Simple, Healthy, Delicious: Persimmons
Persimmons are an excellent source of vitamins A and C, and rich in fiber. Also, they’re almost fat free! Here are a few delicious suggestions for both Fuyus and Hachiyas. Remember the Fuyus are to be eaten when hard, like an apple. They are not good when soft. The Hachiyas are the opposite – they must be eaten or used when extremely soft or they will be very bitter.
Fuyu Persimmon Recipes:
- Eat Fuyus out of hand, like an apple
- Roasted beets (such as our beautiful Golden or Chioggia beets), sliced Fuyu persimmons, arugula, crumbled goat cheese and candied pecans drizzled with balsamic vinegar make a fantastic fall salad (we recommend a pomegranate-infused balsamic).
- Dress up a cheese plate with glowing orange Fuyu persimmon slices. Cheese plate selection suggestion: nutty Gruyere, thinly sliced prosciutto, toasted walnuts.
- Put a new spin on salsa; combine chopped Fuyus with red onion, tomatillos, cilantro, and Serrano chilies.
- Top cold or hot breakfast cereal with Fuyu persimmon slices or cubes.
Persimmon & Fennel Couscous
Just as you would add in raisins or other fruits to a couscous, the Fuyus add a new flavor and texture to an otherwise lackluster side dish. Serves 4.
- 1/4 – 1/2 cup chopped fennel, while bulb part only
- Half of 1 small yellow or red onion, diced (about 1/4 -1/2 cup)
- 2 Fuyu persimmons, quartered and diced
- 1 TBL Sigona’s Fresh Press Extra Virgin Olive Oil
- 1 tsp dried thyme
- 1 cup couscous
- 1 cup chicken or vegetable broth, warmed
- 1/4 cup raw slivered almonds (toasted if desired)
- 1 TBL chopped flat-leaf parsley
- Salt, to taste
Directions: In a medium sauté pan, heat oil over medium heat. Add onion and fennel and cook until fragrant and translucent, about 5 minutes. Stir in persimmons and thyme and cook for 2 minutes, stirring frequently.
Stir in couscous for 1 minute, then pour in the broth. Remove from heat, cover and let sit for about 5 minutes (or according to the couscous package directions).
Stir in parsley, almonds and salt to taste. Serve warm.
Fruity Fuyu Salad
This combination of unique fruits would make for a delicious breakfast when served over Greek yogurt and granola.
- 3 Fuyu persimmons, cut into wedges and halved
- 1 cup red or green grapes, halved
- Seeds from one large pomegranate (see video for easy removal)
- 1 Fuji apple, sliced, cored and cubed (or you can use a Granny Smith for a more sweet-tart flavor)
- 2 kiwi, peeled and sliced
- Juice from 1/2 of one lemon
Gently mix all ingredients together in a medium bowl and serve.
Cook’s note: It’s best to eat this the day its made, though it will last in the fridge for up to 3 days.
- The Hachiya makes a great topping. You can puree the pulp and spoon it put over plain yogurt, ice cream or even oatmeal.
- A Hachiya persimmon puree is a delicious topping over triple cream cheese, such as Saint Andre, or the double cream Fromage D’Affinois.
- The puree also makes wonderful sorbets and sauces, and can be mixed into batter for breads, cookies or other pastries.
- Hachiyas can be eaten just as they are when ripe, too. Simply slice off the top and scoop out the pulp with a spoon.
Broiled Persimmon Halves with Brown Sugar
This recipe, by Elizabeth Schneider, author of Uncommon Fruits & Vegetables, goes beautifully alongside roasted duck, chicken, ham or other pork dishes, such as pork tenderloin. It’s also a lovely addition to Thanksgiving brunch. Serves 2.
- 1 ripe Hachiya persimmon
- 2 teaspoons brown sugar
- 1 1/2 tsp cold butter, shaved into thin pieces
- Sour cream (optional)
1. Cut out the leaf end of the persimmon, then half it lengthwise. Delicately slide a sharp paring knife around the fruit, close to the skin, to free the flesh (but do not remove the skin). Remove seeds, if any.
2. Spread 1 teaspoon of brown sugar over each half and dot with butter shavings.
3. Place the prepared persimmons in a pan and place under a preheated broiler. Heat only until the sugar bubbles and glazes – about 1 minute – or fruit will become tough and astringent. Serve at once, with a dollop of sour cream if desired.
My family and I used to make loaves of persimmon bread in tin cans and wrap them up in colorful cellophane, tied with ribbon to give as holiday gifts. You’ll love the sweet, moist persimmon bread served with a dollop of whipped cream and a light sprinkling of freshly ground nutmeg. – Carmelo Sigona
- 4 eggs
- 1 cup vegetable oil
- 2 1/4 cups sugar
- 2/3 cups water
- 2 c. Hachiya persimmon pulp (from about 2-4 large persimmons), seeds removed
- 3 1/2 cups flour
- 2 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1 c. chopped walnuts
- 1 c. pitted Medjool dates, diced
- Optional: Whipped cream and freshly ground nutmeg.
Directions: Mix the eggs, oil and sugar together well in a large mixing bowl. Add in remaining ingredients and stir to blend well. Grease, with butter or oil, and flour the inside of four small loaf pans or four 16 oz. tin cans. Fill each loaf pan or can half full with the batter. Bake in a 350F oven for 1 hour, prick with a toothpick to check for doneness. Remove from oven and let cool slightly before removing from pans or cans.
Serve sliced with a dollop of whipped cream and a light sprinkling of freshly ground nutmeg if desired.
- To hasten the ripening process of Hachiyas, you can freeze them and thaw them in the fridge. When they thaw they are liquid-like ripe.
- You can freeze the bread in the can or pan sealed in a freezer bag for up to 3 months.
The puree can be used as a topping for creamy cheeses (such as St. Andre) or spooned over ice cream or oatmeal. It can also be used now or freeze it for later use in baked goods such as breads, cookies or pies.
Directions: Remove pulp from ripe Hachiya persimmons. Discard the skin and any seeds. Pulse the pulp in a blender with a little lemon juice (a good rule of thumb is for every 2 persimmons, add 1 tablespoon of lemon juice).