When I want fresh fruit during the fall the season I tend to reach for an apple, pomegranate or a mandarin, and hardly ever think about a persimmon. I always assumed persimmons were used for baking cookies or bread and never thought to enjoy the fruit raw. During this last Thanksgiving my neighbor brought me a grocery bag full of fuyu persimmons, which I was grateful for, but I honestly did not know what to do with them Even though the bowl of persimmons made a beautiful centerpiece on my table, I knew I needed to try and use them. I cut the first one up like an apple and popped a piece into my mouth and immediately fell in love with the delicate, sweet, pumpkin-like flavor.
My first experiment involved dehydrating them. I sliced the persimmons into thin pieces and placed them on a metal cooking rack on top of a cookie sheet and put them in the oven under the “warm” setting. I left them in the oven for about 6 hours. Once they were dehydrated I put the dried slices into zip lock bags with some walnuts for ready to eat snacks.
My next experiment involved a smoothie. I cut the persimmon into slices and placed them into myVitamix. Then I added vanilla yogurt, rolled oats, cinnamon, nutmeg and vanilla. I blended them all up and had a delicious smoothie to hold me over until my next meal.
Here are some additional food items persimmons can be added to;
- Cottage cheese or yogurt with a little cinnamon
Aside from the delicious taste, persimmons are an excellent source of fiber, Vitamins A and C, and manganese. This powerful blend of nutrients may help protect your immune system during this years flu season. So go ahead and start eating this delicious fruit before they go out of season!
(As a side note, make sure you are using the fuyu persimmon for these recipes. The fuyu persimmons are more squat in shape and have a firmer texture than oblong-shape hachiya persimmons. The hachiya persimmons are used more for baking and are only sweet when they are extremely soft)