Are there Persimmon recipes other than cookies or bread?

Question

It seems to me I have seen Chinese paintings with persmmon trees, but I have never seen the fruit in chinese food...

Answer 1

I was a chef in Canada for 20 yrs, and my favorite way to use persimmons whether it be Haciya or Fukura is in sauces, like a chutney made this time of year with cranberrys, oranges, ginger and one kind of persimmon, apples and cinnimon

They also are good for Asain cooking if you marinating a lesser cut of meat, for stir frying, they have the same enzyme action that papaya's have, so add some chopped or mash with the beef or pork, garlic, ginger, soya sauce and seasoning, you will be surprise the texture difference.

You can also use them in fruit compotes for Xmas morning brunch or puree them and add them to the kids fruit punch see if they can taste them.

I used to buy the preserved ones from Chinatown in Toronto Canada, and mix some in my mooncake fillings, I like th bean pastes but this adds a brightness to them

Answer 2

Not that I know of. But they make a really nice fruit to eat on their own! If your persimmons / Sharon fruits / kakis are too dry / astringent when you try eating them raw, then they just need to be starved of oxygen for a while. When I say 'dry', I mean that when you try eating them your mouth shrivels up like you've put dust in your mouth! Starving them of oxygen changes the tannin into sugars! Really juicy..!

There are several methods for this, we use dry ice (because one of the local shops lets you take lumps of dry ice to keep your frozen food cold on the way home!) With dry ice you just put the persimmons in a bag, raised off the bottom in some way, and you put the dry ice in and SEAL it. The dry ice defrosts, and the fumes permeate the fruit and make it sweet in a few days.

You can also use any alcohol - spirits, vodka /gin etc. - and pour just a little onto the top of the fruit where the leaf is. Again, put it in a bag (or other airtight container) raised slightly off the bottom, for a few days.

There IS a method using hot bath water overnight, but we've never been able to find enough information to use it!!
; )

Persimmons are not normally astringent every year from the same tree. Usually it happens after a particularly good year, when the tree exhausted itself making sweet fruits.

Answer 3

Fitzpatrick Persimmon Pudding

2 cups persimmon pulp
1 1/2 cups sugar
2 eggs, beaten
1 cup buttermilk
1 tsp baking soda
1 cup evaporated milk (canned)
2 cups flour
2 tsp baking powder
1/2 tsp cinnamon
Pinch salt
1 tsp vanilla
1/4 cup cooking oil
Combine pulp, sugar and eggs. Stir baking soda into buttermilk. Add both milks to batter, then add the dry ingredients. Last add the vanilla and oil. Transfer batter to an oiled 9-by-13-inch baking dish or pan and bake in a preheated 325-degree oven one hour. This pudding will rise high and, when cool, fall some. It breaks away from the pan.

Heavenly Persimmon Ice Cream Pie

1 pint vanilla ice cream, softened
2 cups persimmon pulp
1 1/2 cups sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1 tsp vanilla
1 1/2 cups Cool Whip
1/2 cup slivered almonds
Spread ice cream in graham cracker pie shell and shill in freezer. Combine pulp with the 1 1/2 cups sugar, salt, spices and vanilla. Fold in 1 cup Cool Whip. Pour mixture over ice cream in pie shell. Cover with foil and freeze 4 hours. Remove from freezer and garnish with remaining 1/2 cup of Cool Whip and almonds..

Answer 4

Baked Persimmon with Citrus Fruits

1 Pink grapefruit, peeled and segmented
2 xOranges, peeled and segmented
4 tbl Soft dark brown sugar
Creme fraiche or yogurt to serve

Preheat the oven to 180 C, 350 F, Gas Mark 4.
Lightly butter 4 sheets of foil approximately 30cm (12 inches) square.
Place a quarter of the fruits in the centre of each square and sprinkle over a tablespoon of sugar.
Carefully bring the corners of foil together to form sealed parcels.
Place the parcels on a baking tray in a preheated oven for approximately
20 minutes.
Notes Delicious served immediately, in the foil, with a spoonful of creme fraiche or yogurt.This recipe can be made extra special by adding a tablespoon of rum, brandy or fruit liqueur to each parcel before cooking.The foil parcels could also be cooked on a barbecue for a funal fresco dessert.
NOTES : A simple, exotic tasting hot fruit dessert, cooked in a parcel.



Crisp Persimmon Pie

2 1/2 lb firm-ripe Fuyu persimmons
1/3 cup granulated sugar
1/3 cup brown sugar - (firmly packed)
2 1/2 tbl quick-cooking tapioca
1 tsp ground cinnamon
1/2 tsp grated orange peel
1/2 tsp grated lemon peel
3 tbl lemon juice
Refrigerated pastry for a double-crust 9" pie - (15-oz pkg) room temperature
1 tbl butter or margarine cut small pieces

Rinse Fuyu persimmons. Trim and discard stem ends. Slice persimmons crosswise into thin rounds; you should have 8 cups.
In a large bowl, combine persimmons, granulated sugar, brown sugar, tapioca, cinnamon, orange peel, lemon peel, and lemon juice; stir gently to blend.
Fit 1 pastry round into a 9-inch pie pan. Pour in persimmon mixture and dot with butter.
Lay remaining pastry round over fruit. Fold pastry edges together and crimp to seal. Cut decorative slits in top pastry.
Bake on the lowest rack in a 375 degree oven until juices bubble in center of pie and pastry is well browned, about 1 hour. If pastry edges brown before pie is done, drape dark areas with foil. Cool pie on a rack. Serve at room temperature.
This recipe yields 8 or 9 servings.
Comments: Two pies will serve 10 to 12 with leftovers. Up to 1 day ahead, wrap cool pie airtight and hold at room temperature. Serve with ice cream such as eggnog or vanilla. If desired, accompany with toffee bits.