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.
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)
Fuyu persimmon slices
Olives (I used 3 varieties)
Crumbled blue cheese (I used Danish)
Unseasoned rice vinegar or vinegar of choice
Walnut oil or olive oil
Kosher salt and pepper to taste
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
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