Move Over Pumpkin, Persimmons are in Season
I always love when I see Persimmons at the grocery store or the farmers markets. Persimmons are a fruit with a honey flavor and mango texture that lend well to savory and sweet applications alike. They’re also much easier to use than pumpkin. The persimmon flavor also absorbs spices very well making it a perfect fall/winter food.
There are many types of species but the two most popular are the Fuyu and the Hachiya. These are very different types of Persimmons, so make sure to look at which type you’re buying at the store. The Hachiya Persimmon is very acidic, it must be fully ripe before one can enjoy eating it. The Fuyu (also called a Japanese Persimmon) has much less of the astringent qualities of the Hachiya so it can be eaten before fully ripe.
I like to say that the Fuyu smells a bit like Pumpkin when raw, but has the texture of a mango and the sweetness of a honey-glazed ripe plum. In case you couldn’t tell — there’s a lot going on here.
Persimmons are just as adaptable to other flavors as pumpkins, but Persimmons are much easier to cook with. There’s none of the gooey, slimy insides that you need to clean out. You don’t even have to peel them if you don’t want to. They are smaller and softer, so you don’t have to worry about chopping through a thick gourd with a (most-likely) dull knife increasing the risk of a finger.
Not only are they easier for the cook in the kitchen, but they also can help you live a healthier life. According to healthline Persimmons have a ton of vitamins in them. 1 Persimmon has 30% of your recommended daily value of Magnesium, 55% Vitamin A, 22% Vitamin C, and more. Did you know that, a single persimmon also has 6 grams of fiber in it?
Especially in COVID times (and as winter looms overhead) we need all the vitamins we can get.
So if you’re looking for some tasteful ways to add variety to your fall-food repertoire, or would simply like to try something new, here are two of my favorite ways to have persimmons.
Spiced Persimmon Compote
I love this recipe! It makes the whole house smell like fall whenever I make it. I usually let it cook on low for 30–45 minutes while I do other meal prep, but if you don’t have that time, keep the heat at medium and stir frequently.
This compote goes wonderfully well with dairy (yogurt, sweet cheeses, Panna cotta, ice cream, etc.) as well as with game meats such as duck breast or quail.
6 persimmons, peeled and diced
1 Tbsp Ginger
1 Cinnamon stick (or 1/2 Tbsp ground cinnamon)
Zest and Juice of 1 Lemon
1/2 Cup Orange Juice
1/2 Cup White Wine or Rosé Wine
1 Vanilla Bean
Throw everything except for the persimmons into a pot. Bring mixture to a boil and add in persimmons. Turn heat to medium-low and let simmer until mixture thickens and persimmons break down. Best served warm.
Note: If you like more of a puree, feel free to pulse in a blender or food processor a few times. This is how I serve with proteins.
Second Note: I love this compote blended (as referenced above) with smashed pumpkin or butternut squash. Try it as a filling for Cannelloni or ravioli.
Persimmon Salad
I love persimmons in their purest form too! Eating them raw retains all of the nutrients that Persimmons have, giving an extra immunity boost!
2 Persimmons — peeled and sliced
2 Cups of Mixed Greens, (I like a Spinach power mix, but use whatever you like)
1 Red Onion, thinly sliced
1/2 Cup Walnuts
Juice of 1 Orange
1/2 tsp ground Cinnamon
1/4 tsp ground Cloves
2–3 Tbsp of Olive Oil
Make the dressing by combining the Orange Juice, Cinnamon, Cloves, and Olive Oil together.
Divide greens between two plates and sprinkle with the onion slices, and nuts.
Coat the persimmon slices in the dressing and then top the salads. Drizzle the rest of the dressing on the salad as desired.
Note: If you really want to have a party with this salad, add in some roasted squash and feta. Your tastebuds will thank you.
Happy Cooking!
