Consumer Q&A: Cooking Oriental Persimmons

Q: A friend gave me some oriental persimmons he grew. Do you have suggestions on how to use them besides in cakes and sweets?

A: Oriental persimmons are delicious raw. Astringent varieties like Hachiya and Sheng have to be allowed to fully ripen until they are almost jelly soft. Non-astringent varieties like Fuyugaki can be eaten while they are still firm like an apple. (Do not confuse oriental persimmons with our American persimmon which has small, astringent fruit that is not as versatile as that of the oriental species.)

Here are a few ideas:

Breakfast: Try an oriental persimmon instead of a grapefruit. Top your oatmeal with diced pieces. Slice one and sprinkle with crumbled goat cheese and pecans or English walnuts. Try one as a refreshing dessert following country ham and red-eye gravy.

 

Fruit salads: Cube a Fuyugaki or another non-astringent oriental persimmon and mix with mango, blueberries, pomegranate arils, apple, pear, banana and pineapple.

 

 

Spinach-Persimmon Salad: Top a plate of fresh spinach with cubes or wedges of a Fuyugaki or another non-astringent persimmon. Sprinkle with blue cheese crumbles and raw or roasted pecans.

 

Other green salads: Toss spinach, arugula, endive or watercress with an oil-vinegar dressing, add persimmons and top with parmesan croutons and crumbled bacon. The sweetness of the persimmon complements the bitterness of some of the greens and saltiness of the toppings.

 

Fruit Salsa: Combine persimmons with Vidalia onions, chiles, herbs, spices, avocado and mangoes to serve with grilled chicken or fish.

 

Hors d'oeuvres: Cut a firm Fuyugaki or another non-astringent persimmon into wedges and wrap with thin strips of prosciutto.

 

Georgia Cheese Platter: Serve oriental persimmons and apples with cheeses produced in Georgia such as Thomasville Tomme, Cool Creek Cheddar, Fortsonia and various chevres.

 

 

Sandwich: Spread some of the soft pulp of an astringent oriental persimmon on toasted bread with peanut butter.

 

Snacks: Spread peanut butter on a soda cracker and top with a persimmon slice. Dry persimmon slices in a food dehydrator and mix with pecans, peanuts and raisins to make trail mix.

 

Gazpacho: Combine persimmon pulp with tomatoes, cucumbers, sweet peppers, onions, olive oil and garlic.

 

Smoothies: Add a cup or more of yogurt along with cubed frozen persimmon and pieces of frozen banana in a blender and mix until smooth. Add milk or fruit juice to enhance blending, if necessary, or to add flavor. Experiment with blueberries and other frozen fruits.

 

Persimmon-Pineapple/Pear Salad: Arrange leaves of iceberg lettuce on a plate. Top with chunks of pineapple and persimmon (either astringent or non-astringent), add a dollop of mayonnaise and sprinkle with grated sharp cheddar cheese. Substitute canned or fresh pears if you don’t like pineapple.