What do I do with the hachiya persimmons I got?

Oh, I love these. I eat them out of hand. But they make a beautiful addition to

a mixed green salad with a sweetish vinaigrette--AND some pomegranate arils added.

 
I like to eat the Fuyu, round with a flat bottom, However

The Hachiya is highly astringent until ripe. Best to take them home and place them upside down (point up) on a window sill to ripen. It may take up to a week, but your patience will pay off.

When fully ripe, the Hachiya will turn bright orange-red in color and rather mushy. I should warn you, the jelly-like, slippery texture can be a turnoff, but the taste is incredibly sweet and rich. Once ripe, they don't keep very well. You'll want to eat them right away, or you can spoon out the goopy flesh and store it in an airtight container in the freezer.

 
My neighbor gave us a shoe box of Fuyu. I have been eating one a day for several days

and I love them. Such a pretty color. I may juice a few to make breakfast pops which I make with plain Greek yougurt, and add a bit of almond flavoring, and cinnamon. I love having those breakfast pop handy in the freezer. I bet the color would be beautiful.

 
Persimmon Pudding?

My mother used to make one. Pudding as in very moist cake-like thingy that she put hard sauce on.

 
REC: Fuyu Persimmon and Orange Salad

1 small shallot, minced
2 Tbl. sherry vinegar
Salt and Pepper
4 Tbl. fruity olive oil
4 navel oranges
4 Fuyu persimmons
1 bunch watercress, curly cress or upland cress, optional

1. Put the shallot and vinegar in a small bowl and macerate 5 minutes. Add a pinch of salt and a little pepper. Whisk in the olive oil.

2. With a serrated knife, peel the oranges, then slice into 1/2-inch rounds. Arrange the orange slices on a platter.

3. Peel the persimmons, cut into 1/2-inch thick slices or wedges and arrange over the oranges.

4. The salad can be covered and refrigerated up to 3 hours. Just before serving, whisk the dressing again and drizzle over the fruit. Garnish with watercress sprigs, if you like.

Yield: 8-10 servings.

Be sure to include the watercress. It is delicious!

Marianne

 
I second the persimmon pudding!

I started making this back in the 80s when I lived in NYC and we could get those giant Japanese persimmons using a recipe by Juilia Child (very simple, persimmon pulp, flour, sugar, eggs, vanilla, cinnamon). Now we can get the big persimmons here and I have a sack full in the freezer ready to make a persimmon pudding for Thanksgiving.
It is totally yummy. You could also bake it in a pie shell as a contrast to pumpkin pie. Julia's recipe is not cake like, although it is a bit thicker than a pumpkin pie filling though.

 
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