A sure sign that November is here is the warm orange glow emanating from many stalls at the market. This deep red-orange luminescence comes from what is known throughout much of the world as kaki (a Japanese word, pronounced ‘kah-kee’), a fruit we know as persimmon. ‘Persimmon’ is a variant of an Algonquin name ‘pessamin’...Read More
Drying persimmons is easy, with or without a dehydrator. Your kitchen oven will do the job just fine. Dried persimmon slices make delicious snacks or can be added to salads, cookies, cereal, or bread. The trick for best results is to use a mandoline or Benriner slicer to make certain the persimmon slices are even....Read More
This makes a festive, colorful salad, perfect for special holiday dinners. INGREDIENTS: 1/4 cup rice vinegar 2 tablespoons fresh orange juice 1 tablespoon honey 1 teaspoon toasted sesame oil Salt and pepper 5 quarts baby spinach or mixed green leaves (about 1 1/4 lb.), rinsed and crisped 3 firm Fuyu persimmons, peeled and sliced into...Read More
Use this sprightly sauce on chicken, seared fish, or pork chops. A perfect way to use any Hachiya persimmons that are super soft. INGREDIENTS: 2 large ripe, soft Hachiya persimmons, peeled, and seeded 1 tablespoon minced shallot 2-inch piece fresh ginger, peeled and finely grated 2 tablespoons rice vinegar, or as needed 1/2 cup sweet...Read More
This is a vintage recipe for old fashioned Persimmon pudding, an American classic. You must use completely ripe persimmons — you will know they are fully ripe when they are soft and the pulp has an almost jelly-like consistency. INGREDIENTS: 6 to 7 very ripe Hachiya persimmons 1 3/4 cups all-purpose flour 1 1/2 teaspoons...Read More
This is a tasty (and easy!) way to use Fall persimmons. Use this spicy spread like jelly or apple butter — it’s especially good on toasted homemade whole-wheat bread or scones. INGREDIENTS: 20 ripe Fuyu persimmons, peeled and coarsely chopped 1 large lemon, juiced 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 cup honey...Read More
This old-fashioned persimmon pudding reminds me of a very moist pumpkin bread and is delicious topped with whipped cream. INGREDIENTS: 4 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 1 cup white sugar 1 cup brown sugar 3 eggs, beaten 2 cups milk 2 1/2...Read More
