The Mighty Foods site is about natural foods, organic ingredients, fair-trade products, veg-friendly recipes, sustainable farming, whole grains, organic wines, ingredient spotlights, news, profiles, reviews, gift ideas, new product information, culinary travel ideas, studies and trends - information and inspiration, all wrapped up in one food-loving bundle. Updated often.
- Book Reviews (2)
- Classes (9)
- Eco-Kitchen (22)
- Events (9)
- Gift Ideas (34)
- Interviews/Profiles (19)
- Lists (32)
- Menus (16)
- New Products (50)
- News (32)
- Organic Wine / Beer (14)
- Recipes (68)
- Studies + Trends (34)
- Superfoods (43)
- Sweeteners (8)
- Vegan / Veg (58)
- Whole Grains (19)
- Whole Foods Bible
- New Whole Foods Encyclopedia
- Healing with Whole Foods
- The Food Revolution
- Diet for a New America
- Fast Food Nation
- The Botany of Desire
- The Real Food Revival
- The Splendid Grain
- The Versatile Grain and the Elegant Bean
- Conscious Eating
- Real Food Daily Cookbook
- The Candle Cafe Cookbook
- Living Cuisine
- Rainbow Green Live-Food Cuisine
- Fields of Plenty
- Homegrown: Pure and Simple
- How It All Vegan
- The Garden of Vegan (vegan)
- Fresh Food Fast (veg)
- Mediterranean Grains & Greens
- On Food and Cooking
- The Pleasures of Slow Food
- The Green's Cookbook
- The Coconut Diet
- The Hemp Cookbook
- Art of Indian Veg. Cooking
- Cooking by Hand
- The Bread Baker's Apprentice
- Heaven's Banquet
- The Chef's Garden
- Vegetarian Cooking for Everyone
- Moosewood Cookbook
- Chez Panisse Menu Cookbook
- Chez Panisse Vegetables
- Chez Panisse PP+C
- Southwestern Vegetarian
- The Savory Way
- Dean + Deluca Cookbook
- Rebar: Modern Food
In Season: Persimmon Recipes
posted by Mighty Staff
Persimmons are the magical lanterns that light up the Autumn market. They put off a vibrant, electric orange that hurts your eyes if you look too hard. It is natural to want to stuff a few in your backpack and take them home with you, but what do you do from there? It is unfortunate, but all too often, people just don't know how to treat the persimmon right - the need the guidance of a few good persimmon recipes.
For a fantastic primer, start with Shuna Lydon's article on Bay Area Bites. She tells us what the difference is between two most common persimmon varieties - Fuyu and Hachiyas. She tells us how to know when they are prime for eating, and what to do with them. Or even better, pack up your car for a road trip to the Annual Persimmon Festival in Mitchell, Indiana next year.
Recipe Ideas:
- Drying Fuyu Persimmons
- Fuyu Bundt Cake Recipe
- Persimmon Oatmeal Cookie Recipe (scroll)
- Persimmon Salad with Fennel Recipe
- Persimmon Buttermilk Pudding Recipe
- Judy Rodger's Smoked Prosciutto & Fuyu Persimmon Recipe
- Persimmon Griddle Pancakes Recipe
- Lemon-Glazed Persimmon Bars & Cookies Recipe
- Spicy Persimmon Chutney Recipe
- Persimmon Tea Recipe
category:
Post Your Comment
Courtney said:
persimmonpudding.com said:
Great focus on what has unfortunately become a forgotten fruit for a lot of folks. While most of the recipe links are for asian persimmons, don't forget their more flavorful cousins which are the focus of the slowfoods article that was linked. All persimmons are good, but nothing reaches the sweet complexity of our natives (Diospyros virginiana). Those of you who don't live in an area where you have access to native persimmons may be able to get pulp via mail order.
As a general rule of thumb, asian persimmons are more watery than natives. So Asian persimmon recipes do well with native persimmons, but recipes for natives usually require a bit less liquid when using asian persimmons. I have often used more asian persimmon pulp than a native recipe calls for due to the milder flavor/sweetness/richness.
Anyway, GREAT blog. I wish you well with yur persimmon cookery!
Thank you so much for posting these recipes. We have a grand old Hachiya persimmon tree but I've never had any idea what to do with them. My neighbors actually pick them before we do. Mmmm... Persimmon Tea!