It is that time of year here in Southern California when persimmons are falling off trees like manna from heaven. One of my favorite ways to eat a divine Fuyu persimmon is fresh.
The Fuyu persimmon is quite hard to describe, as it is sweet like a date, crunchy like an apple, with just the slightest hint of pumpkin. There are two major varieties – Fuyu and Hachiya. This recipe is for Fuyu only; to learn about the different varieties, click here.
These persimmons are ripening on my countertop. The darker orange they are the more ripe and sweet they become.
I love to make a salsa with persimmons, too, and I make it easy on myselfby using an onion chopper to chop the persimmons and the red onion into perfect little diced pieces. Both blades work well for this recipe. This way my salsa (recipe below) not only tastes divine, but looks it too!
Sometimes I make persimmon slices – by sprinkling cinnamon on ¼ inch slices then toasting them in a toaster oven for 10 minutes. I treat persimmons like a vegetable, serving them alongside fish or baked ham.
Persimmon chips are a great alternative to conventional crackers.
Simply slice the persimmons as thin as you can or use a mandoline. Squeeze a lemon over them. Line a baking sheet with parchment paper or a non-stick baking mat and lay your thinly sliced persimmons on it. Put in an oven preheated to 200F° and dry your persimmons for 2-3 hours or until there is no more moisture and the slices are crisp.
These are just a few ideas for the versatile persimmon – they’re great for dessert too. I have a friend in France who serves them alongside a frothy, creamy confection she calls Fontainbleau.
The possibilities for persimmon are nearly endless. If you don’t know where to start, salsa is a great place.
This simple, yet spicy salsa will wow your guests and make even picky eaters happy.
- 4 small or 3 medium-size firm but ripe Fuyu persimmons, cut into ¼-inch cubes (about 1⅔ cups)
- 3 tablespoons minced red onion
- 1 tablespoon plus 1 teaspoon fresh lime juice
- 1 tablespoon minced fresh basil
- 2 teaspoons minced seeded jalapeño (more if you like it spicy)
- 2 teaspoons minced fresh mint
- 2 teaspoons minced peeled fresh ginger
- Mix persimmons, onion, lime juice, basil, jalapeño, mint, and ginger in small bowl. Season salsa to taste with salt and pepper. (Salsa can be made 4 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)
Persimmons are also great in smoothies, baked desserts and salads. You can slice them, top them with goat cheese and drizzle them with balsamic glaze for quick appetizer. I have also wrapped them in Prosciutto and grilled them.
Check out another one of my favorite recipes for Persimmons & Pomegranate Salad with Goat Cheese & Pistachios. This salad is fall in all its glory.
Fun Persimmons Facts:
- A persimmon contains twice the dietary fiber of an apple and higher levels of many important minerals and anti-oxidants.
- Korean researchers are investigation eating a persimmon to prevent a hangover after alcohol consumption.
- The latin world for persimmon is “Diospyros” which means “Food of the Gods” or “divine food” in Greek.
I think there are many good reasons to eat persimmons, but the best reason for me is the heavenly flavor of this divine fruit.
…and then, she paused for thought.