Questions about persimmons.

[cbayer]

I found a great little farmers market yesterday and kind of went overboard.

I bought a bag of 8 persimmons mostly because they were really beautiful.

How do you know when they are ripe?

What kinds of things do you do with them besides just eat them raw?

What are the best methods for ripening and storage?

Any and all suggestions most appreciated.

[2banon]

1. You'll Know they're Ripe when..

they get real mushy. and I'm real mushy. that's the moment to use them for baking delicious persimmon bread, scones or cookies for starters..

(Disclosure, I'm NOT an expert. My comments are from my own experiences, but others may be more knowledgable.)

How many do you have and are they still pretty firm? Persimmon breads make excellent thanksgiving/holiday desert... probably because that's about the time they're ready for harvesting/or ripe enough to use/consume.

Make sure while they're "ripening" (by mushiness) they don't get moldy or rot in the process, keep a close eye on their ripening process.. try to store them in cool place (not refrigerated unless already mushy) .. once mushy they must be used or eaten.

Mushy to Rot stage is fairly quick. Hard to mushy stage is lasts a while sometimes a couple of weeks and even longer depending on conditions at time of harvest etc.

Hope this helps!

[cbayer]

2. I have six and they are all very firm.

I had heard about persimmon bread and will try that. Need to find a recipe.

Will keep a close eye on them, which I routinely do anyway with my produce.

If I move them to the refrigerator once ripe will they last longer? I've been doing that with avocados with good results.

Thanks so much for our help here.

[2banon]

5. maybe try cooks.com or epicurus

But I'll just say now, that if you have a descent zucchini/carrot bread recipe - or even banana bread recipe you'v! e got the basics right there. if you have any dried cranberries walnuts and raisins - extra special treat...

Cooks.com is my on line "go to" for anything I need a quick recipe for. They're great, keep it simple!

Sure, you can store them in the frig while firm.. if say you want to use them for thanksgiving, I'd check on their "ripening" process and if still firm a few days before thanksgiving, I'd set them out so they'll be ripe enough to use..

[cbayer]

6. I use epicurious and finecooking for the most part.

This is great. I can make some loaves for the upcoming boat and car trips!

What a treat that will be!

[2banon]

7. Bon Appetit! ;)

[grasswire]

3. I have been meaning to ask you if you have had any...

....Montezuma's revenge, eating apparently everything you wish to down where you are. Are you avoiding drinking water? Or what?

Persimmons. They are so beautiful. My best success has been using them in bread pudding.

I have several newly acquired vintage English cookbooks. I'll look to see if there are any interesting recipes there.

[cbayer]

4. I had a little at the beginning but to be honest,

things are working better than ever (if you catch my drift, lol).

The water in Ensenada is not potable because of it's high mineral content, so I am buying water. At least in this part of Mexico, they have made significant advances in providing safe drinking water.

Once I get further down the peninsula, it will be easier to find potable tap water.

I love bread pudding and often have stale bread, so that's an excellent suggestion!

I didn't know that persimmons were used in old English cooking. It would be great if you could hook me up with some recipes, as DH loves him some English food.

Thanks!

[grasswire]

9. here's what my Food Lover's Companion book has to say

There are two kinds of persimmons widely available. The Hachiya and the Fuyu The hachiya is larger and most common. Round with a slightly elongated pointed base. The Fuyu. is more tomato shaped. The Hachiya is quite soft when complete ripe and has a smooth, creamy texture and a tangy sweet flavor. If eaten even slightly ripe, it will pucker the mouth with an incredible astringency.

Choose fruit that is plump and soft but not mushy. Persimmons that are not quite ripe can be ripened at room temperature. Store ripe fruit in the fridge for up to three days. Persimmons can be used in baked goods, puddings and other desserts, as well as eaten out of hand.

I will check my English cookbooks this afternoon.

[cbayer]

13. Based on that, I am pretty sure I have the hachiya.

Great information. I've got them in a bowl on the table right now. They are really beautiful and I'm going to let them ripen.

Thanks, grasswire!

