Let’s put it bluntly: among others, persimmon is often a forgotten member of a fruit family. That is sad because it doesn’t get the attention it’s due.
When ripe, persimmons have a yellow-orange flesh, a soft jelly-like texture. Usually they have a shape resembling a tomato. Their skin can range in color from deep orange to pale yellow.
If you come across some ripe persimmons at Farmy, don’t miss the opportunity to indulge in these sweet fruits. Eat them raw or cooked; in sweet or savory dishes, you’ll get the maximum pleasure.
Choose the right persimmons
You need to get a sweet variety. It’s definitely a must if you don’t want to cringe with an astringent tongue. Use the fruits when they’re still quite firm.
Rinse the persimmons well and slice them as you would do with an apple. The peel is edible – so take a bite!
Of course, some folks prefer their persimmons to be riper. If you are one of that kind, either find the softer fruits or wait until yours become slightly mushier. Then simply cut into it and eat the custard-like flesh with a spoon.
Color up the grey days with this recipe
Sometimes we feel down during the winter. If you are, one of the obvious things is to enliven your eating rituals. The right way is to add a little color to dishes.
Take an ordinary salad, for instance. Why not make it brighter and sweeter at the same time. Just try to add some persimmon to it? Didn’t we say it’s also going to include nuts and pomegranate?
- ½ cup of macadamia nuts
- 2 tbsp of maple syrup
- 60 ml / ¼ cup of orange juice
- 2 tbsp of lemon juice
- ground black pepper
- a bunch of young kale leaves (change to your liking)
- 1 ripe and sweet persimmon sliced
- pomegranate seeds
- ground black pepper
- Preheat your oven to 190° C / 375° F.
- Line a baking sheet with parchment paper.
- Toss the macadamia nuts with a pinch of salt together, and spread on a baking tray.
- Cook the nuts in the oven until lightly golden.
- Remove from the oven and coat with half of the maple syrup.
- For the dressing, whisk the orange juice, lemon juice, the rest of the maple syrup, and ground black pepper together in a small bowl.
- Then toss the kale leaves in the bowls.
- Season with salt and pepper, add the persimmon slices
- Sprinkle with pomegranate seeds and combine with the dressing.
- Top with macadamia nuts. Your bright winter salad is ready!