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FALL/WINTER FRUIT
Description:
Persimmons are a small, squatty fruit with an orange color.
Firm-ripe persimmons can be eaten like an apple and soft-ripe persimmons must be ripened until the skin is soft and the inside flesh is like jelly.
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Selecting:
When selecting, look for smooth, plump, bright colored and glossy fruit. Avoid any that have yellow areas.
Storing and Handling:
When storing, if not fully ripe, leave at room temperature until ripe and then refrigerate for 1-2 days.
Preparation:
Wash thoroughly but gently under cool running water. Cut fruit in half, cut out the core and discard the seeds.
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Serving Suggestions:
Salads: Slice or dice firm-ripe fruit and add to both fruit and vegetable salads. For a simple salad combine slices of apple and persimmon, top with some Greek yogurt and a sprinkling of sliced almonds and ground cinnamon.
Smoothies: Blend cut up soft-ripe persimmons with milk for flavorful smoothies.
Breads: In quick bread recipes, persimmons can be substituted for zucchini.
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Seasonings and Foods to use: apples, cinnamon, ginger, grapes, kiwi, lemon, lime, nuts (almonds, hazelnuts, pine nuts, walnuts), yogurt
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