{"id":137,"date":"2012-12-06T07:39:13","date_gmt":"2012-12-06T14:39:13","guid":{"rendered":"http:\/\/therealfoodchronicles.com\/?page_id=137"},"modified":"2016-05-02T20:36:24","modified_gmt":"2016-05-03T02:36:24","slug":"persimmons-adding-color-to-wintery-days","status":"publish","type":"post","link":"https:\/\/www.stormysweitzer.com\/recipes\/persimmons-adding-color-to-wintery-days\/","title":{"rendered":"Persimmons: Adding color to wintery days"},"content":{"rendered":"

It\u2019s been unseasonably warm in Salt Lake so far this winter\u2026I was able to go out without so much as a sweater until this week.<\/p>\n

\"snow\"<\/p>\n

The snow fall has me yearning for a summery day.<\/p>\n

Until that day comes, in-season\u00a0pomegranates\u00a0and persimmons are the perfect way to punctuate my days with color.<\/p>\n

\"persimmons\"<\/p>\n

We do have native persimmons in the US, but most of the ones we eat in the States are from Japan –\u00a0Fuyu (in the pictures) and Hachiya are the most common. \u00a0 Interestingly, they are of the berry family<\/a>, but have a texture more like that of a peach \u2013 dense and a bit fibrous. \u00a0Fuyu can easily be eaten raw when ripe \u2013 they are considered non-astringent and have a sweet flavor that is a real treat this time of year. \u00a0More astringent persimmons like Hachiya need to ripen up a bit or be cooked in order to taste very good.<\/p>\n

Having only been acquainted with persimmons for a couple of years, I\u2019m still trying to grasp how to tell when they are ripe. Last month I read\u00a0Maman\u2019s Homesick Pie: A Persian Heart in an American Kitchen<\/a>\u00a0and the author offered a rather interesting way to tell \u2013 a persimmon is ripe when it has the feel of a woman\u2019s breast. \u00a0I\u2019ll leave the interpretation to you. \u00a0What I will share is a way to prepare a persimmon for eating once it is ripe.<\/p>\n

\"persimmon<\/p>\n

Rinse and dry the persimmon and then cut off the top, salvaging as much of the fruit as possible.<\/p>\n

\"persimmon2<\/p>\n

Cut off a sliver of the bottom or peel it along with the rest of the fruit.<\/p>\n

\"persimmon3<\/p>\n

Peel the skin off of the persimmon. \u00a0The skin is tough and a bit bitter. \u00a0Peeling it lets you enjoy the soft fruit inside without distracting your tastebuds.<\/p>\n

\"halve<\/p>\n

Cut the peeled persimmon in half and core it. \u00a0The center does not have seeds, but it is fibrous and a bit chewy. \u00a0It\u2019s better to remove it.<\/p>\n

\"persimmon6<\/p>\n

Slice the persimmon or eat it by the half \u2013 depending on what you plan to do with it. \u00a0Persimmons are delicious raw, by themselves. \u00a0But, they are also very good roasted with a drizzle of balsamic vinegar or used in your favorite holiday recipes that include fruit.<\/p>\n

\"persimmon<\/p>\n

This salad \u00a0includes baby kale and spring greens, persimmon slices, a handful of hazelnuts, half an avocado and some slivered red onion. \u00a0It\u2019s topped with a little balsamic vinegar. \u00a0It was pretty amazing!<\/p>\n","protected":false},"excerpt":{"rendered":"

It\u2019s been unseasonably warm in Salt Lake so far this winter\u2026I was able to go out without so much as a sweater until this week. The snow fall has me yearning for a summery day. Until that day comes, in-season\u00a0pomegranates\u00a0and persimmons are the perfect way to punctuate my days with color. We do have native… <\/p>\n

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