Persimmonista

 

 

We’re at the very tippy, tippy tail end of Persimmon Season, as least here in Santa Barbara, so I may be getting you all excited for nothing (everything is relative 😉 )  but this post has been sitting ripe in my drafts for a while so damn it, I’m posting today.

Many people still don’t really get the appeal of persimmons. I was one of them until just a couple of years ago when a local grower at the farmer’s market  shared with me the secret of how to eat them. Eureka! A Persimmonista is born.

Since then I’ve become such a fan that I planted two trees in our garden. The first year both trees fruited beautifully. This year only the Fuyu produced a crop. I think what’s happened is the hedge adjacent to the garden has grown considerably higher and the Hachiya tree is now almost entirely cast in shade. Something I never considered.

Listen, you can’t think of everything.

Bumper crop of Fuyus growing in my garden this winter.

The two most common types of persimmons you’ll encounter are Fuyu and Hachiya. With Fuyus you can treat them like an apple- slice thin and eat crisp. Hichiyas on the other hand, must be left to ripen. Don’t even think about eating them unless FULLY ripe. Not a pleasant experience!  They should be so soft as to  feel like a water balloon in your hand. Then make two cross cuts at the top and burst open like so, below;

With both ways of eating/serving Fuyu and Hachiya persimmons sprinkle lime juice generously and rock salt lightly and they will rock your world!

Slices of Fuyu sprinkled with fresh lime juice and rock salt and served with a crisp white wine.

 

Every once and a while a Fuyu will act like a Hachiya, like in this case, and ripen to the point of a pudding/jelly like consistency but generally this is how a Hachiya will look when ripe, even though these are Fuyus. Confused yet?? Let me repeat…just don’t eat an unripe Hachiya.

So decadent and delicious!

They also make pretty Autumn/Winter vignettes alone or mixed with other Fall bounty.

 

 

Slice Fuyus into salads for a crunchy and delightful colour addition. Here with baby English peas, tomatoes, spring onions, cucumber, yellow peppers and fresh herbs.

PS. Martha says you can freeze a ripe Hachiya persimmon for 8 hours, lop off the top with a serrated knife and have an instant sweet frozen custard dessert. I have not tried this yet so I’ll keep you posted.

Next season…homemade persimmon & passion fruit jelly  🙂

 

Did you catch the moon last night?? Sooo beautiful.

Happy Belated New Year to you all.

May your 2019 be filled with much happiness, peace, good books, good works, fine food, time spent in the great outdoors and blessed with good health to enjoy it all!!

 

xx SP

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31 Comments

  1. So wonderful to open my email and a post from YOU! It is always a treat. Wishing you and your lovely family continued good health and plenty of laughter in 2019❤️

  2. Great post! I grew up in Japan and they remind me of my grandmother!
    Bursting persimmons with Greek yogurt, toasted pepitas and a drizzle of honey is lovely too!

  3. You are such a persimmonist! tee hee (Thank you for posting some humor, I was getting bored of all the naysayers of the world) …The Buddhist Monks that own acreage next to me have a persimmon orchard, I do NOT, I repeat, I NEVER pick up any of the persimmons that accidentally “fall” to the ground, sad to say, they were gone by the end of November.. Happy New Year Slim, Cheers!

  4. Thanks for the who, what, why, when and where on persimmons. I’m uninformed about them however I can give you chapter and verse about eating cactus, but then I’m a Texas girl. They’re everywhere, even in gourmet restaurants. I will look for persimmons tomorrow at While Foods! xoxox, Brenda

  5. I LOVE the Fuyu’s!!! Sadly, our tree this year had only a smallish crop. Still kept us happy for a few weeks but not the bounty of some years. Aren’t we lucky to have this delight in our own back yards? xoxo

  6. You should try to make a Persimmon pudding. It’s in the English fashion bread/cake pudding. We do it for Christmas with hard sauce. I will share the recipe if you like. It’s a bit of work as you have to steam it in a mold. The Hachiya pulp can be frozen for at least a year if you purée it (after removing the top) It’s the best thing ever!

  7. Thank you! I’m trying to “like” your article but it won’t allow me to ….having technical difficulties or my hair color difficulties. 🤪

  8. I miss the abundance of persimmons. When I lived in CA , they were readily available. You hardly see them here (Phoenix) and when you do they are ridiculously expensive. I used to make persimmon bread which was dense and moist. They are delicious!!!

  9. LOVE your persimmon passion and so glad your trees are doing so well. We can grow them here in the PNW, but they take a little time to get established. The Italians call them Kakis they serve them ripe and frozen, with the top sliced off and it is just like a perfect little frozen custard.

  10. What a treat to open my inbox on my birthday and see a looong awaited post from Slim!! Not since the Passionfruit post have I been this excited for a blogpost (my freezer if full of passionfruit pulp packages, and thank you for introducing me to the “passionfruitini”, the Negroni needed competition!). I never understood the allure of persimmons (or Papaya for that matter), I guess I have been eating them the wrong way. The photo of your salad will have me running to the supermarket today and give it a try. Going through all the photos looking to see as much as possible of your dream home. Loving it all and taking notes (the stunning plates, the black swirl glasses and the black flatware, cool). Wishing you the happiest and healthiest New Year!

    • Cheers K.R.! Belated Happy Birthday wishes to you AND a New Year filled with much happiness, good health and grand adventure! xxSP

  11. I had no idea you could eat persimmons like that. Last fall I was at our local international grocery and noticed people loading up on them. When I asked what they do with them, they laughed and said, “eat them like an apple.” Here in the midwest, my grandmother had a persimmon tree growing in her backyard. They ripen in the late fall, around Thanksgiving. She made persimmon pudding which was lumpy, brown and not at all appetizing to look at, but oh, it was delicious.

  12. Only Slim can make sliced persimmons and limes on a platter look like a work of art! This was a fun post {as always} and makes me consider a fruit I never think about while at the grocer’s. Wishing a happy and healthy New Year to you and yours!

    • They’re actually porcelain lamps filled with oil and at least 15 years old, maybe older. So shocked they’ve never broken (probably jinxing myself saying that)

  13. What a delightful post. I am going to try the salad that is pictured. My MIL loved persimmons but I never really tried them. Thanks for the culinary tips!

  14. First off, where did you find the tablecloth? Wow, so gorgeous.

    I was first introduced to persimmons from my Dad as a kid, he was such an adventurous eater, I loved persimmons as a kid. FYI Heath Ceramics has a well know glaze color, persimmon.

  15. Growing up I loved dried persimmons my grandma made with excess fruit. We the kids would eat them as is, or my mom would cook pound cakes with chopped dried persimmons. I miss her!

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