Persimmons

A Delicately Sweet Late Fall Fruit

by Holly Madrigal

People have strong feelings about persimmons. Now that the cool temperatures of the night have increased, these bright orange ornaments reveal themselves on the branches of trees in our gardens and orchards. I’ve had just as many folks say they love persimmons with a passion as I have those who hate their mushy texture.

Locally there are two types that are eaten regularly. The Hachiya persimmon has an oblong, acorn shape. These are an astringent variety so they are considered ripe to eat when they are jammy with the texture of apple butter. That is also the variety used in the Japanese method of hoshigaki, where the persimmons are hung to dry slowly and massaged daily to bring out sugars that coat the fruits’ surface.

As one who is put off by certain textures, I prefer Fuyu persimmons. They have a more flattened shape, like a golden doughnut. These are considered ripe when the skin is dark orange, but the fruit remains firm and sliceable. These have a delicious flavor and slight toothiness when added to salads.

Just when the rest of the produce is starting to wane in our farmers markets, these persimmons are coming into their own. They are such a versatile ingredient that they really shine in persimmon bread, which is similar to banana bread, in cakes, or, if you’re feeling ambitious, in the Japanese process mentioned above. They are so beautiful I like to keep unused fruits in a bowl on the kitchen table or even slice and dry their blossom shape to string for a welcoming fall garland.

One of my favorite recipes uses Fuyu as the star of a fresh pico de gallo-style salsa. The sweetness of the fruit balances with the acidity to make a delicious snack. Add to tacos or serve with chips for a fresh take on a classic Mexican relish.

Fresh Persimmon Salsa

INGREDIENTS

• 1 lb Fuyu persimmons diced

• 1⁄2 purple onion, about 1 cup chopped

• 1 jalapeño pepper, seeded and finely minced* • 1⁄2 cup cilantro, chopped

• juice of 1 lime, about 2 Tbsp

• salt and pepper to taste

INSTRUCTIONS

In a large bowl, combine diced persimmons, onion, jalapeño, and cilantro. Stir to combine. Add the lime juice, salt, and pepper, mixing thoroughly. Set aside to let the flavors marinate for at least 20 minutes if you can stand to wait that long. Eat with chips or whatever you feel like dipping.

*Wear gloves or wash your hands thoroughly if you want to avoid the accidental burning eyeball!

Variations:

• Add a ripe tomato for increased juiciness

• Char the jalapeño quickly in the broiler (keep all else

fresh) for added flavor.