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Beautiful and Delicious: The Persimmon
The Japanese call it Kaki. The Italians also call it Cachi (Kaki). It’s a case of Tomato or Tomato….well, let’s call the whole thing amazing!
In late autumn and throughout the winter months, Persimmons line the stalls of markets and grocery stores. Most common to us is the Hachiya and the Fuyu. The Hachiya looks like a large orange Roma tomato (artistically resembling an orange heart). It has a beautifully rich and luscious, almost sensual texture. Be forewarned though, you will be thoroughly turned off if you attempt to eat it in its unripe state! It will make your mouth feel like you’ve eaten a bucket of sand! Thus the Hachiya persimmon will be soft when ripe. There are many theories about how to ripen Hachiya. Here’s a clue – persimmons ripen in the cold and frost. The best method I’ve come across is putting one in the freezer over night and taking it out in the morning. It’s not as perfect as those ripened without haste, but the fruit still most retains brilliant tones of its sweet and tasty attributes.
The variety that is most versatile and can be eaten like an apple is the firm Fuyu Persimmon – sweet and crunchy like a winter apple!
Enjoy the fruit alone in its natural awesomeness or slice it and use it in a winter salad with fig balsamic; Stew the softer variety and use the sauce as a compote to top any of your favourite seasonal desserts such as Custards and Sweet Breads like Pan D’Oro or Stollen and make them extraordinary.
Persimmons have been used for centuries throughout the world in art that has decorated clothing, temples, castles and simple homes. Put a bowl of fresh persimmons by the entrance way, on the piano, kitchen counter or any place where this beautiful fruit will accentuate and adorn your castle and home!
DID YOU KNOW? Persimmons are a great source of Vitamin C, contain plenty of Potassium, Manganese, Copper and Lycopene – the same disease fighting component found in tomatoes.
Persimmon Winter Salad:
What a fantastically simple salad to serve as part of you appetizer entourage, some warm whole grain bread or part of a chicken dinner!
Ingredients:
4 Fuyu Persimmons, washed and sliced into bite size moons
Some fresh greens, baby spinach, kale or other baby greens
Fresh Marjoram sprigs
Pomegranate seeds (optional)
Olive Oil
Fig Balsamic
Fig Balsamic Quick Method:
¼ cup of good quality Balsamic vinegar
4 dried figs
Pinch of Nutmeg
Pinch of Marjoram
Put everything in a blender and puree until smooth and creamy
Fig Balsamic Reduction Method:
2 cup of good quality Balsamic Vinegar
2 dried figs
Pinch of Nutmeg
Pinch of Marjoram
Put Balsamic and figs, marjoram and nutmeg in sauce pan and gently stew until it begins to thicken. Cool and use as beautiful condiment on everything!
Place sliced Persimmons in a mixing bowl. Add a few leaves of fresh greens a drizzle of Olive Oil and Fig Balsamic. Mix well. On a serving platter, place a few more fresh green leaves. Pour marinated Persimmon mixture on top of leaves. Sprinkle Marjoram all over. Drizzle Fig balsamic in a decorative manner. Add a few Pomegranate seeds to bring out some brilliant red to a phenomenal orange dish!!
Good Health to You!!
PS> Organic Persimmons are in season October thru February and are available at Nature’s Emporium in Aurora.
