Perfect Persimmons: 8 Ways to Eat a Persimmon

Perfect Persimmons: 8 Ways to Eat a Persimmon

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Emma Christensen
Oct 17, 2011
Until moving to California, the only kind of persimmon I'd ever tried was the dried variety from bulk bins. Wouldn't you know it, now I have a whole tree of them growing in the front yard. What's a newbie West Coast gal to do? My powers of persimmon identification aren't very field-tested, but I'm fairly certain these are Hachiya persimmons. They're more lantern-shaped than squat and are such a rich red-orange color that they practically glow. The first few fruits to become ripe have felt like water balloons in my hand. Those were the fruits I ate whole, scooping out the jelly-like insides with a spoon. They tasted sweet and floral. I've been trying to think of another fruit or flavor to compare them to, but keep coming up blank. A bit apricot-like? Maybe some green grape flavor? No, nothing quite fits. They are indescribably persimmony. The rest of the fruits on the tree are starting to ripen all at once. I'm expecting a deluge of squishy persimmons any day now and have been gathering recipes in anticipation. Here are the ones I'm planning to try first: FROM THE KITCHN:Persimmon TartPersimmon Tea CakePersinnamon Crisps FROM ELSEWHERE:Persimmon Cookies from Simply RecipesPersimmon Chai Tartes Tatin from TartelettePersimmon and Honey Ice Cream from Serious EatsChocolate Persimmon Muffins from David LebovitzChinese Five Spiced Pork Tenderloin with Triple Spiced Persimmon Chutney from Matt Armendariz via Spice Islands What persimmon recipes do you love? Related: Food Crush: Quince (Images: Emma Christensen)
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