persimmonsPersimmons (sometimes called date plums) are a delightful fall food. In shades of orange, and often looking something like a tiny pumpkin, persimmons have a sweet, jelly-like meat that’s a tasty addition to main courses as well as appetizers, desserts, and snacks. Early Americans learned about persimmons from Native Americans, and soon persimmon preserves, pies, and wine became as American as – well, apple pie.Persimmon nutrition varies according to the type you purchase, but generally speaking, persimmons are a great source of vitamin A, vitamin C, B vitamins, potassium, beta carotene, lycopene, lutein, and other antioxidants.

Buying

American persimmons come largely from California and are available in grocery stores from October through December. Asian persimmons may be available earlier, but are more likely to be of high quality in October and November.

Select fruits that are brightly shaded, smooth, and plump. Avoid persimmons with yellow spots. Asian persimmons are usually shipped while they are not yet ripe. To ripen them, allow them to sit on the counter in a brown paper bag until they are soft.

Persimmons fall into two types: astringent and non-astringent. Astringent persimmons are tart and have a strong smell. One popular astringent persimmon is the Hachiya. Non-astrigent persimmons may be tart and strong-smelling when not ripe, but once they are ripe, they are sweet and mild. Two popular types of non-astringent persimmons are the Fuyu and Sharon.

Storing and Preparing

Ripe persimmons should be used right away, since they don’t store well. At most, refrigerate them for two days. Ripe persimmon can also sliced and placed in the freezer (in freezer-appropriate containers).

To prepare persimmons for eating or cooking, wash gently in warm water and a little soap. Cut in quarters and remove the core and seeds.

Cooking With Persimmons

Persimmons are an excellent addition to baked goods, sauces, puddings, salsas, salads. If the persimmons are of the non-astringent variety, they can be used as a replacement for poached pears. (Including in this pear recipe on video http://www.gourmandia.com/video-recipes-cooking-videos/pear-with-wine-vanilla-ice-cream-and-pepper )

 

Or, try this recipe for persimmon cookies:

 

2 ripe persimmons

1 cup white sugar

1/2 cup butter

1 egg

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup chopped walnuts

 

Core the persimmons and remove the flesh with a spoon or melon baller. Puree the flesh in a blender or food processor. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

In a large bowl, combine flour, baking soda, spices, and salt. In a separate bowl, cream the butter and sugar. Add the eggs and pureed persimmons and beat well. Add to the flour mixture, stirring until well combined. Stir in the nuts. Drop by teaspoonfuls onto prepared baking sheet, two inches apart. Bake for 12 to 15 minutes.