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Persimmons

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Querencia Nov 25, 2012 04:56 PM

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)?

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  1. ipsedixit RE: Querencia Nov 25, 2012 07:41 PM

    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!

    3 Replies
    1. re: ipsedixit
      free sample addict aka Tracy L RE: ipsedixit Nov 25, 2012 07:55 PM

      Do you have a recipe for the persimmon gazpacho?

      1. re: free sample addict aka Tracy L
        ipsedixit RE: free sample addict aka Tracy L Nov 25, 2012 08:14 PM

        Sure.

        _________________

        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.

        1. re: ipsedixit
          free sample addict aka Tracy L RE: ipsedixit Nov 26, 2012 07:19 PM

          thanks! I now know what I am bringing to Christmas dinner.

    2. Caitlin McGrath RE: Querencia Nov 25, 2012 07:58 PM

      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...

      1. Cheese Boy RE: Querencia Nov 25, 2012 08:56 PM

        On the East coast the Fuyu are going for 2/$1. Freakin' more expensive than in previous years.

        1. pagesinthesun RE: Querencia Jan 3, 2013 05:05 PM

          I made this bread today and it is wonderful!

          http://joythebaker.com/2008/11/persim...

          3 Replies
          1. re: pagesinthesun
            d
            docfood RE: pagesinthesun Jan 3, 2013 06:41 PM

            You know, I find mixing a whole squishy persimmon with a bit of milk in the blender makes a wonderful, sweet, thick pudding. Its just amazing!

            1. re: docfood
              pagesinthesun RE: docfood Jan 3, 2013 07:09 PM

              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.

              1. re: pagesinthesun
                d
                docfood RE: pagesinthesun Jan 4, 2013 07:16 PM

                the milk thickens it up, its really amazing to see. Its a reaction to the milk when it is blended.

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