(Spellcheck changed your name to grassfire, lol.)

[Gormy Cuss]

8. Depends which type. The round ones are Fuyus and they're ripe as soon as the skin is orange.

You can eat them raw or slice them for the top of a tart. I use Fuyus like apples in a salad with some chopped walnuts and blue cheese. Also just tried an appetizer recipe from Sunset Magazine* where the persimmon is cut into wedges, marinated with fish sauce and other Asian seasonings then drained and thread on a cocktail pick with leaves of basil, mint and cilantro and a small piece of scallion.

You can also hold to them until they're mushy and use them like Hachiyas for cooked dishes.

Hachiya persimmons are more triangular in shape and are horribly astringent until they're so overripe that they're mushy. Those are great in persimmon pudding or as part of a fruit sauce.

I keep persimmons on the counter.

*recipes for Sunset and related publications are at myrecipes.com

[cbayer]

10. These are kind of pear shaped, more round than triangular, but

not round like an apple or tomato.

I guess I could cut one open and see.

The appetizer sounds really intriguing and I love fruit in salads.

It's an adventure!

[Gormy Cuss]

12. Pear shape sounds like a Hachiya.

Fuyus are like flattened tomatoes, Hachiyas taper off.

Unripe Hachiyas are a flavor you will never, ever forget -- and not in a good way.

[cbayer]

15. You triggered a childhood memory

I remember finding a persimmon that had fallen off a tree and taking a bite of it.

That's probably why I have avoided buying them all my life!

[maddezmom]

11. I have never used them but found this great article

http://www.sacbee.com/2013/11/13/5902148/persimmons-ready-early-for-fall.html

Gives storage advice, drying, freezing etc on the right hand side.

And a link to some interesting recipes
http://sacramentoconnect.sacbee.com/tag/persimmon-recipe/

Good luck.

[cbayer]

16. Perfect! Thanks.

I'm trying to help provision the boat for it's big journey and this is great.

[maddezmom]

22. You better keep a journal of some sort

I am so excited for you both
.....it is right around the corner now.

[cbayer]

23. I think I'm going to set up a blogspot for the road trip.

Between the three of us, it could be pretty entertaining.

My only concern is that we might not have any internet access for days at time.

Will let you know if I get it set up.

Hope you will be able to get down to see us once we get into the Sea of Cortez!!

[maddezmom]

24. With the 3 of you it would be nothing short

of freaking hilarious!!! Really sorry I am going to miss it but am sure the stories will be passed down thru generations. .

You know me I am always up for a trip. Just let me know what dates are open when you get there.

[grasswire]

14. here's a good sounding salad

Alternate slices of persimmon with grapefruit slices. Drizzle with a tart french dressing made with lemon juice, not vinegar.

That's from my beloved American Heritage cookbook.

[cbayer]

17. I don't think I've seen any grapefruit down here.

Lots and lots of limes, but they don't have lemons or oranges or grapefruit.

I wonder if they export them?

[grasswire]

18. how about layering them in a trifle?

some stale plain cake, a custard sauce, some booze, some fruits, some whipping cream, a sprinkle of nuts or chocolate on top. Trifle Ensenada.

[cbayer]

20. Oh yes!

I made a killer trifle last Christmas and I think they would be perfect in that!

The recipe I used was really complex, but it was just about one of the best things I have ever eaten.

Think I'l go simpler this time, but it's an excellent idea for a Thanksgiving dessert (not a big pumpkin fan).

Thanks!

[grasswire]

19. nothing to do with persimmon...

....but here's a recipe for hubby. From "Roll of Ancient English Cookery" circa 1390

For to Make Frutrus (Fritters)

Take crommys of wyte bred and the flowris of the swete Applytre and zolkys of Eggys and bray hem togedere in a morter and temper yt up wyth wyte wyn and mak yt to sethe and wanyt is thykke do thereto god spicis of gyngener, galyngale, canel and clowys gelofre and serve yt forth.


Ha!

[cbayer]

21. Hilarious!

I get about 1/3 words.