What can I make with Sharon fruit pulp?

October 15, 2014 4:52 AM

What can I do with the pulp from four Sharon fruit (a.k.a. kaki or persimmon)? I just bought them but they were already so soft that when I went to cut the tops off, they turned into goop. They taste fine, though. Does anyone have a good, simple dessert recipe to use them in?
posted by daisyk to Food & Drink (11 answers total)

Best answer: They sound perfect to put in ice tray, freeze and use for blender drinks or smoothie.
posted by beccaj at 4:56 AM on October 15, 2014

Best answer: Persimmon bread is delicious

I haven't used that recipe. Other simpler recipes, including ones without liquor, are available.
posted by JackBurden at 5:30 AM on October 15, 2014

Best answer: Blend and use on top of delicious, delicious vanilla ice cream. Maybe throw in some raspberries somewhere? Raspberries + persimmon + vanilla ice cream, oh my.
posted by kariebookish at 5:34 AM on October 15, 2014

Best answer: Simmer the goop on low heat until it thickens up to a jamlike consistency. Use as topping on ice cream and other deserts, or on toast.
posted by yohko at 7:16 AM on October 15, 2014

Best answer: when I went to cut the tops off, they turned into goop

I mean this is how persimmons work.

Persimmon pudding. Eat it with vanilla ice cream.
posted by phunniemee at 7:47 AM on October 15, 2014

Response by poster: >>when I went to cut the tops off, they turned into goop

>I mean this is how persimmons work.

Interesting -- it seems like I'm used to Fuyu persimmons (I've only bought them in the UK before) and these must be the Hachiya variety. Thanks for clearing that up, kalessin and phunniemee!
posted by daisyk at 8:27 AM on October 15, 2014

Best answer: Fuyus are generally a flatter shape, and hachiyas tend to come to a point at the end.

Some people cook with the hachiyas before they are ripe and add sugar.
posted by yohko at 8:41 AM on October 15, 2014

Best answer: Oh my god, hachiya persimmons are the best thing that ever thinged a thing. We used to get them by the flatload at a restaurant I used to work at. Our bread baker, who was Persian, used to turn his nose up at them and then regale us with endless rhapsodies on walking out into his backyard back home and plucking them off the tree.

Some ideas, based on things we did with them there:

- jam or jelly; add a little ginger. We also did a pomegranate and persimmon jelly once. Unreal.
- Ice cream!!!! Cook the goop down to a thick, syrupy texture, and stir through just-churned vanilla or ginger ice cream (to create ribbons) then put in the freezer to set.
- jelly (of the jello-type variety, using powdered or leaf gelatine). Instead of cold water to set, use Prosecco or other sparkling wine
- use instead of applesauce in any cake that calls for applesauce as an ingredient

By the by, Fuyu persimmons pair wonderfully well with apples/and or beets.
posted by feckless fecal fear mongering at 10:43 AM on October 15, 2014

Best answer: I just faced this delicious conundrum myself! I'm trying a persimmon-pear crumble, based roughly on this. My persimmons are goopy as you describe (not like the pictures in the recipe link). That's part of the reason I decided to add chunks of pear, but I have also seen persimmon-only variations, and the cobbler/crisp/crumble family is pretty forgiving. I am having to improvise a bit because I'm in Italy and working out of someone else's pantry, but I just put it in the oven and it smells and looks promising!
posted by unsweetenedminerva at 11:10 AM on October 15, 2014 [1 favorite]

For reference; images: Fuyu, Hachiya. NSFD. (Not Safe For Drooling.)
posted by feckless fecal fear mongering at 12:08 PM on October 15, 2014 [1 favorite]

Response by poster: Thanks for all the great answers, folks! I ended up making this persimmon pudding and eating it with ice cream, and it was fabulous. We're definitely going to try some of these other recipes too!
posted by daisyk at 1:56 AM on October 19, 2014 [1 favorite]