Posts Tagged ‘Hachiya’

Persimmons: Not to be Confused with Small Pumpkins

December 10, 2008

The Beautiful and Wonderful Persimmon!

The Beautiful and Wonderful Persimmon!


Meet Persimmon. Pronounced, per-SIM-un, not, per-sinn-amon, like cinnamon. Seriously, what a culinary faux-pas on my part, but I blame geography. I just could not buy fresh persimmons when living in New York City and therefore, I have never had to try to pronounce the fruit’s name. Outside of perhaps the Upper West Side’s food Mecca, Fairway (on a rare day), and some of NYC’s finest restaurants, I have never seen, and obviously have never eaten, a persimmon. And yes, I now regret the last 30 years…persimmons are a mouthful of magic!

A Hachiya Persimmon

A Hachiya Persimmon

My first close encounters with a persimmon occurred at the South Pasadena Farmers’ market this October. It was only after complimenting the farmer on his cute little pumpkins did I learn that persimmons are in no way related to squash, but they are their own fruit with many different varieties. Persimmons are in season in the Fall and we generally see the two most common persimmon varieties: the Hachiya, which is recognizable by its acorn shape; and, Fuyu, which looks like a squat tomato or small pumpkin. I have yet to eat the Hachiya variety of persimmon, but I had my first Fuyu persimmon and at first bite, I was in love.

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A Fuyu Persimmon - similar to a small pumpkin, right?...:)

The Fuyu persimmons can be a little tricky for naive fruitarians. With many types of fruit, like pears or peaches, we know when they are ripe because there is a softness to them. Fuyu persimmons, conversely, are ripe when they are firm and can be eaten as is – much like an apple. This really through me for a bit of a loop. Before I first tasted a Fuyu persimmon, my instinct told me that its firmness would make it as unedible as an unripe nectarine, for example. Surprisingly, while there is a definite initial bite to a ripe Fuyu persimmon, there is an immediate tenderness in the fruit’s flesh that does not necessarily have a solitary taste. Sounding sort of like a sommelier, a Fuyu persimmon has a nuttiness to it which is offset by soft hints of honey and apricot. Its just delicious!

Coming from the East coast where apples dominate our farmstands in the Fall, I had no idea that persimmons were so versatile and offered such a diverse culinary palette. A little recipe research shows that persimmons pair well with almonds and walnuts and would make a great salad when tossed with greens. The pulp of persimmons can also be used in baking, much like pumpkin puree is used when making pumpkin bread or cookies. I am anxious to try baking Christmas persimmon cookies – an interesting concept for a California cook as it gives your holiday cookie a very seasonal meaning…

So while I may have spent years thinking that a persimmon was pronounced differently and shared the same genus as a pumpkin, I look forward to exploring its flavors. Hopefully I’ll have a good persimmon recipe to share soon!

Until next time…