I have never seen persimmons so cheap---one-third to one-half of the usual price this year. Am enjoying a Persimmon Festival eating them out of hand (both hands at once) but I do wonder if I'm missing something. Does anyone have a good way of using them (other than just slurping them)?
You're obviously referring to Hachiay Persimmons (as opposed to Fuyus which are hard and apple-like in texture).
Aside from eating them straight-up, I use them in ice creams, as toppings for things like pound cake, reduced with a bit of wine for sauces on things like pork tenderloins, and one of my all-time favorites is persimmon gazpacho!
re: free sample addict aka Tracy L
2 pounds tomatoes, roughly chopped
2 pounds of Hachiya pulp
1 medium red bell pepper, roughly chopped
½ red onion, roughly chopped
⅓ cup extra-virgin olive oil
One ½-inch slice white bread, torn into 1-inch pieces
3 tablespoons sherry vinegar
2 garlic cloves
Salt and black pepper to taste
Blend all ingredients, add salt and pepper to taste, refrigerate overnight. Serve garnished with toasted almonds and/or wlanuts.
Hachiya persimmon pulp/puree is also good in quick breads (same way you'd use pumpkin or mashed bananas, etc.). Recommend not using a lot of spices, because they'll mask the persimmons' flavor.
I also like this steamed persimmon recipe posted by a CH user years ago: http://chowhound.chow.com/topics/2906...
On the East coast the Fuyu are going for 2/$1. Freakin' more expensive than in previous years.
I'm new to persimmons. It's the first time I've ever bought them. I bought the Fuyu persimmons at first. I have eaten them out of hand. They were firm and reminded me of kiwi in a way. I finally found the hachiya persimmons and they are waayyy different! I would think this preparation would be a little slimy. I made a puree last night in prep for the quick bread. I wouldn't eat the puree alone. I need more experience with this fruit.