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Nov 18, 2010 09:23 AM

In my CSA box: Kubota squash, persimmons

I've had persimmons before, and they gave me a funny feeling in my mouth. Anybody know how to prepare them so as to avoid this?

Also have a lovely kubota squash--looks kind of like a pumpkin. Ideas on best way to fix it?

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  1. What kind of persimmon, are they tear-drop shaped or do they have a flat bottom?

    Persimmons will give a bad taste in the mouth if they're not ripe, most important for the Hachiya (tear drop) type. You eat those when they are mush/soft. We're in the peak of persimmon season, so that shouldn't be a problem for the flat-bottomed ones.

    1. This is a local place, however the website is very informative. The left column shows the items (over 1000) they sell and links onto a description, photo and usually has a few recipes linked at the bottom of each page.

      There are two types of persimmons. One kind you can eat like an apple and the other needs to be prepared.

      1. Oops, sorry, it is a red kuri squash, not a kubata.

        And a fuji persimmon.

        Thanks for the link!

        2 Replies
        1. re: kleine mocha

          I would use a red kuri squash like any other winter squash - roast and serve as is, add chunks to a risotto or a curry, puree into a soup, etc.

          I love fuyu persimmons, sliced and served with cheese, or sliced into a green salad.

          1. re: milklady

            I have used winter squash is stew and curry recipes instead of sweet potatoes. Have had a nice casserole of squash and cranberries at a friend's but haven't found a good recipe for this dish.

        2. I used a red kuri squash in Dorie Greenspan's recipe "Pumpkin Stuffed with Everything Good"

          Here's my post about it