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Persimmon

Persimmons, once nicknamed a "Food of the Gods," originated in ancient China but were also well-known to early American settlers via Native Americans. After being mentioned by Captain John Smith, persimmons were mostly unheard of until the 1880s when a United States Commander brought a native Japanese persimmon variety to Washington, D.C. Now, persimmons are grown in California, with hundreds of different varieties flourishing annually.  Although there are countless different varieties of persimmons, only two are commercially available. The Hachiya persimmon is identifiable by its acorn-..

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  • Sauteed Persimmons with Green Beans with Chives


  • Source: Adapted from Food.com
    By Meredith O'Dwyer

    Ingredients:   
    1 1/2 lbs petite green beans, trimmed and cut into 1/2-inch pieces
    3 tablespoons olive oil
    3 ripe fuyu persimmons, , cut into 1/4-inch-thick slices (, about 1 pound)
    1/2 cup fresh chives (1-inch pieces)
    drop of agave syrup

    Prep Time: 5 mins
    Cook Time: 15 mins
    Total Time: 20 mins

    Directions:
    1. Cook beans according to directions.
    2. Usually frozen beans are boiled for 2-4 minutes and then drained.
    3. After draining, immediately plunge beans into a bowl of ice and cold water to stop cooking and drain.
    4. In a large skillet heat olive oil over medium high heat until hot and sauté persimmons until lightly browned and softened, about 4 minutes.
    5. Add a drop of agave syrup to help sweeten the persimmons.
    6. Add beans and 1/4 cup chives and sauté, stirring gently, until hot.
    7. Transfer mixture to a platter and sprinkle remaining 1/4 cup chives on top.

    Servings: 8

     

  • Raw Persimmon and Banana Pudding


  • Source: Food.com
    By Chef Joey Z.

    Ingredients:
    5 persimmons (ripe, peeled and seeded)
    2 bananas (I used just ripe ones)
    1 teaspoon vanilla extract
    1/4 teaspoon nutmeg (I used fresh ground) (optional)

    Prep Time: 15 mins
    Cook Time: 0 mins
    Total Time: 15 mins

    Directions:
    1. Peel the persimmons and remove the black seed. Put the pulp in a blender.
    2. Peel and add the bananas to the blender.
    3. Add the vanilla and nutmeg if you using.
    4. Blend until smooth.
    5. Sprinkle a little nutmeg on top.
    6. Let these sit for about 30 minutes in the fridge to give the nutmeg a chance to go through the pudding. You could use cinnamon here if you're not a fan of nutmeg.
    7. Bon Appetit!

    Servings: 2

     

  • Arugula Persimmon Pear Salad



  • Source: allrecipes.com
    By: leesean 

    Ingredients:   
    1 teaspoon Dijon mustard
    1/2 lemon, juiced
    1/4 cup olive oil
    1 shallot, minced
    1 persimmon, sliced
    1 pear, sliced
    1/2 cup walnut pieces, toasted
    1 bunch arugula
    1 tablespoon shaved Parmesan cheese
    salt and pepper to taste

    Prep Time: 15 mins
    Cook Time: 0 mins
    Total Time: 15 mins

    Directions:
    1. Whisk the mustard, lemon juice, olive oil, and shallot in a bowl. Add the sliced persimmon, pear, walnuts, and arugula and mix well to coat.
    2. Shave Parmesan cheese on top of the salad and season to taste with salt and pepper.

    Servings: 2

     

  • Pomegranate Persimmon Salad With Warm Goat Cheese


  • Source: Adapted from Food.com
    By Maito

    Ingredients:
    DRESSING
    1/2 cup pomegranate juice
    2 tablespoons walnut oil or 2 tablespoons extra virgin olive oil
    1 garlic clove, finely minced
    1/2 tablespoon agave syrup

    SALAD
    2 -4 ounces soft fresh goat cheese
    fresh ground pepper
    1/2 cup toasted walnuts, finely chopped
    12 cups spinach or 12 cups other lettuce
    2 fuyu persimmons, peeled and cut into wedges
    1 pomegranate, seeded
    fresh basil (optional)

    Prep Time: 25 mins
    Cook Time: 0 mins
    Total Time: 25 mins

    Directions:
    1. Whisk together dressing ingredients.
    2. After salad ingredients are prepped, preheat oven to 375 degrees F.
    3. Form goat cheese into 1/2 oz. balls, top with freshly ground pepper, and roll in walnuts to coat. Place on a baking sheet.
    4. Assemble salad with greens, persimmons, pomegranate seeds, and basil.
    5. Just before serving, warm the goat cheese in the oven for about 3 minutes.
    6. Toss salad with dressing. Plate, carefully top with warm goat cheese, and enjoy!

    Servings: 4-6

     

  • Sweet Fuyu Persimmon Salad


  • Source: Food.com
    By Engrossed

    Ingredients:   
    4 fuyu persimmons, peeled and cut into small cubes
    1 cup pomegranate seeds
    1/4 cup pecans, chopped coarsely and toasted
    2 tablespoons fresh squeezed orange juice

    Prep Time: 15 mins
    Cook Time: 0 mins
    Total Time: 15 mins

    Directions:
    1. If you need to toast the pecans, you can do so in a dry frying pan on the stove top or in the oven on a cookie sheet.
    2. Stove top would be over medium heat constantly stirring for a few minutes until lightly browned.
    3. Oven at 350 for about 5 minutes, make sure to check after a few minutes and give them a toss. Let cool.
    4. Gently fold ingredients together.
    5. Recommended to serve at room temperature.
    6. Refrigerate leftovers.

    Servings: 4

     

  • Ww 3 Points - Broiled Persimmon With Pecans


  • Source: Adapted fromFood.com
    By mariposa13

    Ingredients:   
    1 medium persimmon, cut in half lengthwise (about 1/4 pound)
    1/4 ounce chopped pecans
    1 teaspoon agave syrup
    1 tablespoon sour cream
    1 tablespoon fat-free whipped topping
    1 dash ground nutmeg

    Prep Time: 10 mins
    Cook Time: 2 mins
    Total Time: 12 mins

    Directions:
    1. In flameproof 1-1/4 cup au gratin dish or 4x4x2-inch baking dish, arrange persimmon halves, cut side up. Set aside.
    2. In cup or small bowl, combine pecans and sugar; sprinkle pecan mixture over persimmon halves, reserving 1 teaspoon.
    3. Broil until sugar carmelizes and pecans are lightly toasted, 2-3 minutes. Set aside.
    4. In cup or small bowl, combine sour cream, whipped cream, and nutmeg.
    5. Top each persimmon half with half of the sour cream mixture and then sprinkle with half of the reserved pecan mixture.
    6. 3 Points per serving (1/2 persimmon).

    Servings: 2