Looking for Jiro or Fuyu Persimmon recipes

November 22, 2013 5:02 PM

My neighbor has a persimmon tree. They are the squat, bright orange type of persimmons, likely Fuyu or Jiro. They look like this. I have tasted one and it has the texture of an apple. The skin is edible. The flavor is honey. What can I do?

The neighbor has given me the run of the tree. There's probably only a dozen on it. I'd like to make something interesting. I'm thinking ice-cream? But I don't want to lose the flavor of the persimmon and I worry about how it would cook down and incorporate into ice-cream.

This is not the other kind of persimmon that have so many recipes – the one that is bitter until nearly rotten and mushy. I can see how that would incorporate into so many recipes but, again, this is firm like an apple and ready to eat now.

I'd love to come up with a cocktail that uses these. Anyone have ideas?

posted by amanda to Food & Drink (16 answers total)

Chutney!!!

As previously mentioned:))
posted by jbenben at 5:06 PM on November 22, 2013 [2 favorites]

Chopped persimmon tastes really good in a cranberry sauce. Boil the berries with a bit of water and sugar, then add chopped persimmon.

I've seen them poached in different liqueurs, too.
posted by kanewai at 5:24 PM on November 22, 2013 [1 favorite]

Not that it helps with making a cocktail but I love using fuyu persimmons in salads.
posted by foodgeek at 5:38 PM on November 22, 2013 [1 favorite]

As long as you skin them they should cook in fine.

In my opinion those persimmons taste like a cross between a fig and a plum (with a hint of date), so maybe recipes that use fresh figs or plums would be adaptable.
posted by zennie at 5:51 PM on November 22, 2013 [1 favorite]

I sliced & dehydrated fuyu-style persimmons last year. Their blandly sweet flavor intensified nicely. Watch out for seeds when slicing, especially if you're using a mandolin.

Good to use in baked goods, hot cereal, etc. The texture reconstitutes to something not unlike wet cardboard, though.
posted by ivan ivanych samovar at 7:08 PM on November 22, 2013 [2 favorites]

Response by poster: These are all good ideas!

jbenben, I admit, I'm kind of chutney-stupid. What do you do with it? Do you put on a cracker?

zennie, your idea of figs makes me think about somehow combining them with goat cheese which is my favorite way to eat figs. Hmmm....
posted by amanda at 8:00 PM on November 22, 2013

Yeah... maybe grilled persimmon with goat cheese?

I botched the "fig" link above; it was supposed to go to a cocktail recipe that I can't find now. But I was thinking you could make a persimmon puree and experiment from there, starting with vodka and a little citrus.
posted by zennie at 8:24 PM on November 22, 2013 [1 favorite]

I made an ice cream from persimmons and black pepper syrup a couple years ago, and it was heaven. I got the recipe from a book, so I would have to type it out because my scanner isn't working, but if you're interested, memail me and I'll send it to you. My persimmons were a tiny bit astringent, even though they say fuyus aren't, in my experience they can be, especially when pulped, but it still tasted divine.
posted by emcat8 at 8:29 PM on November 22, 2013 [1 favorite]

Slice thinly and spritz with lime juice. Eat as a fruit-snack, or add to salads.
posted by mudpuppie at 8:39 PM on November 22, 2013 [1 favorite]

My Grandmother used to make an awesome persimmon pudding. Alas, the recipe passed with her, but such a thing is definitely possible (and is great with whipped cream).
posted by dws at 9:38 PM on November 22, 2013

amanda: "I have tasted one and it has the texture of an apple. The skin is edible. The flavor is honey. What can I do?"

At the risk of sounding flip...uh, substitute for apple, pear, plum, peach, etc. in any sweet or savory recipe.
posted by desuetude at 11:27 PM on November 22, 2013 [1 favorite]

Girl! You put CHUTNEY on whatever - but especially hot spicy food, especially Indian. My recipe is for Indian, but I might use it as a jam in a cheese plate or cheese melt, on plain Chicken. That recipe is the BOMB.

I would not peel your persimmons for chutney or any other purpose. I am the Persimmon Queen.

I can't think of another fruit I love more, and every Fall, I am on Cloud Nine because it is Persimmon Season.

Similarly, I recently learned Asian Pears ( also a Fall fruit) help with colds and coughs - and it works!!
posted by jbenben at 12:04 AM on November 23, 2013 [1 favorite]

Also that chutney would be AMAZING on a cracker or sandwich with chicken liver pate.

Pair it with something rich.

Duck would be most appropriate!
posted by jbenben at 12:06 AM on November 23, 2013 [1 favorite]

To riff off the salad, putting sliced persimmons in an arugula salad with pomegranate seeds and a shallot-y vinaigrette will rule your face.
posted by gone2croatan at 6:38 AM on November 23, 2013 [1 favorite]

Chutney is wonderful when poured over a log of goat cheese and dipped up with a cracker.
posted by SLC Mom at 7:08 AM on November 23, 2013 [1 favorite]

Response by poster: So, emboldened by your suggestions, here's what I did for dinner last night:

Pendlesimmon Warmer
• 1-1/2 oz Whiskey (I used Pendleton Whiskey)
• 1/2 oz persimmon puree
• 1 tsp orange simple syrup (used the leftover syrup from candied orange)
• 1 stick of candied orange peel
• stirred with a cinnamon stick

Then, a simple mixed greens and baby spinach salad with cubed, fresh persimmon, toasted walnuts and a fresh squeezed orange vinaigrette (olive oil, fresh squeezed orange juice, dash of white balsamic, salt, pepper and some orange simple syrup).

Main dish was a crock-pot honey-sesame chicken dish over rice. I definitely could have added persimmon in lieu of some honey but didn't.

Dessert was a persimmon gelato with slivers of persimmon and candied orange sticks. I used a simple gelato base and added a cup of cooked then pureed persimmon. I added a dash of vanilla but wish I hadn't. The persimmon was such a delicate flavor that it nearly got lost against the vanilla. I could have added some orange for color boost/flavor but did not. The persimmon gave it an earthy, sweet flavor that was quite lovely.

Thinking of doing the persimmon chutney and goat cheese for Thanksgiving and maybe making a persimmon sorbet because I'm curious. It was so fun to make and been fun to introduce people to it. Thanks for all your ideas!
posted by amanda at 11:53 AM on November 25, 2013