Oblong and orange, a persimmon is one of those rare fruits (yes, it’s a fruit) that – unlike apples and oranges – hasn’t made it to top billing in lunchboxes or kitchens. Their bright colour always catches my eye in the produce aisle, but I’ve never been brazen enough to buy one. In season during the late fall and winter, I did a bit of recipe research to learn more about the flavour and uses for this exotic-looking fruit.
Like most fruit, there are several varieties of persimmon, but the most popular are fuyu and hachiya. Versatile persimmons can be eaten fresh, dried or cooked, but unless perfectly ripe the flavour can be bitter with a chalky texture. To ensure it’s ripe and sweet, a persimmon should feel like it’s about to burst in your hand – like an overfilled water balloon.
You can bite into a persimmon just like an apple, but check out the recipes below for a few more options to treat your tastebuds.
For inspiring recipes, look at:
+ Green Salad with Pomegranates and Persimmons from Brooklyn Supper
+ Persimmon Oat Crumble with Coconut Sorbet from Desserts for Breakfast
+ Persimmon Martini from Lisa Is Cooking
+ Persimmon Bread at David Lebovitz
+ Quinoa with persimmon, pomegranate and walnuts from Kosher Camembert