Persimmons are an autumn fruit, their harvest begins at the end of September and continues until the first frosts (generally early December). Below are the best recipes with persimmons.
Says Dr. Colladet: “This fruit can be considered a true supplement of minerals and vitamins. It is rich in potassium, magnesium, phosphorus, potassium, vitamin A and C. The high content of vitamin A makes it an ally for the skin by protecting cells from free radicals, while vitamin C strengthens the immune system. Its fiber and water content makes it an excellent laxative.” There are no particular contraindications in consuming persimmons, the important thing is not to exceed the doses as it is a fruit rich in sugars and calories.
CULTIVATION: The persimmon tree adapts to any soil, although it prefers well-drained soils without water stagnation; it tolerates temperatures below 50 degrees Fahrenheit for short periods. The best time for planting is the autumn-winter season.
HARVESTING: Since its branches are fragile and break easily, for harvesting, I recommend not climbing directly onto the tree but using the fruit picker with basket, preferably with a telescopic handle.
SEASON of #persimmon – from September to December.
- Cost: Cheap
- Cuisine: Wellness
- Seasonality: Autumn, Winter
- Energy 70.00 (Kcal)
- Carbohydrates 18.59 (g) of which sugars 12.53 (g)
- Proteins 0.58 (g)
- Fat 0.19 (g) of which saturated 0.02 (g)of which unsaturated 0.08 (g)
- Fibers 3.60 (g)
- Sodium 1.00 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Persimmons
- 3.5 oz persimmons
below the calories of 100 grams of persimmons
How to consume the VARIETIES of persimmon?
The vanilla persimmon (or persimmon apple or chocolate persimmon) can be eaten “by bites” when still hard, while the classic loto persimmon from Romagna (or spider persimmon) should be consumed completely ripe, as unripe it puckers the tongue.
What to do with overly ripe persimmons?
The most immediate choice to consume them ripe is in a sweet way (cakes, jams, spoon desserts). They are good paired with ricotta, yogurt, chocolate, cinnamon, or citrus peel. They are also appreciated in smoothies or shakes. In the savory version, I recommend the mixed salad, risotto, or as a filling for fresh pasta (original combination: persimmons, mozzarella, and pecorino).
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The PERSIMMON JAM is the classic homemade jam, hard to find in stores.
The PERSIMMON MOUSSE is no-bake, prepared in 5 minutes with only 2 ingredients.
The PERSIMMON PANNA COTTA is a delicious autumn cream.
OTHER sweet RECIPES
CHOCOLATE and persimmon CAKE (or raisins)
grandma Benedetta’s recipe without measurements
Blend (or mash) 4 ripe persimmons, mix with some dessert wine and 1 tablespoon of sugar; heat everything for 5 minutes in a pot.
Meanwhile, place flour, cornstarch, baking powder, sugar, dark chocolate (and/or raisins), and oil in a bowl. Then add the cooled persimmons and work everything until you get a homogeneous dough, then let it rest in the fridge for a couple of hours.
Line a cake pan with parchment paper and bake at 350 °F for about 45 minutes or until cooked.
SEMIFREDDO
Ingredients: 2 cups of fresh cream, 1/2 cup of powdered sugar, pulp of 1 or 2 ripe persimmons
Method: With electric whisks whip the cream with powdered sugar, then add the blended pulp of some well-ripe persimmons. Optionally, incorporate chocolate chips.
Line a loaf pan with plastic wrap (or use a disposable aluminum tray), pour the mixture into it and place in the freezer to set for at least 2 hours.
Serve sliced with a persimmon mousse prepared at the moment.
BAKED
Place slices of firm persimmon apple in a baking dish, sprinkle with a little brown sugar and a spice of choice (cinnamon, tonka bean, chili, vanilla, ginger), then moisten with liquor or orange juice. Bake under the grill at 400 degrees for about 5 minutes, being careful not to burn them.
SWEET CREAM
Work the pulp of ripe persimmons with crumbled amaretti.
Add the persimmon pulp to the custard.
OTHER IDEAS
– cakes
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The vanilla persimmon salad is a very quick savory recipe.
The quick vegetarian toast is light and without cold cuts.
APPETIZER
Toast slices of bread, or use crostini or canapés, spread with cream cheese and a slice of vanilla persimmon or a layer of persimmon cream (blended with salt and oil). Decorate with chives or various seeds.
SIDE DISH
Wash and cut persimmon apple into wedges, place them on a baking sheet, salt, drizzle with oil, flavor with preferred herbs (marjoram, oregano, rosemary, sage, thyme) and optionally a clove of garlic. Bake in a preheated static oven at 350 °F for about 15 minutes or until desired consistency is reached.
SAVORY CREAM
Make the pulp of ripe persimmons creamy, blending it with oil, salt, and a little chili. Use it to accompany meat or fish main dishes or on aged cheese.
GRILLED
Wash a firm pulp persimmon, cut it into half-inch slices and grill it for a few minutes on each side until roasted.
Good both as an appetizer paired with prosciutto, or pecorino and walnuts or mozzarella and honey. Pleasant as a side dish or to enrich a mixed salad. Special on bruschetta, pizza, or in a sandwich paired with anchovies, goat cheese, and sun-dried tomatoes.
Seasoned with cinnamon, cocoa, or Nutella, they make a great snack.
RISOTTO
Ingredients: 2 ripe persimmons, 1 3/4 cups of rice, 1 leek (or an onion), 1/3 cup of white wine (optional), 4 cups of vegetable broth, 4 oz of taleggio (or nutritional yeast flakes), 3.5 oz of hazelnuts (or walnuts), 1/4 cup of butter and oil.
Method: soften the leek (or onion) in a pot with a little oil, then toast the rice and deglaze with wine if used. Continue cooking by adding hot broth little by little. At the end of cooking, turn off the heat under the risotto and add the pulp of two ripe persimmons along with the butter and stir the risotto. Serve with slices of taleggio (or gorgonzola) and a sprinkle of toasted hazelnuts.
Alternative: create a cream of persimmon pulp, oil, and salt with an immersion blender and add it to the already plated white risotto with orange spots of different sizes.
Purchase and store
Choose persimmons a little unripe and place them to ripen in a cool, dark place by putting them next to apples or pears, fruits that once harvested release ethylene which helps the persimmon to ripen and release its sugars.
Choose persimmons a little unripe and place them to ripen in a cool, dark place by putting them next to apples or pears, fruits that once harvested release ethylene which helps the persimmon to ripen and release its sugars.
Do you have other pairings or recipes to suggest? Write them in a comment below.
Do you have other pairings or recipes to suggest? Write them in a comment below.
