Persimmon Recipes
Persimmons have arrived at the Co-op! Your first question is likely what to do with them. Happily, these cute little winter treats are super versatile and can be used in both sweet and savory recipes. Read on to discover some of our favorite persimmon recipes
Photo Courtesy of Co+op
Persimmon Upside Down Yogurt Cake
Thin sliced Fuyu persimmons are transformed into this elegant upside-down cake that’s sure to be a hit.
Ingredients
8 tablespoons, or 1 stick, butter, divided
1/2 cup light brown sugar
2 ripe fuyu persimmons, peeled and thinly sliced
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
2 large eggs
1/2 cup plain yogurt
Directions
Preheat the oven to 350 F. Place half of the butter in a 9-inch springform cake pan. Place the pan in the oven for 2 minutes to melt the butter. Spread the melted butter evenly over the bottom of the pan, and then sprinkle the brown sugar evenly over the butter. Place the persimmon slices in overlapping concentric circles on the mixture, and then set the pan aside.
In a medium bowl, combine the flour, baking powder, baking soda and salt and whisk to mix.
In a stand mixer or a bowl with an electric mixer, beat the remaining half stick of butter until creamy. Add the sugar and beat until light and fluffy, about 2 minutes. Beat in the eggs until smooth, scrape down and beat briefly. Beat in the flour mixture, and when the flour is just incorporated, beat in the yogurt until smooth.
Dollop the batter evenly over the persimmon, spreading it evenly to the edges of the pan. Bake for 30-35 minutes, until a toothpick inserted in the center of the cake comes out with no wet batter attached.
Cool the cake for 5 minutes on a rack, then run a thin knife around the cake to loosen. Remove the pan. Place a plate on top of the cake and use hot pads to hold the plate tight to the cake as you flip to invert the cake. Carefully remove the bottom of the pan.
Photo Courtesy of Co+op
Persimmon Bread Pudding
Savor the seasonal sweetness of Hachiya persimmons in this moist and delicious bread pudding.
Ingredients
4 to 5 ripe Hachiya persimmons
3 eggs
2 cups milk
3/4 cup sugar, divided
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1 loaf (about 16 ounces) challah, torn or cut into bite-sized pieces
1/2 cup raisins
Directions
Cut the ripe fruit in half. Scoop the pulp out with a spoon and puree or mash until smooth. Measure 1 1/2 cups of puree for the recipe (refrigerate or freeze extra puree to spoon over oatmeal, yogurt or ice cream).
In a bowl, whisk together the persimmon puree, eggs, milk, sugar (reserve 1 tablespoon), vanilla, cinnamon and ginger. Stir the bread and raisins into the mixture, cover and let sit in the refrigerator for at least 1 hour.
Preheat the oven to 350°F. Grease a 9 x 13 inch casserole dish with butter and sprinkle the dish with 1 tablespoon sugar. Pour the bread pudding mixture into the casserole dish, spread out evenly and bake for 40 to 45 minutes until just set but still pudding-like. Remove from oven and serve warm.
Recipe and photo adapted from Co+op
Persimmon Salad with Shaved Fennel and Pomegranate
A bright and festive salad perfect for any winter celebration!
Sweet persimmons, licoricey fennel, and tangy pomegranates come together for a flavorful holiday side dish.
Vegan and gluten-free, serve it alongside ham, beef tenderloin, or a vegetarian loaf.
Persimmon Jam
Savor the season all year long… can your persimmons!
With instructions for water bath canning, you can either seal up your cans and store them away for months, or leave some cans unsealed and pop them in the fridge for immediate use.
Enjoy your jam on a toasty piece of Co-op sourdough toast or as a topping for a homemade scone.
Persimmon Cookies
Sweet, perfectly ripe persimmons make for an excellent baking ingredient!
In this cookie recipe, puréed Fuyu persimmons are paired with oats, cranberries, white chocolate chips, and pecans to create a flavorful fall cookie filled with goodies.
Persimmon Bread
Overripe bananas are great for quick bread, so why not utilize overripe persimmons, too?
In this recipe from This Healthy Table, very ripe persimmons are the star of the show, with just 3/4 cup of sugar added for extra sweetness.
Quick and delicious, enjoy your bread with a slather of butter or your homemade persimmon jam!
Persimmon Salsa
Who needs tomatoes when you have persimmons?
In this Winter salsa, Fuyu persimmons are chopped and paired with dices onion, cilantro, jalepons, and lime juice, before being topped with a healthy sprinkling of pomegranate seeds.
Bright, bold, and packed with flavor, this unique salsa pairs particularly well with fish tacos or just a big bowl of your favorite tortilla chips.