Persimmons!!!

Season: Fall to early winter

How to Grow Basics: The fruit is harvested from medium-sized trees that love sun. Besides giving the delicious fruit, the trees are ornamental in the garden. They are particularly beautiful in the fall as the leaves turn colors and then drop, leaving the fruit looking like lanterns on the tree.

Local Sources: Farmers’ Markets, Chico Natural Foods, S&S Produce and your neighbors. These were picked from the trees of our generous neighbors who have more than they need. If you see a tree with fruit, it is a great opportunity to knock on the door and meet someone new. Many folks are glad to have the fruit picked instead of having the mess to clean up after.

Health Benefits: Persimmons are high in Vitamins C and A, plus you get a good dose of Vitamin B6 and Potassium. Persimmons are good for your heart, eyes and immune system.

Fun Fact(s): Even though persimmons are usually thought of as Japanese origin, they actually came from China. The Latin name for persimmon is Diospyros translated as “food for the gods; “dios” for god and “pyros” for grain or food.

Quick Tips: There are two kinds of persimmons. The one that you are receiving is called a ‘Fuyu’ and can be eaten hard like an apple. Note that the other kind is usually a ‘Hachiya’ and is astringent will only taste good when REALLY ripe to the point at which the pulp is slurpy. When a recipe calls for “persimmon pulp” it is usually referring to a ripe ‘Hachiya’. To replace ‘Fuyu’ in these recipes put in a blender or cook it down to a pulp.

Many people have never tasted a persimmon because of the reputation of the ‘Hachiya’. Remember the ‘Fuyu’ is often eaten raw as a snack. Also try them in a smoothie or sliced on a salad.

Fruit Sauce for Pancakes

(We just made it this morning for breakfast!!)

• 2 persimmons, cut up into chunks
• 2 Tbsp maple syrup (or more)
• 1 Tbsp sugar, brown rice syrup or other sweetener
• 1/2 Tsp cinnamon
• 1 Cup water

Put water and persimmons in sauce pan and cook until soft. Add the remaining ingredients and cook for another 3 minutes. Put in blender and liquefy.

Fuyu Persimmon Pie

• 4 cups Fuyu persimmons in wedges (to 5 cups)
• 1/4 teaspoon cinnamon
• 1/4 tsp ground nutmeg
• 1/4 teaspoon ground allspice
• 1 unbaked 9" pie shell
• 2 eggs
• 2 tablespoons flour
• 1/2 cup sugar
• 1/3 cup melted butter

Toss persimmons with cinnamon, nutmeg and allspice in bowl. Place in pie shell. Combine eggs, flour, sugar and butter in small mixing bowl and pour over persimmons. Bake at 400 degrees 15 minutes. Reduce heat to 300 degrees, and bake until center is bubbly and cooked all the way through, 45 minutes more.

Persimmon Bread

• 2 eggs
• 3/4 cup sugar
• 1/2 cup oil
• 1 cup persimmon pulp (mash in a blender)
• 1 tsp baking soda
• 1 1/2 cup sifted flour
• 1 tsp salt
• 1/2 cup coarsely chopped walnuts
• 1/2 cup raisins

Preheat oven to 325 degrees. Blend eggs, sugar and oil. Mix persimmon pulp with baking soda. Mix the persimmon soda blend into the egg sugar oil mixture. Mix flour, cinnamon, and salt. To the dry ingredients add walnuts and raisins. Fold the dry ingredients into the persimmon egg oil sugar mix. Don't overmix. Pour the batter into a 3x4x9 inch oiled loaf pan. Bake for 1 hour and 15 minutes. Let cool, then loosen the bread from the pan with a knife.

Persimmon Rice Pudding

• 4 cups cooked rice
• 1 cup sugar
• 1/3 cup all purpose flour
• 1 tsp. vanilla extract
• 1/4 cup raisins
• 2 cups persimmon pulp
• 1 1/4 cups milk
• 1 egg beaten
• 3/4 cup chopped nuts

Combine rice and pulp; set aside. Combine sugar, milk, flour, egg and vanilla. Add rice mixture and mix well. Stir in nuts and raisins. Pour into a greased 3 quart baking dish. Bake uncovered at 350 for 45 minutes or until set.