Persimmon pudding, salad, cookies … BORING
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
Anyone else have anything out of the usual? Fuyu or hachiya are fine
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.
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.
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.
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.
Here’s some of the interesting recipes and ideas I came across
Golden Gate – a vodka, persimmon puree, ginger, nutmeg drink
Persimmon Raspberry Yogurt Parfaits (others suggest mixing persimmon puree into yogurt)
Cranberry persimmon crisp with filbert struesel
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.
Persimmon Pork Chops with ginger
Sauteed Persimmons and Green Beans with Chives
Sweet Potatoes with Persimmons
Fuyu Persimmon & Goat Cheese Tart (scroll waaaay down)
Persimmon Topping for Ice Cream (with port, ginger, raisins and almonds)
Baked Persimmons with Muscat Wine and Creme Fraiche
Persimmon Brandy Conserve
Freezer Persimmon jam
Persimmon-Pineapple-Coconut Compote (a dash of rum with this might be nice)
Persimmon Bellini, Persimmon Drop, Fresh Persimmon Punch, Persimmon Smoothie Tea, Persimmon Sake, and newly picked persimmons
Randy Pollak's New York Persimmon Cheesecake
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
Spiced Persimmon Slice (Wagashi)
strawberry and persimmon daifuku
Persimmons and Cuajada (I’m not quite clear what this is but it involves sheep milk and sounds interesting)
Persimmon-Fennel Salad (Ok, it’s a salad, but a little different and involves Stilton cheese)
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
Persimmon and Habanero Chutney
Persimmon Guacamole & other persimmon ideas (which also has links to other Chowhound persimmon ideas)
Lots of usual and unusual recipes, the more interesting to me listed above
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.