Skip to main content

Persimmon Season is Upon Us

By
Though I always resent when I have to set my clock back an hour - because I don't like driving home from work when it's already dark - I do love that it means persimmon season is upon us. Thanks to deliveries from two friends, I'll be sharing some recipes soon.


There are Fuyu persimmons and Hachiya persimmons. To remember which is which: think Fuyu = Flat. F and F. Hachiya are the other ones. I vastly prefer the Fuyu and use them to garnish soups, to top salads, and more.

Fuyu persimmons are flat and squat and should be more orange then yellow. These are commonly eaten raw though they can also be roasted. They have a mild, pumpkin-like flavor. I just peel and eat them whole. Jake even eats the skin.

Hachiya persimmons are disturbingly unpleasant unless completely ripe. Ripe hachiyas are unbelievably soft - almost liquified into a silky smooth pulp inside. They have one flattened end and one pointed end. Hachiyas are thought of as "baking" persimmons and are commonly peeled and pureed into a pulp to add to baked goods. They add moisture and a mild, pumpkin-like flavor to cakes, puddings, and other treats.

Do you like persimmons? 
What do you do with them?
Labels:

Comments

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Ki Ngombo = Okra

By
In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks!  The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo .  Gumbos can have meat, seafood, just about anything.  In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes.  I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more