Oriental Persimmons (Diospyros kaki)

Oriental persimmons are gaining in popularity as more and more people are discovering these delicious and versatile fruits. Native to China, oriental persimmons are also grown in Korea and Japan and was introduced to California in the 1880’s. There are several hundred cultivars ranging from astrigent to non-astrigent. The two widely available varieties are Fuyu and Hachiya.

Fuyu persimmon is a non-astrigent variety. It looks like a flattened tomato. Color range from yellow/orange to red and are usually seedless.

Select plump fruit with glossy looking skin free of cracks and bruises and feel heavy for its size. Fuyu persimmon has a long shelf life. Store at room temperature. It can be eaten while still firm and has a sweet crunchy texture

Uses: Wash, remove cap, peel and eat fresh like an apple.
Add peeled and sliced fresh firm slices:
to a toss salad for crunch
to a fruit salad for variety
to a cheese tray for color …..

I also freeze Fuyu persimmon chunks. Eat frozen or partially frozen.
To freeze: Place peeled and sliced persimmon chunks, single layer, on a plastic wrap lined sheet pan. Cover with plastic wrap and place in freezer. Once frozen, remove and place in freezer bag or container. Date, label and return to freezer for future enjoyment.
Refrigeration: Fuyu persimmons will soften if placed in the refrigerator with other fruits.

Fuyu Persimmon Salad with Walnuts and Blue Cheese

Ingredients (see NOTE)
Lettuce
Cucumber slices
Fuyu persimmon slices
Olives (I used 3 varieties)
Crumbled blue cheese (I used Danish)
Toasted walnuts
Unseasoned rice vinegar or vinegar of choice
Walnut oil or olive oil
Kosher salt  and pepper to taste

Preparation
Combine all the above. Serve.

NOTE: This is one of those versatile recipes where ingredients and quantities do not matter. Put in your favorite ingredients or whatever you have on hand at the moment. I also like to add marinated artichoke hearts to this salad.

Fuyu Persimmon Sorbet with Maple Syrup

Ingredients
Frozen whole Fuyu Persimmon
Maple syrup

Preparation
Wash Fuyu persimmon, place in freezer bag. Freeze at least 12 hours. Partially thaw in refrigerator. Using a sharp knife, cut off a thin layer from the top. Drizzle with maple syrup and enjoy.

One of my Hachiya persimmon photos did not look right. Fortunately I have a few more persimmons in my freezer. Will retake photo and post a continuation on Saturday.

Copyright © 2011 by Norma Chang

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About Norma Chang

I am the author/publisher of 2 user-friendly Chinese cookbooks: "My Students' Favorite Chinese Recipes (updated edition)" and "Wokking Your Way to Low Fat Cooking" A gardener who enjoys cooking and eating and loves to think outside the box A garden volunteer at Locust Grove Heritage Vegetable Garden Conduct hands-on cooking workshops for teenagers Conduct cultural programs for children and family Conduct healthy cooking classes for adults
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10 Responses to Oriental Persimmons (Diospyros kaki)

  1. kitsapfg says:

    I don’t think I have ever actually eaten a persimmon before. The recipe makes me want to give them a try.

    • Norma Chang says:

      Hello Kitsapfg,
      I think you will like persimmon. Do read tomorrow’s post (I am trying my best to get it completed for posting tomorrow) about Hachiya persimmon. It is very different from the Fuyu.

  2. wok with ray says:

    I’ve never tried persimmons in a salad and it looks delicious and if I may add, healthful. Nice looking salad. Thank you for sharing the recipe, Norma.

    ~ ray ~

  3. Robin says:

    Norma, I really need to find this fruit and give it a try. All of this looks so tasty!

  4. mac says:

    Yum~ love persimmon salad, it’s the season now, are you stocking up?

  5. mac says:

    Me too, I’m stocking up on persimmons, they only appear for about 2 weeks in our area. I have been thinking about growing Fuyu for a while, but I don’t know it will grow here or not, I may have to grow it in a pot and give it some shade in the summer.

    • Norma Chang says:

      Hello Mac,
      Fuyu persimmon tree is a big tree, will it do well in a pot?
      I sent your Radish Kimchi post to Dave of ourhappyacres without first asking your permission. Hope you do not mind.

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