Persimmon Recipes

Persimmons in bowlPersimmons are a sweet and slightly tangy fruit that can be eaten raw, baked or used in savory dishes.  These are the Fuyu variety so they can be eaten when they are firm, like the fruit we received today, or give slightly like a tomato.  The more ripe they become, the sweeter the taste.  I think that is why most of the recipes that I have are for yummy baked goods.  There is a great one for a tart below from the blog Denise’s Kitchen.  She also has some good salad and side dish recipes.

You can also make savory dishes.  Eric marinated chicken in ripe persimmons and sent me the tip.  I have made dips with them and have the recipes and links below.

Amy Hetager, CSA Blogger

Here are some highlights of the fruit

-Great source of potassium and vitamin A, vitamin C
– Fuyu persimmons have a shape like a tomato.  There are other varieties that taste slightly different when they are unripe and ripe.

Click here for more background

Handling and Cooking Tips
-This fruit is ripe and could be used for several of the recipes below.  It could be even more ripe (and sweet) so that the skin gives a little, like a tomato. I plan to leave out on my counter for a few days before I peel and process in a blender/food processer to use in recipes. I added a bit of water and processed some to create a pulp.
-Store in the fridge if you don’t plan to use this week
– Freeze the pulp for later use

Links to recipes

Persimmon Dip by Amy
Dip for fruit
2 persimmons, peeled and blended into pulp. You may need to add a little water.
1 tblsp sour cream
2 tsps sherry vinegar (or more to taste)
Mint, finely chopped
Salt and pepper
1 to 2 tblsp olive oil to gain the consistency that you want.

Blend until smooth. Serve with apples or celery. The inspiration for the dip is in the dressing below that seems more savory.

Persimmon dressing from Myrecipes.com
Click here for the link

Fruit Salad from vegparadise.com

(select your most firm fruit for this one)
1 lb. (453 gr) Red flame grapes, cut in half
3 large Fuyu persimmons, diced
2 large sweet apples, cored and chopped
2 C. (480 ml) black raisins
30 dates, pitted and chopped
1 C. (237 ml) pecans, toasted and chopped
2/3 C. (177 ml) toasted pine nuts
Combine all ingredients in a large, attractive serving bowl and toss to distribute evenly. This fruit dish can be made several hours ahead. Serves 8 – 10 as a side dish.
Note: add 2 cups (480 ml) of fresh cranberries, pulse chopped in the food processor. Add these shortly before serving to avoid loss of flavor.

Recipes from Denise’s Kitchen Blog
Including:

  • Fuyu Persimmon-Pear and Walnut Rolled Tart
  • Persimmon, Fennel and Almond Couscous
  • Fuyu Persimmon, Pear and Pine Nut Salad

Click here for the link

Baking Recipes that require more persimmons
The lemon glazed persimmon-date bars are really fantastic and I made them several times last year.  I will be on the hunt for persimmons to make this recipe.

Lemon Glazed Bars from Gourmet Magazine
This recipe uses Hachiya persimmons, but you could use soft Fuyus. The bars are moist and wonderful.  One tip from member Nancy is to use a food processor to create persimmon pulp.
Click here for the link

Persimmon Cookies from the Pinch My Salt Blog, submitted by Alice
Click here for the link

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