Persimmons!

[Vicanddi]

A friend just gave me two huge bag of persimmons, some big ones, and some really small ones. I have never worked with a persimmon before, but have had persimonn cookies that my grandma used to make. Anyway, I made some pulp and froze it, and still have some persimmons left that I have to work with. My question is...what do I do with all these persimmons? :confused: Any favorite recipes? My friend gave me a recipe for persimmon bars with lemon glaze, and they sound wonderful, and she said they freeze well, so I plan on making those, but that only uses up 1 cup of pulp. Has anyone made persimmon bread? I've only seen recipes for cookies.
Could use some ideas. Thanks!:)

[Kayaksoup]

LAst year, Martha had a recipe for baked persimmons with mascarpone. It looked really good....

[Canice]

We made this pretty salad in my The Art of Holiday Cooking class, and everyone agreed that it made a very pretty and tasty starter to a fall meal. Ooops, almost winter now, but you get the idea......

Pear-Persimmon Salad with Pecans

3 Tbsp. sherry vinegar
2 tsp. Dijon mustard
1 tbsp. minced shallot
1 tsp. coarse salt
1/2 tsp. freshly ground pepper
5 Tbsp. extra virgin olive oil


3 ripe Fuyu persimmons
3 ripe d’Anjou pears
juice of 1 lime
1/2 pomegranate
4 bunches watercress or arugula or mâche, stems removed, leaves washed and dried
1/2 pound fresh pecans

Prepare vinaigrette by whisking together vinegar, mustard, shallots and a pinch each of salt and pepper. Slowly whisk in olive oil until the dressing comes together. Set aside.

Slice persimmons and pears thinly. Place in a medium bowl and sprinkle with lime juice. Add seeds from pomegranate and mix gently.

Place nuts in a small, dry sauté pan and toast over medium-high heat, tossing gently, until fragrant and golden in color. Remove from pan and set aside.

When ready to serve, toss the persimmon mixture gently in enough of the vinaigrette to coat. Separately, toss the greens in enough of the vinaigrette just to coat. Place a bed of dressed greens on each serving plate. Top with the persimmon mixture and garnish with toasted nuts.

[Vicanddi]

Remind me which are the fuyu persimmons? I know the small ones are for cooking, and the larger ones are good for eating, but get confused on the names. I'm assuming your recipe refers to the large ones, Canice...am I right?

I found a recipe for harvest cookies that sounds good....and you can use pumpkin or persimmon. This recipe did not list serving size, so I guessed at 3 dozen. Still looking for a bread recipe though.


* Exported from MasterCook *

Harvest Cookies

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup margarine
2 cups brown sugar
2/3 cup sugar
2 large eggs
2 teaspoons vanilla
2 cups persimmon -- pukp, or pumpkin
2 teaspoons baking powder
2 cups flour
2 cups oats -- uncooked
2 teaspoons soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 teaspoon ginger
1 teaspoon salt
2 cups mini-chocolate chips -- (optional)
1 cup raisins
1 cup nuts

Preheat oven to 350 degrees. Grease cookie sheets.

Cream together margarine and sugars.

Blend in eggs, vanilla, and persimmon or pumpkin.

Combine powder, flour, oats, soda, spices, and salt. Stir into creamed mixture.

Stir in chips, raisins, and nuts.

Bake about 10 minutes.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 187 Calories; 8g Fat (38.2% calories from fat); 3g Protein; 27g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 120mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[swquilts]

Dianne, Fuyu's are for eating, sorta like an apple. I did see a recipe at Epicurious for a Green Bean and Persimmon (Fuyu) dish that sounded intriguing.

Check out allrecipes.com, I think I saw a persimmon bread recipe. I have some to use up too, but I might just pulp them and freeze it.

[Curleytop]

Fuyus are small and flat, look more like a tomato! They are firm and crunchy and DELICIOUS. I buy them at the Farmers Market every week for about .75c per #.
Hatchyas are large and elongated and have to be VERY soft or else they are puckery inside. Personally, I can't stand them, but I think that they are the ones used in cooking and baking.

[Vicanddi]

Can the Fuyu's be used for cooking? I made pulp of both types.....with the plan of using them for baking. I still have some Fuyu's left though, about 10!!, so I can use those for savory dishes.

[swquilts]

I've never used them in cooking before. If you made pulp out of them, more power to you!! :D

The green bean one was the only hit for savory foods on Epicurious that I got. I haven't tried Food and Wine's site though.

[Curleytop]

Never having baked with persimons, I can't answer the question on baking with fuyus. Since the pulp needs to be very soft, I don't know if you can use them since the never get really soft. The hachiyas get very soft and mushy, then they are at their flavorful best and I think they are more suitable for "pulp" recepies!