My New Infatuation With Persimmons

-Persimmon Dilemma-

Persimmons

I have been seeing a lot of recipes for Persimmons lately.  A little confession here.  I never heard of them, seen them or tried them until now.  I am fortunate to live in an area that has an abundance of  local farms and co-ops.  I subscribe to a service that delivers a fresh box of locally grown organic goodies once a week.  Guess what was in the box this last week?  Yep, you got it. Persimmons.  What were these ugly little specimens? I scrutinized them closely and concluded they must be in the tomato family so I took them out of the box and put them in a bowl with my tomatoes.  When I finished unloading the rest of the produce, I scanned the label to see what was on the list and found out they were called persimmons. I had just read a delicious recipe for making Persimmon Pancakes with Maple Syrup and Persimmon Sauce on one of my favorite blogs by FoodBlogAndTheDog.  Ah ha! That’s what I would make.  However, my new little persimmons were quite hard so I thought I would just leave them on the counter (with the tomatoes) to ripen.  A few days later I gave them a soft squeeze and found they were just as hard as the day I got them.  Did I get bad ones?  I posted a question on my FaceBook page and quickly found a few friends who gave me an persimmon education.  There several types, one of which are hard like an apple that you eat raw and the other that ripen to a soft tomato consistency.  (See! I knew they were related to tomatoes somehow!)  The soft oblong ones you can puree and use in the recipe I am still waiting to try.  The short squatty ones you eat raw like an apple.  I immediately had to try one.  I cut a piece off and had my first taste of persimmon heaven.  They really are delicious!  I had just made a spicy Ethiopian Chickpea Stew that needed a simple dessert.  I immediately knew these little babies would be the perfect compliment.  Honestly, after a spicy dish, persimmons would be great sliced and eaten raw.  But since it seemed just a little TOO easy, I sliced them up, laid them out in a baking dish, sprinkled a little cinnamon, drizzled a little pure maple syrup and popped them in the oven to bake for 15 minutes (covered).   It tasted like fruit pie.  Yum!  If you haven’t tried these wonderful little fruits I would highly recommend you do.  And of course, if you have any persimmon recipes to share, I’d love to hear!

Persimmon In Dish

Persimmon Warm

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Categories: Desserts, Vegan

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5 Comments on “My New Infatuation With Persimmons”

  1. November 14, 2011 at 11:14 pm #

    I just got my very first persimmons this past week at the farmer’s market. They are still ripening but I can’t wait to try them!

  2. Bethany
    November 15, 2011 at 3:28 pm #

    This. sounds. AMAZING. I have yet to try a persimmon and I want to find those hard kind now! I did not know how much I would like them because all the pictures seriously look like tomatoes in the World of Blog. Now these will be on the grocery list! 🙂

  3. bakeanything
    December 8, 2011 at 11:52 pm #

    Great idea. Never thought of baking them. Always had them raw. I saw a chocolate persimmon once at the farmers’ market. They were a little darker inside but certainly not close to persimmons. Thank you for liking my post. Will keep reading yours (:

  4. Charlotte Stowell
    January 21, 2012 at 9:26 pm #

    Persimmons are amazing, a great healthy snack. They are not related to tomatoes though, They grow on trees, not bushes or vines. I guess I’m fortunate because I have trees in my backyard and in my grandparents backyard. There’s lots of recipes for them, they make a wonderful sponge-like cake if you mix the pulp of the squishy ones in with just a plain white or yellow cake batter. If mixing them into cake batters, and other baked goods a little extra baking powder and a little extra flour helps to keep the cake together! I have had my fair share of floppy persimmon cakes due to not enough flour lol. There are some great recipes for persimmon pudding as well. It is delicious served hot. I will have to see if I can’t find some of the recipes my grandmother uses. I have never had any of the hard ones, just the soft, also if you ever find a tree, do not, I repeat DO NOT eat the ones off of the tree, Unripe persimmons are the most bitter tasting things I have ever tasted!

    • January 26, 2012 at 9:17 pm #

      My mom always said don’t believe everything you read-LOL! I can swear I got that from a reliable source but now that I look again, you are absolutely right. Persimmons are definitely NOT related to tomatoes, although it appears they often get confused with tomatoes because they look a bit like them. Thanks for the great info on persimmons!

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