All About Persimmons!
Fall and early winter are the perfect time for picking persimmons…but what in the heck do you do with a persimmon!!! Persimmons can be enjoyed fresh picked or dried for a gingery sweet punch, or even as a dried fruit snack. Today, persimmons are mostly known for their use in holiday puddings and baking. But they are more versatile than that and can be used both sweet and savory applications, including baked goods and fresh salsas.
Persimmons are an excellent source of fiber, as well as a good source of B-complex vitamins both good for keeping the body regulated and stabilizing the metabolic system. Persimmons are a powerhouse for Vitamin A offering 55% of the daily-recommended value. They are also low in calories and fats and contain many antioxidants. Persimmons do contain fructose so do consume in moderation.
(Pour this over cream cheese and serve with crackers or top your fish and salmon)
4 small or 3 medium-size firm but ripe organic Fuyu persimmons, peeled, cut into 1/2-inch cubes (about 1 2/3 cups)
2 tablespoons minced shallots
1 tablespoon plus 1 teaspoon fresh Meyer lemon juice
1 tablespoon minced fresh basil
2 teaspoons minced seeded jalapeno
2 teaspoons minced fresh mint
1 teaspoon minced peeled fresh ginger
Mix persimmons, shallots, lemon juice, basil, jalapeńo, mint, and ginger in small bowl. Season salsa to taste with salt and pepper.
Salsa can be made 4-6 hours ahead. Cover and refrigerate. Bring to room temperature before serving.
Honey Crisp, Kale and Persimmon Salad
1 cup shaved raw Brussels sprouts
1 cup shredded raw green kale
½ large Honey Crisp apple, skin on & chopped to one inch dice
1 Fuyu persimmon, skin on and sliced and chopped to uniform size
1/4 cup lightly toasted pumpkin seeds (pepitas)
1/4-1/3 cup Orange Cranberry Dressing
Orange Cranberry Dressing
1 cup frozen or fresh cranberries (can also use blueberries for variation)
¼ cup maple syrup
¼ cup apple cider vinegar
½ cup orange juice
¼ cup good olive oil
1 tbsp. Dijon mustard
½ tsp. salt
For the Dressing; In a medium saucepan, combine the cranberries, maple syrup, and cider vinegar and heat over medium heat for 5-7 minutes until the cranberries are soft (careful not to boil this mixture as the vinegar liquid will condense and evaporate).
For the Salad; Start by toasting the pumpkin seeds in a hot oven (350 degrees) for 3-4 minutes until fragrant and turning brown (careful not to burn them!). Set aside to cool while you prepare the remaining ingredients.
Combine all of the prepared vegetables in a mixing bowl and toss gently, reserving some persimmon pieces for the top. Add the dressing and gently mix until the ingredients are well coated. Top with remaining persimmons & serve immediately.
Fresh Fall Easy Persimmon Pie
3 cups raw pecan pieces
20 pitted dates
¼ cup raw honey
6 ripe persimmons
Lightly grease an 8-inch pie pan with olive oil. Set aside. Place the pecans and dates in a food processor and process together.
Pour the raw honey over the nut mixture and process until fully incorporated. Press the nut mixture evenly into prepared pie pan.
Peel and pit the persimmons, then puree in food processor until smooth. Pour over the crust and smooth out. Garnish with chopped pecans and freshly ground cinnamon.
Upside Down Persimmon Cake
4 sliced persimmons 2 soft and 2 firm enough to finely
2 tbsp. maple syrup
½ cup walnuts
6 ounces, plus 1 ½ Tbsp. unsalted butter at room temperature
1 ¼ cups raw sugar
1 ¼ cups plain flour
1 1/3 cups whole meal flour
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground nutmeg
11/2 tsp. baking powder
1/2 tsp. soda baking
1/4 cup bourbon
Preheat the oven to 350 degrees and grease an 8-inch cake pan and line the base and sides with baking paper.
Slice the firm persimmons. A great way to do this is with a mandolin to achieve even slices. Drizzle the maple syrup over the base of the cake tin and arrange the persimmon slices on top, in 2 layers, so that the base of the cake tin is covered.
Toast the walnuts in a dry pan over a low heat, tossing occasionally to make sure they don’t burn. Remove from the pan and leave to cool. When cooled place in a food processor and process into a fine meal. Be careful not to take this too far otherwise you’ll end up with walnut butter!
Scoop out the flesh from the 2 soft persimmons and place in a food processor along with the bourbon and puree until smooth.
In the bowl of an electric mixer cream the butter and sugar until pale and fluffy, around 10 minutes. Add the eggs, one at a time, beating well in between each addition, until well combined. Place the flour, baking soda, baking powder, spices and ground walnuts in a bowl and stir to combine. Switch the mixer to it’s slowest speed and add half the flour mixture along with half the persimmon puree. When combined add the remaining flour mixture and persimmon puree and beat until the mixture just comes together.
Carefully spread the cake mixture over the top of the persimmons and smooth the top. Bake for 1 hour or until cooked. Remove from the oven and place on a cooling rack to cool for 20 minutes before removing the cake from the tin.
Honey Baked Persimmons
4 firm and ripe persimmons
1 stick cinnamon
4 slices of fresh ginger
2 whole star anise
1 tsp. vanilla extract
4 Tbsp. honey
1/3 cup boiling water
Zest of 1 lemon
Juice of 2-3 limes
Plain or Vanilla yogurt, or crème fraiche,
Lemon or lime 4-6 wedges
Preheat oven to 375 degrees
Cut persimmons in half horizontally (you can leave the skins on). Place cut-side-up in a baking dish. Combine cinnamon, ginger, star anise (if using), vanilla, honey, lemon zest and juice and boiling water in a bowl, then pour over persimmons.
Cover with tinfoil and bake for about 45 minutes, or until persimmons are soft. Check on the persimmons halfway through cooking time and if they are looking dry you can top up with a little more liquid if needed.
Switch oven to grill. Remove tinfoil and spoon honey syrup over the top of the persimmons, then return to the oven to grill for 5-10 minutes or until the tops are caramelized and browned.
Divide persimmons between serving plates and serve with a dollop of yogurt, crème fraiche or scoop of ice-cream on the side. Drizzle over syrup from the baking dish, and serve with a wedge of lemon or lime to squeeze over just before eating.
Serves 4-6, each serving contains; Calories 94, Fat 1.1g, Protein 1.2g, Carbohydrate 19.7g.
Yields 18 muffins, each muffin contains; Calories 202, Fat 7.4 g, Protein 3.7 g,
Carbohydrate 31.8 g, Fiber 2.4 g, Cholesterol 20 mg, Sodium 255 mg, Calcium 36 mg