. Reduce liquid. Heat potatoes, persimmon and chicken in reduced sauce and serve. It was delicious with the smoky notes from the tea and the lovely tangerine flavor.

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