Fuyu Persimmons photo by kanko
My first taste of persimmon came at the Pasadena Farmer's Market, in the fall of my first year in California. A woman was handing out slices of fuyu persimmons and I was immediately captivated by the spicy flavor.
Now, four years later, I am well-versed in these fruits, and know the differences between the always crisp fuyu and the ripen-til-it's-soft hachiya.
What to do with Fuyus
Every morning this week, I've riffed on Square One's fruit salad scheme and sliced a fuyu and a fuji apple into a bowl, added some chopped walnuts and a dollop of apple butter. Square One peels theirs, but I'm lazy so I don't. I do cut out the middle if it's looking a bit woody.
I'm a big fan of serving this spiced persimmon chutney with a roast pork loin, and chunks of fuyus work wonderfully on a cheese plate, especially if there's a pungent blue involved.
Hachiya persimmons photo by elroySF
How about Hachiyas?
First of all, remember to wait until these are super-duper soft before trying anything. Otherwise, you're in for an astringent surprise. Once soft like a water balloon, you're good to go.
You could try juicing them to make a persimmon margarita with a salt-cinnamon rim, like the one I had at the Hungry Cat this week. Otherwise, you could try Elise's persimmon cookies. Or perhaps Rachael's persimmon cake? What about Egghunt's persimmon pudding?