Fuyu persimmons and hachiyas persimmons are the most commonly available in North America. They are both from a genus called fruit of the gods in Greek and they are both in season in the fall. Learn the difference and how to store, and use them below. Fuyu Persimmons Fuyu persimmons are distinguished by their flat bottoms and squat shape. Fuyus should be more orange then yellow and are at their best when just barely a teensy bit soft. They will ripen after picked, so buying rock-hard fuyus and allowing them to ripen at home can be a good strategy. Fuyus are commonly eaten raw, often sliced and peeled and salads. They can also be roasted to great effect. They have a mild, pumpkin-like flavor. Prepare fuyus by hulling them (cutting out their top and its attached flesh), slicing, and peeling them. Remove and discard the large black seeds as you encounter them. Hachiya Persimmons Hachiya persimmons are mouth-puckeringly tart unless absolutely, supremely ripe. Ripe hachiyas are unbelievably soft - and are often almost liquified into a silky smooth pulp inside. They are elongated and oval shaped. They will ripen once picked, so you can let them soften on the kitchen counter until ready to use. Hachiyas are thought of as baking persimmons and are commonly peeled and pureed into a pulp to add to baked goods. They add stable moisture and a mild, pumpkin-like flavor to cakes, puddings, and other treats. How to Buy and Store Persimmons Whether Fuyu or Hachiya, look for persimmons that are bright and plump and feel heavy for their size. They should have glossy looking skin without any cracks or bruises. Store almost-ripe and just-ripe persimmons at room temperature. Hasten ripening by storing them in a paper bag. You can keep very ripe persimmons loosely wrapped in plastic in the fridge for a few days. most common persimmon is the Hachiya, a slightly elongated fruit that tapers to a point. They’re incredibly tannic and astringent when not ripe and need to be squishy-soft and feel like a full water-balloon before using, or you’ll be sorry. Once ripe, the sweet jelly-like pulp can be spooned out and pureed through a blender, food processor, or food mill, although some folks like to eat it as is or frozen. The pulp freezes beautifully, and in fact, I’ll often freeze some for late-winter use. ______________________________________________________________________Persimmon Fudge 1 cup persimmon pulp 6 cups sugar 2 1/2 cups milk 1/2 cup light corn syrup 1/2 cup butter (or margarine) Combine pulp, sugar, milk and syrup in large sauce pan. Cook slowly 1 1/2 to 2 hrs until mixture reaches soft ball stage or (230 degrees F) Cool to lukewarm. Stir often. Add butter. Beat well. When mixture begins to thicken, stir in 1 cup chopped nuts. Spread in buttered 8 1/2 x 13 inch pan. --------____________________________________________________________ Persimmon Bread Two 9-inch Loaves Using the higher amount of sugar will produce a moister and, of course, sweeter bread. Adapted from Beard on Bread by James Beard. 3½ cups sifted flour 1½ teaspoons salt 2 teaspoon baking soda 1 teaspoon ground nutmeg 2 to 2½ cups sugar 1 cup melted unsalted butter and cooled to room temperature 4 large eggs, at room temperature, lightly beaten 2/3 cup Cognac, bourbon or whiskey 2 cups persimmon puree (from about 4 squishy-soft Hachiya persimmons) 2 cups walnuts or pecans, toasted and chopped 2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates) 1. Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess. 2. Preheat oven to 350 degrees. 3. Sift the first 5 dry ingredients in a large mixing bowl. 4. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins. 5. Bake 1 hour or until toothpick inserted into the center comes out clean. Storage: Will keep for about a week, if well-wrapped, at room temperature. The Persimmon Breads take well to being frozen, too ---------------------------------------------------------------------------------------------- Persimmon Ice Cream: Taken from the Joy of Cooking: 4 ripe persimmons--puree 2 TBS sugar 6 TBS lemon juice 2 cups whipping cream Whip cream until thickened but not stiff. Add other ingredients and whip. Freeze until solid. -------------------------------------------------------------------------------------------------------Lemon Glazed Persimmon Bars Heard tell that this is a wonderful recipe. It makes about 30 bars 1 cup persimmon pulp 1/2 cup oil 1 tsp. nutmeg 1 tsp. baking soda 2 cups flour 1 tsp cloves 1 egg 1 tsp. salt 1 cup raisins 1 cup sugar 1 tsp. cinnamon 1 cup nuts Lemon glaze : Blend 1 cup powdered sugar & 2 T. lemon juice Directions: Mix persimmon pulp with baking soda and set aside. In a large bowl, lightly beat egg, then stir in sugar and oil. Sift dry ingredients and add to mixture. Stir in persimmon pulp, raisins, and nuts. Spread evenly in a greased and floured jelly roll pan (10x15 in.) Bake at 350° for 25 min. Cool on rack for 5 min. Drizzle with lemon glaze.
Posted on: Sat, 19 Oct 2013 21:26:31 +0000
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