Hi gang,
A neighbour has given a bag of persimmons. She says this particular
variety does not ripen to the sweet soft pulp of others, and that it
stays crisp like an apple.
Has anyone cooked this variety? I am thinking maybe they could be
poached in a vanilla syrup and that the skins would slip off. Would
this work?
I googled on this ng and found a long thread on cooking the more common
variety but none on this one.
TIA
Bronwyn
Oz

In article . com>,
"Bronwyn" > wrote:

> Hi gang,
> A neighbour has given a bag of persimmons. She says this particular
> variety does not ripen to the sweet soft pulp of others, and that it
> stays crisp like an apple.
> Has anyone cooked this variety? I am thinking maybe they could be
> poached in a vanilla syrup and that the skins would slip off. Would
> this work?
> I googled on this ng and found a long thread on cooking the more common
> variety but none on this one.
> TIA
> Bronwyn
> Oz
>

Freeze them for a couple of days, then thaw them out.
That should soften them and that is what my mom did to make her
persimmon puddings.
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

Bronwyn wrote:

> Hi gang,
> A neighbour has given a bag of persimmons. She says this particular
> variety does not ripen to the sweet soft pulp of others, and that it
> stays crisp like an apple.
> Has anyone cooked this variety? I am thinking maybe they could be
> poached in a vanilla syrup and that the skins would slip off. Would
> this work?
> I googled on this ng and found a long thread on cooking the more common
> variety but none on this one.

There are three major varieties available in the US. Fuyu, Hachiya and
(rarely) wild persimmons.

The first two are farmed and ripened (mostly) before being sent to
markets. Fuyu are flattish and Hachiya are more teardrop shaped.

They can both be eaten out of hand if properly ripened and are a lot
better raw than cooked, IMO.

To be sure they're ripe but not nasty and squishy, they need to be
gently warmed in the absence of oxygen. The best way I've done are to
wrap each of them in two or three layers of plastic wrap and hold at
about 100°F for 24 to 36 hours. The longer time if they're bitter when
you try the first one. This works with all varieties of persimmons.
They're still firm, not tart and their flavors are most wonderfully
developed. This technique of depriving them of oxygen was developed by
the Japanese. Their approach was to put the unripe persimmons into
barrels that had been used for making sake. The alcohol evaporating from
the wood drove out the oxygen and permitted the persimmons to ripen
without softening. The plastic wrap is easier since I, um, gave away all
my, er, used sake barrels.

Freezing (takes about a week) will ripen them, but all the cell walls
will be destroyed and it's essentially a bag of mushy stuff when it's
thawed.

Persimmons and blueberries share a peculiar characteristic. If you run
them through a blender of processor, they liquefy and then thicken,
essentially making a kind of uncooked pudding - overprocessing them
makes them liquid again. I add some light seasonings when I do this - a
pinch each of cinnamon, ginger and nutmeg.

I've cooked persimmons for pastries and purees. Made persimmon jam. None
kept their wonderful, subtle flavor through the cooking. Nowadays, in
our house, they're table fruit to be eaten out of hand or in a fresh
fruit salad.

Pastorio

Thanks so much Katra and Pastorio for your input. I think these ones
are the fuju as the fruit is a slightly flattened tomato or apple
shape.
I''ll take your advice and ripen them naturally in the plastic I think.
Cheers
Bronwyn