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I know nothing about persimmons. What is your favorite variety for eating out of hand? What else do you make with them? Thanks everyone!

asked by halfasiangirl almost 8 years ago

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13 answers 814 views
Soozll
added almost 8 years ago

Here's a site that explains the types, their differences and recipes.
http://www.seedtosupper.com/persimmons.html

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hardlikearmour
hardlikearmour

hardlikearmour is a trusted home cook.

added almost 8 years ago

to eat out of hand you want the tomato-shaped ones, not the acorn shaped ones.

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healthierkitchen
added almost 8 years ago

Fuyu, the tomato shaped ones, are much better for straight eating. There are a couple of earlier threads here on persimmons, and since then, I've experimented a bit. Love them in salads now that tomatoes are out of season. Not only do the hachiya take forever to ripen, I find that even when ripe, they still sometimes leave that notoriously dry, chalky feeling in your mouth. However, Kim Boyce has a really delicious sounding chocolate persimmon muffin in Good to the Grain which calls for the pulp of ripe hachiyas. I'm letting some ripen right now to try it. I'm hopeful that if baked there'll be no aftertaste.

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halfasiangirl
added almost 8 years ago

Thanks for sharing, guys! I particularly like the salad idea and appreciate the advice about hachiyas.

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latoscana
added almost 8 years ago

The October 2010 edition of Sunset magazine has an explanation of Fuyu, Hyakume, and Hachiyas varieties of persimmons. I couldn't find that link but here's a briefer explanation: http://www.sunset.com/food-wine/healthy/slice-fall-00400000015058/.

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Bevi
added almost 8 years ago

Persimmon pudding is a great holiday desert, and easy to make.

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Bevi
added almost 8 years ago

Here's a recipe from this site and I bet it's a good one:

http://www.food52.com/recipes...

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Pat in SLO
added almost 8 years ago

Fuyus make a great chutney with any mango recipe

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healthierkitchen
added almost 8 years ago

Lately, since I bought a whole flat at H Mart last week, I'm cutting them up and putting some in my breakfast yogurt or meusli, and I'm freezing the puree.

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vvvanessa
added almost 8 years ago

here are two recipes i came up with when i had an avalanche of fuyus in my possession:

http://www.food52.com/recipes...
http://www.food52.com/recipes...

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healthierkitchen
added almost 8 years ago

vvvanessa - will check out your olive oil cake!

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halfasiangirl
added almost 8 years ago

nice! this is the kind of thing I was looking for -- freezing persimmon puree, persimmon on yogurt, persimmon chutney, and simple desserts. the persimmon olive oil cake sounds particulaly appealing. I've recently been experimenting with white whole wheat flour, so I may use that instead of the whole wheat/all purpose combo vvvanessa calls for. thanks again everyone.

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vvvanessa
added almost 8 years ago

white whole wheat flour will work just fine for either of those recipes. i hope you find something you like!

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