Beyond apples and pears, winter fruit can be tough to come by. That's why the seasonal baker has to get creative. And this year, creative comes in the shape of a persimmon.
There are two main types of persimmons, the Fuyu and Hachiya. While most recipes will designate which to use, it's good to have a cursory understanding of the difference. Fuyus are squatty, round and crisp and can be eaten like an apple or pear. Hachiyas, on the other hand, are oblong, soft, and pulpy and are most often used in baking recipes. Many beginning bakers make the mistake of not letting Hachiyas ripen fully before using: they should be so soft that if you grab ahold too firmly, they'll bruise. So next time you're at the farmers market or the grocery store and see a display of these vibrant orange beauties, pick up a few and get baking!
Try a Recipe:
• James Beard's Amazing Persimmon Bread - David Lebovitz
• Persimmon Crisp - Dinners and Dreams
• Persimmon Cookies - Pinch My Salt
• Persimmon Scones - Happy Yolks
• Spiced Persimmon and Pecan Muffins - Cooking Light
• Chocolate Persimmon Muffins - Food52
• Persimmon Cake With Cream Cheese Icing - Epicurious
• Persimmon White Chocolate Bread Pudding - Martha Stewart
• Individual Persimmon Pie with Vanilla Bean Ice Cream - Food Network
• Chocolate Persimmon Tart - Green Kitchen Stories
Related: Recipe: Persimmon Strudel