Tuesday, November 14, 2006

Persimmon Fruit Ideas and Uses

It's Thanksgiving next week and we always seem to use persimmons in the same old way - in puddding. So here are some new ways to use persimmons in your everday cooking.

1. Wash Fuyu persimmons, remove core and leaves, and slice or eat whole

2. Rinse Hachiya persimmons and slice in half. Remove seeds and spoon fruit out of skin

3. Add firm Fuyu persimmon slices to salads

4. Puree Hachiya persimmon flesh and add it to drinks, smoothies, or fresh fruit sauces. You can also use the puree to make cookies

5. Slice Fuyu and spread with lime juice, salt, and chili powder. Eat with a slice of low fat cheese

6. Mix cubed Fuyu with grapes, pomegranate seeds, cubed apple, and sliced kiwi for a colorful fall salad

7. Top hot or cold cereal with cubed pieces of bright orange Fuyu

8. Make salsa with a twist - add chopped Fuyu, onion, tomatillo, cilantro, and chili Serrano and mix together

9. Start your morning off right! Add chopped or blended Fuyu persimmons to your pancakes, waffles, and French toast

10. Have an instant persimmon sherbet! Simply cut off a piece of the pointed tip of the fruit, tightly wrap the fruit, and freeze for up to three months. Defrost the fruit in the refrigerator for about four hours, scoop the fruit, and enjoy!

Don't know the difference between the two varieties mentioned above? Here is a bit more information:

There are countless different varieties of persimmons, but these two are very popular and are distinguishable by their shape.

Hachiya:
This type of persimmon makes up approximately 90 percent of the available fruit. It is identifiable by its acorn like shape. This persimmon is tart until it becomes very soft and juicy.

Unripe Hachiya persimmons taste very bitter and will suck all the moisture from your mouth — not very pleasant. The tartness will go away as the fruit ripens.

Fuyu:
This persimmon is gaining popularity here as it is in Japan. Similar in color, but looking like a squashed tomato, this variety is smaller, sweeter, and is edible while still firm.

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2 Comments:

At 12:13 PM, Blogger Ki said...

I love Fuyu kaki even if it doesn't have much taste. Tried to grow it here in NJ even if it's a zone 7 or warmer tree but it died of fire blight. I've seen two growing in adjoining towns but why grow them when you can buy them at the asian grocers? Even our local supermart has it. Very nice photo of the Hachiya.

 
At 2:42 PM, Blogger Weekend Gardener said...

Yes, the grocers are really good too, but we have them in our backyard, so we might as well use them up!

If you ever want to try growing them again, try spraying them a couple of times a year with neem oil. It will keep the fire blight under control.

Thanks about the picture, it's of our small tree in back!

 

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