Have you tried ... Persimmons
BY NICOLE MARSHALL MIDDLETON World Scene Writer
Thursday, November 22, 2012
11/22/12 at 4:20 AM
With fall in full swing, persimmons are popping up in produce sections of grocery stores and at farmers markets.
They look like little orange tomatoes with curly leaves on top.
If you decide to try this seasonal fruit - typically available September through December - pay attention to the variety. It makes a big difference how you eat them.
We bought the acorn-shaped Hachiya persimmon, which is a darker orange than the squatty, Fuyu persimmon. The Fuyu are sweet and can be eaten right away, but the Hachiya persimmon requires patience.
Hachiya persimmons remain tart and bitter until they are extremely ripe and very soft. But then, they are sweet and you can slice it open and spoon out the flesh of the fruit, which tastes similar to a mango or an apricot.
Persimmons are often used for jams, chutneys and steamed puddings.
With the holidays upon us, we chose a steamed pudding, filled with spices such as cinnamon gingers and cloves. This dessert can be served warm or cold and is a very popular dish in Indiana.
2 cups persimmon pulp
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 cup half and half
1/2 teaspoon nutmeg (or 3 teaspoons pumpkin pie spice)
1 1/2 cups flour
1 teaspoon baking soda
1/2 cup melted butter
2 teaspoon cinnamon
1 teaspoon ginger or allspice
1 teaspoon ground cloves (optional)
1. Mix together pulp, sugar, melted butter and milk. Mix dry ingredients separately. Then combine both mixtures. Stir well.
2. Pour into greased 9-by-13-inch pan and bake for one hour at 325 degrees. Stir several times while pudding is baking.
- adapted from persimmonpudding.com
PERSIMMON FREEZER JAM
5 cups pureed persimmons
3 cups white sugar
1/4 cup fresh lemon juice
1/2 teaspoon grated orange zest
1 pinch ground nutmeg
1. In a large saucepan over medium-high heat, combine persimmon puree, sugar, lemon juice, orange zest and nutmeg. Boil for 30 minutes, or until slightly thickened.
2. Pour into sterilized jars and seal. Store in the freezer.
- adapted from allrecipes.com
SALAD OF FRISEE, RADICCHIO, PEARS, POMEGRANATE AND PERSIMMONS
1/2 cup dry riesling or gewurztraminer wine
1 tablespoon sherry vinegar
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
2 large bunches frisee, ends trimmed
1 small head radicchio, torn into 2-inch pieces
1 Fuyu persimmon, cut into thin slices
1 Red Bartlett (or Bosc, if you prefer) pear, halved, cored and cut into thin slices
6 figs, halved
1 small pomegranate, peeled, seeds removed and separated
1/2 cup walnut halves, toasted
1. In a small saucepan over high heat, reduce the wine until 1 to 2 tablespoons remain. Let cool.
2. In a small bowl, whisk together the vinegar, reduced wine and olive oil, and season, to taste, with salt and pepper. Place the frisee, radicchio, persimmon slices, pear slices and figs in a bowl.
3. Add the vinaigrette and gently toss together. Place on individual salad plates. Garnish with pomegranate seeds and walnut halves and serve immediately.
- adapted from the Food Network, originally from Recipe courtesy Joanne Weir
Have you tried ...
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