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In Season: Persimmons

YumSugar — Wed, 07 Jan 2009 15:00:05 -0800

Despite the fact that it's Winter, don't limit your fruit intake to oranges, bananas, and apples. Next time you're at the market, pick up a few persimmons. The sweet, mild-flavored fruits, which originate from Asia, are in season between November and February.

Persimmons are bountiful in Asia, and are popular yard fruit trees in the United States, but if you've never enjoyed a persimmon before, know that there are two distinctly different kinds: fuyu persimmons and hachiyas. While they're both persimmons, fuyus and hachiyas have striking differences. Learn more about them when you read more.

Orange-red, acorn-shaped hachiya persimmons are very astringent when unripe, which means that if you eat them before their prime, you'll experience a bitter, tannic, chalky taste. When ready to eat, the variety will be soft and squishy to the touch with a jelly-like texture.

In contrast, tomato-shaped, light orange-hued fuyus are ripe when they are firm, yet give slightly to the touch, much like a peach. While the two kinds of persimmons are distinct, they're both aromatic and sweet. Here are some ideas for enjoying both of them:

Freeze soft hachiyas and eat them instead of ice cream.
Slice fuyus either cross-sectionally, like apples; or, for a pretty presentation, slice them laterally to show off their seeds' natural asterisk pattern.
Purée extremely ripe persimmons and mix into nutty batter for an enticing bread.
Use ripe hachiyas to make persimmon pudding.
Slice fuyus into a salad for added crunch, color, and flavor.

Have you been afraid to try persimmons until now? If you're already a fan, tell me how you like to enjoy them below.

Persimmon Bread Is a Generous Gift

YumSugar — Sat, 15 Nov 2008 08:00:51 -0800

Last weekend, I had an abundance of persimmons and decided I would make something for a friend who helped me organize an event. Luckily, I came across an enticing recipe for dessert bread made with persimmons, brandy, walnuts, and dates.

Because the recipe yields a huge batch, I altered it to make some muffins as well. The simple modification was as easy as pouring batter into muffin tins and baking for a shorter period of time. In one hour, I had muffins for the next week's breakfast, as well as a nutty dessert for my friend. To see how I did it all, read more.

Persimmon Bread
Adapted from Divine Caroline

Ingredients

3-1/2 cups sifted all-purpose flour
1-1/2 teaspoons salt
2 teaspoons baking soda
1 teaspoon ground nutmeg
2-1/4 cups sugar
1 cup melted butter
Four eggs, lightly beaten
2/3 cup Cognac
2 cups puree of very ripe persimmons
2 cups coarsely chopped walnuts
2 cups chopped dates

Directions

Preheat oven to 350° F.
Mix the dry ingredients together in a large bowl.
Slowly add in melted butter, eggs, Cognac, and persimmon puree, and stir until combined. Add in walnuts and dates.
Butter and flour four bread molds, fill them about three-quarters full, and bake for about one hour. Cool the loaves in the molds and turn out on a rack. Alternately, fill a muffin tin until three-quarters full and bake 20 to 25 minutes.
Cool and wrap in foil.

Makes 4 loaves, or 1 loaf and 12 muffins. Keeps for 1 to 2 weeks.

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Taste Autumn With a Colorful Salad

YumSugar — Sat, 08 Nov 2008 08:00:39 -0800

I know I just said that I don't eat the seeds of pomegranates, but after the vast majority of you said "Why bother?" I proceeded to give it another try. Guess what? It's not so bad - it lends a textural crunch and grittiness that needs some getting used to, but I'm starting to like it.

I decided to embrace the seeds by tossing together a simple and straightforward Fall fruit salad. The result was a brilliantly-colored melange of persimmons, pomegranates, onions, and spinach with an equally bright flavor profile. To get excited for the season, read more.

Persimmon and Pomegranate Salad
From Jewish Holiday Feasts by Louise Fiszer and Jeannette Ferrary

Ingredients

8 cups torn spinach leaves
3 Fuyu persimmons, cut into thin slices
1 small red onion, thinly sliced
3 tablespoons sherry vinegar
7 tablespoons olive oil
Salt and pepper
Seeds from 1 large pomegranate

Directions

In a large bowl, combine spinach, persimmons, and onion.
Whisk together vinegar and oil. Toss with salad. Add salt and pepper to taste.
Sprinkle with pomegranate seeds and serve.

