I can think of worse things, but.

[kyburg]

Somehow, I ended up with about four pounds of Fuyu persimmons from the trip to the farmer's market Saturday.

When they were putting my celery, oranges, tangerines, Asian pears and apples in my bags...they put a very nice Japanese lady's persimmons in my bag.

Help.

These are the ones that you eat out of hand, like a pear - but there are four pounds of them.

You got any recipes or any ideas, don't hold back.

Yikes.

Comments

All Recipes To The Rescue

[shannon-elaine.livejournal.com]

http://allrecipes.com/Search/Recipes.aspx?WithTerm=persimmons&SearchIn=All

[pseudicide.livejournal.com]

A lot of places have suggested drying them to add to granola or trail mix. I also think dried bits would be great in muffins, and they store well!

http://www.sdfarmbureau.org/fuyu/dried_fruit.html

3 more ways to preserve them, including jam and chutney!
http://www.seasonalchef.com/preserves13.htm

[tibicina.livejournal.com]

Just this evening I was at a restraunt which served pickled persimmons, which were actually pretty good. It seemed like it was a sweet pickle, but it may have been mostly a sweet sort of vinegar. I'm thinking rice wine, and a little salt. I can't actually imagine that they needed to add much sugar. Possible also put in some cinnamon or cloves or all spice or whatever else seems like a good idea.

You can also make tarts out of them. Or mash them up in a food processor and freeze for something which ends up pretty much like persimmon sorbet, except you really don't need to add anything, just mash and freeze (either in a shallow pan which you can scrape like a granita, except it still ends up kind of sorbet consistancy or in an ice cream maker.)

Also, give them to other people as christmas presents or find a food bank which would like them.

This message brought to you by my family having a persimmon tree in the back yard.

[ming-ling.livejournal.com]

My dad made a great sauce (actually bit more like a chutney I guess) for pork tenderloin the other day. He sliced up the persimmons and cooked them in a little butter and brown sugar, then stuffed in a blender to get it smooth, then put it back on the stove and added some winter spices (cinammon, allspice, and the like) with a little cream to blend it all together. He had reserved a bit of the cooked persimmon on the side to put on top, so it added a bit of texture to it, and topped it all with chopped mint. It was very nom-tastic.