Five Ways to Eat Persimmons | Arts & Culture | Smithsonian
Fuyu persimmons (Courtesy of Flickr user outdoorPDK)

Five Ways to Eat Persimmons

Both fuyu and hachiya persimmons are usually available in late fall and early winter. Here are a few ways to use either variety

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The first time I tried a persimmon was a few years ago. I spotted the attractive fruit at the supermarket, and its smooth skin and deep orange color tempted me to buy one. Unfortunately, I didn't know that the variety of persimmon I bought—hachiya—shouldn't be eaten until it is extremely ripe. It tasted like industrial-strength cleaner. Since then, I've learned that fuyus, which are short and squat, are the variety to buy for eating fresh; pointy-bottomed hachiyas are better for baking.

Fuyus have a pleasantly firm, mango-like flesh. The most similar flavor I can think of is papaya—sweet, but not overly so, with a hint of floral or spicy tones. Both fuyus and hachiyas are usually available in late fall and early winter. Here are a few ways to use either variety:

1. In a salad. Despite originating thousands of miles apart, persimmons (from East Asia) and pomegranates (from the Middle East) harmonize nicely—both flavor-wise and visually—in a fall/winter fruit salad. For an even more colorful (and very nutritious) dish, toss them with sliced red cabbage, Romaine lettuce, Asian pear, hazelnuts and gorgonzola cheese, as in the Rainbow Chopped Salad from Epicurious.

2. As a condiment or accompaniment. Organic Authority suggests serving a fresh persimmon salsa with grilled fish or chicken. Or it can be cooked into a spicy chutney with apples and raisins, as Moscovore recommends. Firm fuyus can also be sliced and roasted to be served as a sweet/savory side dish, as in this recipe from About.com.

3. Dried. Hoshigaki, or dried persimmons, are a popular treat in Japan, where they are made through a labor-intensive process you're unlikely to want to replicate at home. But even the shortcut method you can make in your oven—like this recipe from Martha Stewart—produces a yummy (albeit very different, I'm sure) snack.

4. In a drink. Just because I'm teetotaling for the next few months doesn't mean you have to. Imbibe magazine's recipe for a persimmon margarita rimmed with cinnamon salt is a novel twist on one of my favorite cocktails. On the nonalcoholic side, 101 Asian Recipes explains how to make a Korean persimmon tea.

5. In dessert. Nicole of Pinch My Salt shares her grandma's recipe for sweet, moist persimmon cookies. And I would like to be in Denise's Kitchen next time she makes this delicious-looking fuyu persimmon, pear and walnut rolled tart. Having spent only one very rainy day of my life in Indiana (on the interstate en route from Nashville to Chicago), I was unaware that persimmon pudding was a traditional regional food there. Joy the Baker explains how it's made (including how to wheedle the fruits from your neighbor), describing the result as "sweet and super moist bread pudding meets spice cake." Sounds good to me.

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About Lisa Bramen
Lisa Bramen

Lisa Bramen was a frequent contributor to Smithsonian.com's Food and Think blog. She is based in northern New York and is also an associate editor at Adirondack Life magazine.

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