Persimmons

Persimmon

A persimmon is a member of the hardwood family. Sometimes they are called Kaki, or Sharon Fruits. Originally from Japan, now they can be grown in the Mediterranean and the Middle East, or any subtropical region. They are in season from October to January. The persimmon looks like a peach colored tomato. It is larger than a plum and honey sweet when ripe. They are high in tannic acid and until they are ripe, they have an astringent bitterness. When they are ripe enough, they will fall off the tree. They should be plump, not mushy. Before eating Persimmons, they should be peeled and de-seeded. There are two common types of persimmons: the hachia, which is acorn shaped and reddish orange, and fuyu, which looks more like a squat yellow orange tomato. Another variety of persimmon includes Diospytoskaki, which is an oriental variety. In Korea, there are nationally recognized. There are two sexes of persimmons trees. They must be cross-pollinated by bees. They produce flowers are thumbnail sized and a greenish-yellow bloom, resembling a tulip. The flesh of the fruit can stain. Persimmons contain vitamins A and C. Commonly, persimmons are cooked into desserts, and sauces. Persimmon Pairings Brandy, especially pear Brown sugar Caramel Cinnamon Cloves Cream Custard Ginger Grapefruit Honey Ices Kirsch Nutmeg Pecans Pork Sweet potatoes or yams Vanilla Yams

Mountain persimmons Persimmon Pudding Pulp, from enough halved, ripe persimmons to make 2 cups 2 cups sugar 2 eggs beaten 1 1/2 cups buttermilk 1 tsp. baking soda 1 1/2 cups flour 1 tsp. ground cinnamon Pinch salt 1/4-cup heavy cream 4 tbsp. butter, melted Preheat oven to 350°F. Put pulp and sugar into a large mixing bowl. Mix well. Beat in eggs. Put buttermilk and baking soda into a small bowl, and stir. Add to pulp, and mix well. Soft together flour, baking powder, cinnamon, and salt into a medium bowl. Gradually add to pulp, stirring until well combined. Add heavy cream, and mix well. Grease a 9X13-baking dish with some of the butter. Stir remaining butter into batter. Pour batter into dish. Bake until dark and toothpick inserted in center comes out clean, about 1 hour. Set aside to cool. Serve with whipped cream if desired. Serves 8 to 10. Persimmon Flan 1 1/2 cups sugar, divided 1/4-cup water 2 ripe persimmons, peeled and quartered 2 tbsp. all purpose flour 8 oz. 1/3 less fat cream cheese 3 large egg whites 2 large eggs 2 cups 2% reduced fat milk 1/2-cup pomegranate seeds 24 thin slices peeled ripe persimmons, about 4 persimmons Combine 1-cup sugar, and water in a small, heavy saucepan over medium heat. Cook until sugar dissolves. Then continue to cook until golden brown. Immediately pour into a 9-inch round cake pan. Swirl quickly until the syrup is evenly spread. Place persimmon quarters in food processor. Process until smooth, scraping sides of bowl once. Preheat oven to 350°F. Combine 1/2-cup sugar and cream cheese at medium speed in mixer until smooth. Add flour and mix until well blended. Add egg whites and eggs. Beat well. Gradually add persimmon puree. Beat well. Pour into prepared cake pan; Place cake pan in a broiler pan. Add hot water to a depth of 1 inch. Bake 1 1/2 hours, or until a knife inserted in the center comes out clean. Remove from pan; cool completely on a wire rack. Cover and chill 8 hours. Loosen edges of flan with a knife or spatula. Place a serving plate upside down on top of pan; invert flan onto plate. Drizzle any remaining caramelized sugar on flan. Sprinkle with pomegranate seeds and garnish with persimmon slices. Serves 8. © 2014 Chef Jennifer M. Denlinger All rights reserved