Rosy Posted November 25, 2009 Share Posted November 25, 2009 We like to buy strange (to us) fruits when we go to the grocery store. Last time we bought a persimmon...and everyone is scared to eat it! Can I use it in a Thanksgiving dish? I have no idea what it would go with. Quote Link to comment Share on other sites More sharing options...
Sputterduck Posted November 25, 2009 Share Posted November 25, 2009 These are hands down the best fruit in existence. What kind did you get? It is kinda flat? Or rounder with a point on the end? Do not cook it! You will be missing out! Quote Link to comment Share on other sites More sharing options...
Daisy Posted November 25, 2009 Share Posted November 25, 2009 LOL. Depends on what kind it is. If is is short and squat, then it is a Fuyu. You can just peel it and cut it into chunks and eat. YUMMY. If is a Hachiya (large and more pointed), then you have to wait for it to get very very soft and then use it in muffins, quick bread, or cookies. Quote Link to comment Share on other sites More sharing options...
Sputterduck Posted November 25, 2009 Share Posted November 25, 2009 If is a Hachiya (large and more pointed), then you have to wait for it to get very very soft and then use it in muffins, quick bread, or cookies. Those are amazing uncooked, too. You just take off the point, and suck out the jelly. YUM Quote Link to comment Share on other sites More sharing options...
musicmommy Posted November 25, 2009 Share Posted November 25, 2009 We had a friend just give us a whole box from her farm. We'll eat some of them just plain...the boys love the taste. I also have a couple of recipes. Persimmon pudding, frosted persimmon cupcakes (both from Simply In Season). I also make breads and muffins. Yum! Quote Link to comment Share on other sites More sharing options...
KrissiK Posted November 25, 2009 Share Posted November 25, 2009 Persimmons are the best fruit, and so good for you! My dad grows the soft kind. THere are so many things you can do with them. The hard kind we just eat plain for dinner like you would an apple. I also cut them in small pieces and throw them on a green salad for color. The soft kind are good in cookies, breads. My parents like to eat them plain for breakfast, too. I don't like the texture so well, but both my sons just slurp them up out of the skin out in the field when they're helping Grandpa harvest. The pulp freezes well and I freeze a lot and put it in smoothies. It's very sweet so I don't have to put in any other kind of sweetner and it adds a good flavor. Quote Link to comment Share on other sites More sharing options...
Tangerine Posted November 25, 2009 Share Posted November 25, 2009 I understand the fear. Persimmons are delightful, but when I was little I took a bite of an under ripe one and just thinking about it still gives me the willies. *shudder* Quote Link to comment Share on other sites More sharing options...
Alphabetika Posted November 25, 2009 Share Posted November 25, 2009 Fuyu persimmons are delicious in spinach salad. Peel, slice into chunks, throw in. Easy! Our town has a Persimmon Festival every November. This year I bought persimmon-ginger jam and it's fabulous! In the past I've also tried persimon bread and persimmon brownies, both delicious. I haven't had the "under ripe Hachiya" experience, but recently my oldest dd did, and she is still getting over it. I've been told that when they're underripe they feel like battery acid on the tongue. Quote Link to comment Share on other sites More sharing options...
lionfamily1999 Posted November 25, 2009 Share Posted November 25, 2009 I understand the fear. Persimmons are delightful, but when I was little I took a bite of an under ripe one and just thinking about it still gives me the willies. *shudder* When my parents moved out here there were two persimmon trees next to the house. We'd never had them, never even SEEN them. My dad said they were great, go knock ourselves out and eat ourselves silly. Yeah, they weren't ripe :glare: I thought my face was going to turn inside out and haven't tried them since ;) Quote Link to comment Share on other sites More sharing options...
Rosy Posted November 25, 2009 Author Share Posted November 25, 2009 I think mine is the non-pointy kind...it looks like a tomato. It's a little mushy, I think it's overripe. I'm not sure I can make it work in my menu, and I don't have time to cook anything additional. If any of you live in the Seattle area, you're welcome to come on over and have at it! Quote Link to comment Share on other sites More sharing options...
OrganicAnn Posted November 26, 2009 Share Posted November 26, 2009 (edited) There are two main types of persimmons - asian and native (ie north american). The native are generally grown in the midwest. The asian is commonly found on the west coast, but these are just generalizations. They (native) tend to be squishy when ripe. Persimmon pudding, bread, cake is a safe way to go. Edited November 26, 2009 by OrganicAnn Quote Link to comment Share on other sites More sharing options...
Sputterduck Posted November 26, 2009 Share Posted November 26, 2009 I think mine is the non-pointy kind...it looks like a tomato. It's a little mushy, I think it's overripe. I'm not sure I can make it work in my menu, and I don't have time to cook anything additional. If any of you live in the Seattle area, you're welcome to come on over and have at it! The non pointy kind are best eaten when very crunchy like an apple. Bummer! It'll still taste good though. Quote Link to comment Share on other sites More sharing options...
Sputterduck Posted November 26, 2009 Share Posted November 26, 2009 I've been told that when they're underripe they feel like battery acid on the tongue. That's a great description of it. Quote Link to comment Share on other sites More sharing options...
alpidarkomama Posted November 26, 2009 Share Posted November 26, 2009 The little hard ones are just WOW. I'm serving them roasted with many dollops of pastry cream on Friday night for dessert. Can't get enough of them. Quote Link to comment Share on other sites More sharing options...
mammaruss Posted November 26, 2009 Share Posted November 26, 2009 Wow! I am now very much interested in these little gems! I will have to look for them the next time I shop! I can't wait to try them! Quote Link to comment Share on other sites More sharing options...
Danestress Posted November 26, 2009 Share Posted November 26, 2009 I understand the fear. Persimmons are delightful, but when I was little I took a bite of an under ripe one and just thinking about it still gives me the willies. *shudder* There really is nothing quite as horrid as an unripe persimmon, and when they are ripe ...... heaven. Quote Link to comment Share on other sites More sharing options...
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