So - I succumbed to temptation and bought five of these beauties yesterday. They are very firm and bright orange. Do they need to become soft like an avocado or kiwi before I use them? What's your favorite way to use them?
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I generally eat the Fuyu's out of hand while they are firm. They make a nice addition to a cheese and charcuterie plate.
Fuyus don't have to soften, though they will get a little sweeter as they do. I don't like them too soft, which can happen quickly, so I do tend to use them sooner. They are great cut into a salad when (like now) tomato season is over. I particularly like them with butter lettuce and a slightly lemony dressing. I also cut them into my breakfast yogurt and oatmeal.
I also like to add Fuyus to fall/winter salads: arrugula, mint, pistachios or almonds, and a lemon vinaigrette, as healthierkitchen suggested. Once they start to ripen, store them in the refrigerator until you're ready to use them.
Oh thanks for the fridge tip - pamelalee! Excited to try them.
Update - I refrigerated a couple that were getting ripe and they got kind of mushy, which I don't like, but some people love. So for me, no refrigerating. I did once freeze pulp from hachiya persimmons because by the time they finally ripened I ddn't have time to make the recipe I had wanted to. I eventually did use the defrosted pulp to make one of Kim Boyce's recipes: chocolate persimmon muffins!
My husband isn't eating tomatoes for the winter and misses them on sandwiches. Could the fuyu persimmon be used in place of tomatoes?
That is the kind of persimmon I was thinking of as a twist instead of tomato...maybe with a tiny splash of apple cider vinegar?
Another tomato replacement I've had on a sandwich is roasted golden beet. There's a sandwich shop in town called Meat, Cheese, Bread that makes an awesome BLB sandwich when tomatoes aren't in season.
You could try them in dessert, too, Jamie Oliver has a Crème Caramel With Roasted Persimmons recipe in his new book Jamie's Food Escapes that looks scrumptious. I've made a traditional steamed persimmon pudding in the past that was really nice, too. I like the idea of using them in a salad with pistachios too!
When firm, fuyus are great in salads or even stir-fries (not to mention eaten out of hand). When soft, they are exceptional scooped out of their skins with a spoon, lightly sweetened whipped cream on the side. I also recently made a quick bread with persimmon pulp. See my recent post on fuyus at http://www.thejoykitchen.com/blog. Scroll down a ways for the persimmon post. Good luck!