Collins Country

Pounds of Persimmons

My neighbor gave me about twenty pounds of persimmons.  Not the Hyachi (sp) type, which need to ripen until they are mush (intersting- you freeze the hiyachi and then thaw them and they are ready for use.  There is a scientific reason for this, but I've forgotten what it is), but the Fuyu.  The Fuyu can be eaten out of hand and are quite sweet.  From all I've read, the Fuyu are not so great for baking.

The Hiyachi are shaped like acorns (that's what they look like to me, anyway - giant, orange acorns) and the Fuyu look more like tomatoes or mini pumpkins.

So far, I have eaten them raw, made two tarts, and then one batch of poached to serve over ice cream.  I am going to make a salad tonight featuring persimmons and nuts.  I also have a crumb cake recipe, but it is sort of involved so I have been putting it off.  There is a recipe for relish, too, that I might try if I can't find any other way to use them.

Persimmons are sweet, but honestly, they aren't really flavorful.  Maybe I mean that they don't have a distinct taste?  Anyway, I don't want them to go to waste, so I am trying out many recipes.

I could not find a good jam recipe for the variety of persimmons I have.  I did find one for tomato jam that I am going to try, substituting the Persimmon for tomato.  The persimmons remind me of under-ripe tomatoes.  I will let you all know how that goes and if it turns out okay, I will share the recipe.

In the meantime, if anyone has some good recipes for the Fuyu Persimmon, please share!  I have lots to work with (Note: My family has informed me that they are not interested in the puddings) and am eager to meet the challenge of using them all before they go to waste!

Note: in case you wonder "Why the periwinkle back ground?"  I wanted to use orange font for my persimmon entry, but it didn't show up well.  The background helps, although it looks kind of silly, but I felt stubborn about the orange type! LOL

Untitled Comment

{ 10:49 , Friday, January 4, 2008 } { Posted by katenicholl }

Not to sound totally dense....what's a persimmon?

Catherine :o)

NOTE FROM PATTI:

Persimmons are a fruit that I think is native to Japan? Maybe it's China? Anyway, they are about the size of a tomato but have a thicker, bright orange skin. The texture of the fruit is similar to a peach, although I have heard people say closer to an apple.

The Hyachi variety is very bitter unless you let it get very ripe (I read that it should feel like a water balloon...kind of gross, in my opinion LOL). the Fuyu are firm and sweet.

They have a very delicate flavor; I can't think of what to compare it to. Something between a melon and a sweet pumpkin?

Does any of that help?

Edited by Pattisea on Friday, January 4, 2008 at 01:54

Untitled Comment

{ 12:28 , Friday, January 4, 2008 } { Posted by maa }

Hi!!!!!!!!!!!
It is good to see you on here again. I haven't seen many post by you, until today.
I have never liked persimmons but some of my family do love them.
maa's mom