About the Persimmon

Fall starts bringing in new rich and flavorful produce just as exciting as spring and summer, however most people don’t think of fall as being abundant in new produce. This is understandable because when you start talking about pomegranates, persimmons, escarole, radicchio, habanero, and even wild plants like burdock, most people I talk to even start to look lost.

They know it all sounds interesting but what is it? What do you do with it? Can’t I just keep using what feels “safe”? I think a safe place to start is with the persimmon. It’s a fascinating fruit but there are some things you need to know. First off there are different kinds and rather than getting in depth about the differences lets just talk about the Fuyu Persimmon. This is a firm fruit and you can do a lot more with it. The skin can be a bit tough but this fruit can be treated almost like an apple. You can just pick it up and eat it or you can slice it up and dry it, bake it, roast it and so on.

When I first started working with persimmons it was for a recipe that used it in a salad. It was sliced thinly. I use a benriner (a japanese mandolin of sorts). Start with cutting off the green leaf top and then just slice and add to any fall salad. Things like fennel and apple also work well being paired with persimmons.


Once I got familiar with the persimmon I got bolder and made a persimmon sauce to pair with pork which worked beautifully.


Now I am trying out all sorts of things like Dried Persimmon Tea and Persimmon Pudding Cake with Ginger Walnut Frosting. Once I try out those recipes I’ll be sure to post on them. So go to the market and look for whats new and exciting this fall!

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