A bright and dangerous object, this fruit. Duplicitous. Beguiling. Attractive. Confusing. Ferocious in colour & definitely time-sensitive.
Persimmon is a fruit that's gaining popularity, the proof being how many more farmers are bringing them to market and their dappling menus across town. Maybe you haven't tried them out yet? Had a run in with an unripe one and swore them off forever?
Willing to give them a go? Questions?
"How can I tell when they're ripe? What do I do with them? What do persimmons taste like? What's the difference between the conical and the squat kind?"
The persimmon was a new concept to me when I moved to the Bay Area for the first time in 1988. Beautiful, yes, there was no doubt: I photographed and painted them. But culinarily I couldn't figure out their strengths. Fun to eat, sure, maybe, but deadly if encountered premature. Weapon material.
Moving to Northern California for the second time in January of 1998 to be pastry sous at The French Laundry put me back in close proximity with persimmons and I, in the process of giving them another chance, fell into a very strong like with these orange-red globes of joy.
Come, I beckon you, read my little ode to persimmons and be rewarded with two easy recipes...
Persimmons Please, at KQED.
It's my third article for KQED's food blog, Bay Area Bites.
Yeah, photograph them. That's as far as I got last year. See?
http://www.cyberbilly.com/chicken/FreshGarlic01.jpeg
You think I should eat some this year? I dunno, we'll see. They are are pretty though.
Biggles
Posted by: drbiggles | 06 November 2005 at 02:04 PM
This looks gorgeous. I can't wait to try persimmons and pomegranates. I featured this on my latest weekly round-up of the best gluten-free recipes on the web. Thanks!
Posted by: shauna | 08 November 2005 at 12:23 AM
This applies to both the Nov. 6 post and this one.
Wild persimmons on the East Coast are even more unbearable when unripe, almost like alum. I nonchalantly offered one to a boyfriend on an autumn walk, knowing it wasn't ripe, and started running. As I remember he threw it at me.
Only haddock could come up with that anagram, no?
I toss really ripe hachiyas into the freezer and then eat them with a spoon as a cold sweet.
Possums, by the way, adore them.
Posted by: Kudzu | 09 November 2005 at 02:48 PM
Thank you for this info!! I'm a neophyte, wanting to experiment...
Posted by: lisaSD | 11 November 2005 at 08:11 PM
What do you think of swapping fuyu persimmons for apples in a pie. Will it be mushka (deer food) or hold up. Pre cook or not. More binder or less and what kind. I want to give it a go let me know.
Posted by: Elayne | 15 December 2006 at 04:32 AM
Elayne,
Me, personally, I don'y think persimmons have enough of a flavor cooked to make a whole pie with them. Yes, I think they will "mush out." Perhaps, on the first go, you might want to toss in a few persimmons with the apples, to see how they survive in the pie.
Then your own taste can decide!
Posted by: shuna fish lydon | 15 December 2006 at 12:37 PM
Good point on the trial. Will do. Sure would hate to waste good pie crust on the deer.
My cousin is a chef at Google; now that's a gig if you're in the trade... days off, vacation pay, overtime.... unheard of!
Posted by: Elayne | 15 December 2006 at 01:45 PM
Thank you for your input. I made that pie. 50/50 apple, fuyu with spices, meyer lemon zest and juice. I cooked it a bit faster than I normally would an apple pie. I sliced the apples thin and fuyus a bit heavier. Not only was it not mushy but a sight to behold with the color combo. The apple had just the right crunch and burst of flavor that set off the fuyu's al-dente texture and heavenly sweet earthy, melt in your mouth yum.
I would have loved to sent you a pic but the three of us ginny pigs ate the whole thing before I thought of it. One pie, one sitting, oh it was heaven. The next trial will be a tart.
Yep, I got a tree of em. Thanks again for the help.
Posted by: Elayne | 05 January 2007 at 03:54 AM