Persimmons are bright, glossy orange gems that are ripe in the fall. They are an ancient fruit from Japan that is actually a berry. The genus name for the persimmon means “Fruit of the Gods” because they are found in several other countries. They have been in North America before most cultivated fruits and Native Americans enjoyed the sweet fruit in soups and cornbread. High in vitamin A & C, they are also a great source of fiber. Persimmons have a high level of pectin so they are great for making jams and desserts.
We received the “fuyu” variety that can be eaten when it is firm or ripe and feels like a tomato. You can cut them in half and eat the soft center raw. Some people even add the flesh to cold cream to enjoy.
I have gathered some interesting ways to eat persimmons, including a pudding, chips and a sandwich with apples and goat cheese. Let me know your favorite ways to eat persimmons. Enjoy.
Amy Hetager, CSA Blogger
Ginger Buttermilk Sorbet with Persimmon Chips
From the Nutrition to Kitchen Blog on Food Press
This was a featured recipe on Food Press, which is a new way that WordPress is collecting cooking tips, beautiful food photos and recipes. The blog is by a Registered Dietician so the food is healthy and works well for our nutritious CSA fruits and vegetables. I love the way that persimmons are used as sweet chips for this homeade sorbet.
Click here for the recipe
Apple Persimmon Compote
From the Austin Gastronomist blog
Great local food blog in Austin. This recipe is great for our CSA share this week with apples and persimmons. The blogger gives a list of great ways to use the compote on a grilled sandwich with goat cheese. Sounds deliciously sweet.
Click here for the recipe
This rich wintery pudding is traditionally steamed in a bath of hot water on the stove, but here is steamed in the oven. Serve it warm with Creme Anglaise or softly whipped cream.
2 ripe persimmons (enough to make 1 cup puree)
2 t. baking soda
1/4 lb. unsalted butter
1 ½ c. sugar
1 T. rum
1 c. unbleached white flour
1 t. cinnamon, preferably freshly ground
½ t. salt
1 c. chopped walnut pieces or pecans
½ c. raisins
Preheat the oven to 325 F. Cut the persimmons in half and scrape the flesh out of the skin; puree in a blender or a food processor. Add the baking soda to the puree. (The puree will thicken.) Cream the butter and the sugar together; add the eggs, lemon juice, and run; mix until well blended. Combine the dry ingredients and stir them in. Add the persimmon mixture; beat until well mixed, then stir in the nuts and raisins.
Pour the batter into a greased bundt or loaf pan. Place in a large baking pan to make a hot water bath, then add enough hot water to come 2 inches up the side of the bundt or loaf pan. Cover the baking pan with foil and bake for about 2 hours, until the pudding is set.
Serves eight to ten
From Field of Greens, New Vegetarian Recipes from the Celebrated Greens Restaurant by Annie Somerville