6 Recipes Of Persimmon: Dishes From the Food Of Gods – Savoury And Sweet

Persimmons, once nicknamed a “Food of the Gods,” originated in ancient China but were also well-known to early American settlers via Native Americans. After being mentioned by Captain John Smith, persimmons were mostly unheard of until the 1880s when a United States Commander brought a native Japanese persimmon variety to Washington, D.C. Now, persimmons are grown in California, with hundreds of different varieties flourishing annually. 

Although there are countless different varieties of persimmons, only two are commercially available. The Hachiya persimmon is identifiable by its acorn-like shape; it is tart until it becomes soft and ripe. The Fuyu persimmon is similar in color, but looks more like a flattened tomato; it is smaller, sweeter, and is edible while still firm. 

This brightly colored, glossy, orange-red skinned fruit is an excellent source of vitamin A, vitamin C, and fiber. When thoroughly ripe, persimmons are a rich source of natural sugar. Dried persimmons are almost as sweet as candy. They are rich in potassium, magnesium, and phosphorus, and are acceptable as dietetic foods.

Persimmons are widely available September through December, with a peak during November. When shopping, choose persimmons with deep red undertones. Look for well-shaped, plump, smooth, and highly colored and smooth skin. The skin is unbroken and the stem cap is attached. Avoid fruits with blemishes, bruises or cracked skin or if they are missing the green leaves at the top.

Source: health-care-clinic.org, www.fruitsandveggiesmatter.gov

Image by Boris Oblak available under Creative Commons Attribution-Share Alike 3.0 Unported license

Sauteed Persimmons with Green Beans with Chives

1 1/2 lbs petite green beans, trimmed and cut into 1/2-inch pieces
3 tablespoons olive oil
3 ripe fuyu persimmons, , cut into 1/4-inch-thick slices (, about 1 pound)
1/2 cup fresh chives (1-inch pieces)
drop of agave syrup

Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins

1. Cook beans according to directions.
2. Usually frozen beans are boiled for 2-4 minutes and then drained.
3. After draining, immediately plunge beans into a bowl of ice and cold water to stop cooking and drain.
4. In a large skillet heat olive oil over medium high heat until hot and sauté persimmons until lightly browned and softened, about 4 minutes.
5. Add a drop of agave syrup to help sweeten the persimmons.
6. Add beans and 1/4 cup chives and sauté, stirring gently, until hot.
7. Transfer mixture to a platter and sprinkle remaining 1/4 cup chives on top.

Servings: 8

Raw Persimmon and Banana Pudding

5 persimmons (ripe, peeled and seeded)
2 bananas (I used just ripe ones)
1 teaspoon vanilla extract
1/4 teaspoon nutmeg (I used fresh ground) (optional)

Prep Time: 15 mins
Cook Time: 0 mins
Total Time: 15 mins

1. Peel the persimmons and remove the black seed. Put the pulp in a blender.
2. Peel and add the bananas to the blender.
3. Add the vanilla and nutmeg if you using.
4. Blend until smooth.
5. Sprinkle a little nutmeg on top.
6. Let these sit for about 30 minutes in the fridge to give the nutmeg a chance to go through the pudding. You could use cinnamon here if you’re not a fan of nutmeg.
7. Bon Appetit!

Servings: 2

Arugula Persimmon Pear Salad

1 teaspoon Dijon mustard
1/2 lemon, juiced
1/4 cup olive oil
1 shallot, minced
1 persimmon, sliced
1 pear, sliced
1/2 cup walnut pieces, toasted
1 bunch arugula
1 tablespoon shaved Parmesan cheese
salt and pepper to taste

Prep Time: 15 mins
Cook Time: 0 mins
Total Time: 15 mins

1. Whisk the mustard, lemon juice, olive oil, and shallot in a bowl. Add the sliced persimmon, pear, walnuts, and arugula and mix well to coat.
2. Shave Parmesan cheese on top of the salad and season to taste with salt and pepper.

Servings: 2

Pomegranate Persimmon Salad With Warm Goat Cheese

1/2 cup pomegranate juice
2 tablespoons walnut oil or 2 tablespoons extra virgin olive oil
1 garlic clove, finely minced
1/2 tablespoon agave syrup

2 -4 ounces soft fresh goat cheese
fresh ground pepper
1/2 cup toasted walnuts, finely chopped
12 cups spinach or 12 cups other lettuce
2 fuyu persimmons, peeled and cut into wedges
1 pomegranate, seeded
fresh basil (optional)

Prep Time: 25 mins
Cook Time: 0 mins
Total Time: 25 mins

1. Whisk together dressing ingredients.
2. After salad ingredients are prepped, preheat oven to 375 degrees F.
3. Form goat cheese into 1/2 oz. balls, top with freshly ground pepper, and roll in walnuts to coat. Place on a baking sheet.
4. Assemble salad with greens, persimmons, pomegranate seeds, and basil.
5. Just before serving, warm the goat cheese in the oven for about 3 minutes.
6. Toss salad with dressing. Plate, carefully top with warm goat cheese, and enjoy!

Servings: 4-6

Sweet Fuyu Persimmon Salad

4 fuyu persimmons, peeled and cut into small cubes
1 cup pomegranate seeds
1/4 cup pecans, chopped coarsely and toasted
2 tablespoons fresh squeezed orange juice

Prep Time: 15 mins
Cook Time: 0 mins
Total Time: 15 mins

1. If you need to toast the pecans, you can do so in a dry frying pan on the stove top or in the oven on a cookie sheet.
2. Stove top would be over medium heat constantly stirring for a few minutes until lightly browned.
3. Oven at 350 for about 5 minutes, make sure to check after a few minutes and give them a toss. Let cool.
4. Gently fold ingredients together.
5. Recommended to serve at room temperature.
6. Refrigerate leftovers.

Servings: 4

Ww 3 Points – Broiled Persimmon With Pecans

1 medium persimmon, cut in half lengthwise (about 1/4 pound)
1/4 ounce chopped pecans
1 teaspoon agave syrup
1 tablespoon sour cream
1 tablespoon fat-free whipped topping
1 dash ground nutmeg

Prep Time: 10 mins
Cook Time: 2 mins
Total Time: 12 mins

1. In flameproof 1-1/4 cup au gratin dish or 4x4x2-inch baking dish, arrange persimmon halves, cut side up. Set aside.
2. In cup or small bowl, combine pecans and sugar; sprinkle pecan mixture over persimmon halves, reserving 1 teaspoon.
3. Broil until sugar carmelizes and pecans are lightly toasted, 2-3 minutes. Set aside.
4. In cup or small bowl, combine sour cream, whipped cream, and nutmeg.
5. Top each persimmon half with half of the sour cream mixture and then sprinkle with half of the reserved pecan mixture.
6. 3 Points per serving (1/2 persimmon).

Servings: 2

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