Makes 8 servings.

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Yummy Link: Bourbon-Persimmon Loaves

YumSugar — Fri, 28 Dec 2007 01:39:31 -0800

Even though Christmas is over, it doesn't mean you have to stop baking. Especially if life gives you a load of persimmons. When that happens, you make boozy bourbon-persimmon loaves. - Bunrab

What's In Season: Persimmons

YumSugar — Wed, 27 Dec 2006 07:59:58 -0800

Ever decide to make a recipe, write up a grocery list, and head to the store only to discover sadly that the star ingredient of your dish is actually out of season? There is a reason strawberry shortcakes are only consumed in summer and sweet potato pie in winter. Of course modern American supermarkets would like the average everyday Jane to think that everything is always in season, but they're not fooling me. More and more chefs and restaurants have returned to cooking with fresh, seasonal ingredients. To help you do the same in your kitchen, once a week I'll write about what fruits and vegetables you should be eating now.

Let's start with persimmons, which are in season from November until February, but peak in November and December (so hurry and get your fix while the fixings good). Persimmons are a fruit of Chinese origin and early American settlers used them to make beer and wine. When ripe, the persimmon has a smooth, creamy texture, tangy-sweet flavor, and bright red-orange skin and flesh. The most common persimmon is the Hachiya or the Japanese persimmon. Don't even think about eating these heart shaped little babies until they're ripe because the incredible astringency will make your mouth pucker. You'll know that the Hachiya is ripe when the flesh feels squishy, almost like a water balloon full of jelly.

Persimmons are chock full of vitamins, can be used in recipes (like this one for persimmon bread ) or enjoyed eaten right out of the hand. I personally like to freeze them and eat them as if they were ice cream.

Persimmons, Who Knew?

FitSugar — Tue, 07 Nov 2006 02:05:00 -0800

OK so let me start by saying, I tend to think I know a lot about foods but every once in awhile even I get thrown for a loop.

My recent grocery store loop: Persimmons.

If you are thinking, "Persimmon? What in the world is that?" read more

While browsing the produce aisle at Whole Foods last night, I came across what I thought were really smooth, mini pumpkin tomato cross breeds (as I am a sucker for mini things). Convinced it would be impossible to carve, my husband and I decided against it being a pumpkin. Turns out that the baby pumpkins-tomato-fruits were NOT really pumpkins but Persimmons (or Sharon Fruits as I had only heard of them).

Persimmons are a great fruit for the fall and often used in the place of dried apricots on a cheese plate. Some people enjoy Persimmon jam or pudding and you can even find Persimmons in many Asian dishes.

Fit's Tip: Persimmons are an excellent source of Vitamin C and antioxidants. Firm Persimmons are good to cut up and eat, soft ones are better for jams and fillings. Like most fruits avoid the bruised ones. The most common varieties are Japanese Persimmon, Fuyu and Israeli Persimmon.

Autumn Style: Decorating With the Color Orange

CasaSugar — Fri, 25 Sep 2009 12:00:36 -0700

Sure, orange is bright and bold, but it's also a beautiful shade. Whether you use it as an accent color or deck out an entire wall in persimmon-colored paint, you can't go wrong with orange.

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Fab Finger Discount: Liz Claiborne Stretch Poplin Sack Dress

FabSugar — Sat, 29 Aug 2009 11:33:22 -0700

Sometimes it's hard to find truly unique frocks that aren't obscenely expensive, but this Liz Claiborne Stretch Poplin Sack Dress ($39, originally $99) is the exception. Trust me, if they had my size, I'd be all over it. What's not to love? The bold persimmon hue is mesmerizing, the paperbag neckline is different, and the pockets are functional. What's also great is that you can dress it up with heels and dress it down with flats.

Persimmon Bread

YumSugar — Fri, 14 Nov 2008 12:03:26 -0800

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Persimmon and Pomegranate Salad

YumSugar — Fri, 07 Nov 2008 15:54:09 -0800

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