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Fresh PersimmonJapan's national fruit, the persimmon [pr. puhr-SIHM-muhn] grows on the Diospyros kaki tree. The most commonly found varieties are the "Hachiya", round with a slightly elongated, pointed base and the "Fuyu", smaller and more tomato-shaped. When ripe, both have a red-orange skin and flesh, creamy texture and a tangy-sweet, vanilla-like flavour. They contain a good amount of vitamin A and some vitamin C.
Ingredients
Before you startContrary to most other fruits, persimmons are at their best when appearing somewhat wrinkled, with a slightly faded skin colour and soft texture. Choose only ripe fruits and handle them with care because they are fragile. If they are underripe, let them ripen at room temperature, possibly placing them next to an apple (the gas released by the apple will help activate the persimmon's ripening process). If eaten even slightly underripe, the Hachiya variety will pucker the mouth with an incredible astringency, due to its high tannin content, but will taste sweet when the fruit is ripe. The Fuyu however, is not at all astringent and can be eaten when still firm, with an apple-like texture, but it is less flavourful than the Hachiya. MethodIf you wait until the persimmon has ripened to a soft, shriveled mess, you can simply remove the crown, cut the fruit in half lengthwise, then spoon out its exquisitely sweet and delicate pulp.
This recipe is in the following categories: Fruits | Desserts | Snacks | Artery-healthy | Halal | Heart-healthy | High Fibre | Kosher | Low Cholesterol | Low Fat | Low Saturated Fat | Low Sodium | Vegan | Vegetarian | No Cook Remove from my Cookbook
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