From Rosalind Creasy

Japanese persimmons, “the apples of the Orient”, are an ancient and beloved fruit in their homeland. While strikingly beautiful, lack of familiarity and the need for curing some varieties has made them slow to catch on in the West. In particular, certain varieties like `Hachiya’, if eaten when firm, are astringent and will cause your lips to pucker. When fully ripe, though, they are sweet and luscious. In contrast, other non-astringent varieties like `Fuyu’, the most popular variety in Japan, can be eaten like an apple when still firm.

For years now, our family has enjoyed `Hachiya’ persimmons in smoothies and in Christmas puddings. The firm `Fuyu’ variety we use for fresh eating, as an appetizer with prosciutto for Thanksgiving, in fruit salads, and in cooked dishes as well. In fact, over the years these gorgeous orange fruits have endeared themselves to us and become as integral to our harvest and holiday celebrations as that other orange symbol of fall, the pumpkin.

Persimmons in the Kitchen
Every fall the green tile windowsills in my kitchen are strung with gorgeous ripening persimmons. The astringent `Hachiyas’ and the nonastringent `Fuyus’ are from my neighbor’s trees.

The `Hachiya’ persimmons, like all other astringent varieties, must be ripened so the flesh is very soft and the tannins removed – a process that can take from ten days to well over two weeks. If I’m in a hurry to use my unripe `Hachiya’ persimmons, I freeze a few for a day in the freezer where they will artificially ripen, then defrost them before using, or serve them for a sorbet-style dessert. In this case, I partially defrost and peel the fruit and serve it in a sherbet bowl. I often use soft-ripe persimmons in smoothies, for fresh sauces, sorbets, and in cooked desserts. When I use them cooked, with cookies or a Christmas pudding, say, as the flavor nearly disappears, I’m using them not so much for their flavor but more for their nutrition, lots of vitamin A, and for the sweetening and richness they add. When used raw, in smoothies or in lightly cooked sauces for instance, then the delicate flavor is delightful and an addition.

The `Fuyu’, nonastringent variety, I enjoy eating fresh out of hand, as well as raw in fruit salads, with prosciutto as an appetizer, and in a green salad with pistachios. When eating them raw, I prefer them slightly crisp – not soft.

In my years of cooking with persimmons I find the flavor blends especially well with spices such as cinnamon, ginger, coriander and allspice and all types of citrus. Nuts, salty meats, cream, vanilla, and many liqueurs complement the persimmon’s flavor as well.
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Persimmon Prosciutto Appetizer
When I visited Italy years ago, at dinner one night we tried an appetizer of melon slices with prosciutto and were instant fans of this classic dish. At home, wanting to extend the season of this wonderful dish, I tried making it with the crisp fresh `Fuyu’ persimmons and it became an instant and amazingly easy fall classic.

4 large or 6 medium-crisp but fully-ripe organic `Fuyu’ persimmons
4 paper-thin slices of prosciutto

Arrange a slice of prosciutto on 4 individual serving plates. Peel and thinly slice the persimmons and divide them equally and arrange them in a decorative manner on the plates.

Or, cut prosciutto in strips and wrap each 1/8 of a persimmon that has been cut in wedges and serve it on a small platter for a party appetizer.

Serves 4
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Persimmon Smoothie
This low-fat smoothie is rich with flavor and perfect for a nutritious breakfast or a light lunch. Frozen persimmons can be substituted for fresh. In this case, peel but don’t defrost the persimmon. Cut it into four or five pieces and eliminate the ice cube in the recipe. This smoothie can also be made with bananas or peaches instead of persimmons.

1/2 cup nonfat plain organic yogurt
1 1/2 to 2 tablespoons honey
1 cup organic nonfat milk
2 organic `Fuyu’, or 1 soft-ripe `Hachiya’ persimmon, peeled (remove seeds if there are any)
1/2 teaspoon vanilla
dash of cinnamon
2 tablespoons fresh lime juice, optional
1 ice cube
Garnish: a dollop of yogurt, slices of persimmon

Place all ingredients in a blender jar. Blend on medium speed for about 30 seconds or until the ice cube is crushed. Pour into a tall shake glass. Garnish the glass with small dollop of yogurt and slices of persimmon.

Makes 2 1/2 cups
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Persimmon Ginger Pudding
This dessert is a classic holiday dish in our family. It’s similar to an old fashion plum pudding and we serve it with whipped cream, though hard sauce or vanilla ice cream is elegant.

3/4 cups sugar
1/2 cup melted butter
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 teaspoons baking soda dissolved in 2 tablespoons water
1 teaspoon vanilla
4 ounces crystallized ginger, chopped in 1/8″ pieces
1 cup organic persimmon pulp – approximately 2 medium `Hachiya’ or 4 or 5 ‘Fuyu’
1 cup organic all-purpose flour
2 organic eggs
1/4 teaspoon salt
1 1/2 teaspoons lemon juice
1/2 cup chopped slivered almonds

Prepare a large stew pot or other container large enough to comfortably fit the pudding mold. (You’ll need a an inch or two space around the outside of the mold to be able to fit your hands in when lowering the mold into the boiling water.) Fill the stew pot with three inches of water and start heating it to simmer.

Grease a plum pudding mold very well (or substitute a 2-pound coffee can and use aluminum foil to cover the can). Mix the ingredients together in the above order. Pour the mixture into the mold and put the cover or aluminum foil on top.

Place the mold in the simmering water. If needed, add boiling water to bring the water-level half way up the mold. Cover the large pan and simmer on low for 2 1/2 hours. Watch to make sure the water level stays up; if needed add more boiling water.

Let pudding stand for an hour or so to cool to lukewarm. Carefully insert a sharp knife down the sides of the mold to slightly loosen the pudding. Place the serving plate on top of the mold and invert the pudding onto the plate. (If the pudding is too cool and will not come out, put the mold back into the hot water for a few minutes and try again.) Serve slightly warm or at room-temperature.

Serves 6 to 8
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See also Rosalind’s Organic Flower Butter Recipes
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Rosalind Creasy is author of Rosalind Creasy’s Recipes From The Garden: 200 Exciting Recipes from the Author of the Complete Book of Edible Landscaping and many others.
Image Credit: Rosalind Creasy
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