Persimmons are a bright orange fruit that resembles a tomato in shape. They are typically in season during the fall months.
There are two varieties of persimmon: fuyu and hachiya. Fuyu persimmons can be sliced and eaten raw (the outside peel is edible). You can also enjoy them:
- Oven-dried
- Sliced and tossed into a salad
- Sliced and eaten as a snack with cheese or nut butter
- Grated and stirred into your favorite morning oatmeal or yogurt
- Grated and baked instead of or in addition to your favorite carrot or zucchini bread
- Sliced and roasted alongside other seasonal fall and winter vegetables (persimmons also pair well with roasted chicken and pork dishes).
Hachiya persimmons need to be soft and peeled in order to eat. Hachiya persimmon pulp can be used in baking and beverage recipes. Hachiya persimmons can also be peeled and dried whole using a Japanese technique that takes several weeks of hanging and delicately massaging the fruit. The final dried fruit product is known as hoshigaki.
Below are two recipes using fuyu persimmons to whet your appetite for this unique sweet fruit.
[buymeapie-recipe id=’11’][buymeapie-recipe id=’12’]
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