[theloggg]

Any suggestions on what to do with these? Anyone ever made a persimmon vinagrette or a sauce from them? Thanks

[mudbug]

First, make sure you know which variety you have, Hachiya - tomato-shaped or the light-orange Fuyu. Ripeness is essential. More info here: http://food4.epicurious.com/HyperNew...0/35955/3.html


There are a wealth of recipes for you to explore. Check here: http://www.google.com/search?q=%22persimmon+recipes%22

[cape chef]

I love persimmons, The two type we see in the us are Hachiya and fuyu. These Are Kaki fruits, and the best come from China. You need to be sure your fruit is ripe or you will be in for the shock of your life (kind of like my kids warhead candies)I eat right out of hand,just cut and scoop.Persimmons make outstanding puddings and preserves, I have made a persimmon type Vinaigrette to serve with charred saddle of venison over wilted spinach,worked very well. If you ever se Sharon fruit from Israel that is also a persimmon,Try making persimmon quick breads or muffins.you can add a teaspoon of Baking powder to each cup of the pulp. heat increases the astringency and the powder will help soften it,milk shakes,fruit drinks and puree. You can also dry them
cc

[mudbug]

There are Persimmon Whip and Persimmon Sorbet recipes here:
http://www.cheftalkcafe.com/ubb/Forum8/HTML/000231.html

Johnathan Reynolds wrote an interesting and humorous article in the food sections of the latest NY Times Magazine (Sunday, Jan. 7, 2001). He includes a recipe for persimmon & rum ice cream. Yummy!

I don't know what variety they were, but when I was growing up down South, there used to be a lot of persimmon trees. I never really cared for them that much, but my Dad was crazy for the things. Like CC said, you want to make sure they are ripe. If you tap into a green one, it has an extreme astringent quality. I think maybe this is where the term "Pucker Factor" originated.

MIL sends a big box of them every year...Persimmon Chutney is good...