Persimmons, Four Ways

Persimmons Three Ways

One thing that mothers universally delight in is preparing all of your favourite childhood dishes upon a big homecoming. For my mum, this included two crates of persimmons.

Persimmons Three Ways

Until recently, I’ve only ever associated persimmons with my grandma’s house in Taiwan. After each meal, there would invariably be bowls of carefully peeled and sliced persimmon and guava fruit; no matter how vehemently my cousins and I had just sworn we would never live to eat another bite, there was somehow always room.

Persimmons Three Ways

Persimmons come in two main varieties: Hachiya and Fuyu. The former have a more acorn-like shape and are best eaten when extremely soft and ripe, but the latter (more tomato-like in shape) are enjoyable even in their firm and crunchy stages. These are far less astringent, meaning it doesn’t require thorough ripening to decrease tannin levels.

Persimmons Three Ways

Usually referred to by a variety name chosen by Israeli growers—Sharon Fruit—here in the UK, they are at the end of their season this month. They’re honeyed and sweet, with flavours comparable to apricot or perhaps mango depending on ripeness. If you’ve never tried them, I’d highly recommend. They’re heavenly when eaten fresh and often used in baking, but here are some preparations with which I was able to take full advantage of the luxurious kitchen appliances leftover from my raw food craze days (more on that in a future post, perhaps!) before the distance of an ocean was put between us. Turns out these make great travel snacks. If you don’t happen to own a dehydrator or Vitamix, don’t feel alienated or intimidated by the raw foodie terminology by any means; low-heat ovens, food processors, and blenders will also work.

Persimmons Three Ways

Persimmon Smoothie #1

  • 2 persimmons, peeled and quartered
  • 1 apple, peeled and cored
  • 2 cups baby spinach
  • 1 t freshly grated ginger
  • ½ cup ice

Persimmon Smoothie #2

  • 1 persimmon, peeled
  • 3 T rolled oats
  • ½ cup cottage cheese
  • ¼ cup almond milk
  • ½ cup full-fat yogurt
  • 1 t honey
  • cinnamon, to sprinkle

Persimmons Four Ways

Dehydrated Persimmons

  • 2 persimmons, sliced into discs

Dehydrate slices in flat layers at 110ºF / 40ºC for about 6 hours. In the absence of a dehydrator, you can put the slices on parchment paper and into the oven, setting it to the lowest temperature setting. If this isn’t low enough, you can crack the door of the oven. When they’re finished, they should still be quite leathery, but without pockets of moisture.

Persimmon Sesame Leathers

  • 1 ripe banana
  • 2 persimmons
  • ⅓ cup sesame seeds
  • 2 T flax seeds
  • ½ t sea salt

Puree bananas with persimmon and salt. Fold in sesame seeds and flax seeds. Spread ¼ to ⅓ inch thick on dehydrator sheets. Dehydrate at 110ºF / 40ºC until pliable, but still a bit moist (3-5 hours). Tear or roll into desired sized pieces, then store in refrigerated airtight container for prolonged shelf-life.

Persimmons Four Ways

Share on FacebookShare on TumblrTweet about this on TwitterPin on PinterestShare on Google+Email this to someone
This entry was posted in America, Basics, Breakfast, China, Finger Food, Personal, Sweets, Taiwan, Travel and tagged , , , , , . Bookmark the permalink.

8 Responses to Persimmons, Four Ways

  1. Love the different options for persimmons in this post! The sesame leathers look particularly interesting to me. Really good stuff here – thanks.

  2. Trisha says:

    Really creative! Thanks for sharing x

  3. Trixpin says:

    I love the look of these recipes, especially the fruit leathers which I’ve never tried before. I only recently tried persimmon and was bowled over by it’s sweet mangoiness – totally delicious!

  4. Mary Frances says:

    I’ve never tried permission! I enjoyed reading about the memories you have with them. That is us with my grandma’s fruit jellies. :) Both of those smoothies look so good!

  5. In Israel they ate persimmons like we would eat an apple. They were out of this world delicious. They even bought them like apples. Here we are lucky to afford one at a time. your recipes look great but I’m lucky to even get one!

  6. I love persimmons and don’t buy then often enough. Here are four wonderful suggestions, thank you! Especially love the sesame leathers…

  7. Cecilia says:

    I’ve always eat the persimmons as a fruit, never thought of using it for other purposes. Love your new take on this amazing fruit, especially the dehydrated persimmons!
    Happy New Year =)

  8. Great use of persimmons! I don’t think I’ve ever cooked anything with them before. Glad to have four new recipes to consult — smoothie #2 being the one I’m gravitating towards the most. Cheers!

Leave a Reply

Your email address will not be published. Required fields are marked *

Notify via Email Only if someone replies to My Comment