🔕 🔔
Loading…

My Basket ()

All questions

Dozens of fuyu persimmons! Help

My two fuyu persimmon trees have decide to produce a ton of fuyus this year. They are delicious, but what am I going to do with dozens upon dozens of persimmons? I'm giving them away left and right, but is there a way to use larger quantities? I don't want them to go to waste. (Note these are the hard persimmons, like apples, not the soft kind that is used in baking)

asked by lloreen almost 2 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

9 answers 503 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 2 years ago

I love to just eat these out of hand, and chopped in salads with pomegranate seeds, goat cheese and red onions. Faced with a surplus, I'd probably also make pickles: http://hitchhikingtoheaven...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added almost 2 years ago

A suggestion often made here for windfall fruits or vegetables: give them to a food bank that dispenses fresh food, or to an organization that serves meals to the needy.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

F83774ec c18a 46a4 8dff 00877f15aed6  image
Kristen W.

Kristen W. is a trusted home cook.

added almost 2 years ago

You could put them in a pie or galette. Or you could dice and mix them into muffin batter (though that wouldn't use as much up as a pie or galette). Persimmon butter? Persimmon chutney? Persimmon compote?

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

B0e51b35 a002 4fdd adc2 f06fa947184e  baci1
HalfPint

HalfPint is a trusted home cook.

added almost 2 years ago

Maybe make persimmon chips by dehydrating or baking in the oven? I love snacking on dried persimmons. And they're really expensive at the Asian markets.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 2 years ago

I peel them, cut them into pieces, and mix with Greek yogurt. I top with cacao nibs or granola. I think I got the idea from Bon Appetit last year.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

A43dee65 01b1 40a6 994d 068c78eb3eee  9f7dd561 a480 4e1b 8c8f d5da7ab5167c
dinner at ten

dinner at ten is a trusted home cook.

added almost 2 years ago

Oh man, an unlimited supply of fuyus...I'm envious! I'm assuming you've already dedicated as much refrigerator space to persimmon storage as you're willing to -- I've found that they keep quite well in a loosely closed plastic bag in the fridge, although they still slowly get riper. I have had good results with using overripe, soft fuyus as you would hachiyas in baking. For baking purposes, they also freeze well (peel/remove stem and pith first).

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

183419d6 51a1 4952 966c 797e2ec36c27  75660843 541761783 rotate
added almost 2 years ago

Ah how nice to have fresh persimmons. My first thing would be to eat them straight away, I love the crispiness. But you could turn them into cookies https://food52.com/recipes... or a pie/bread.

I also think freezing them would be a good idea. Where I leave most people freeze them during their peak season, and then sell them at a higher price when the persimmon season is over. They become soft-jelly like and really tasty. They have a recipe here for something similar https://food52.com/recipes... I know it mentions that a Fuyu kind wouldn't work but I would give it a try. I would thaw it completely before eating though.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 2 years ago

I'm envious. I just bought a box of Kaki persimmons from a local farmer for $40. I eat them like an apple. I chop them up into salads - great to mix with other fall fruits like pomegranate seeds and apples and celery. Sunset Magazine published a great persimmon cake, brimming with fall spices and chopped nuts. I've made chutney. For a couple of years, I couldn't eat them fast enough and I stuck them into the freezer. Last summer I finally used up the five gallon ziplocs making puree and persimmon butter. Marisa McClellan's (foodinjars.com) crock pot method of fruit butter was perfect.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 2 years ago

What about a persimmon pickle? I'm going to give it a try….

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.