Persimmon Recipe Round Up – Tasty Balance Nutrition Los Angeles Registered Dietitian Nutritionist

Posted November 6, 2016

In Cooking, Dessert, Food, Holiday, Recipe, Snack, Uncategorized

There are a few things that I particularly love in this life: my husband, Disneyland, and tiki bars/venues. Persimmons are close to making that list of top loves! I love them that much! Sweet, crisp and juicy, the persimmon is perfection. When someone tells me that they don’t like persimmons, first of all, I probably give them a really dirty look, and then I tell them that they’re probably eating the wrong kind of persimmon. Persimmons have rules! My whole childhood consisted of eating the wrong type of persimmon before it was ripe, which gave me that “bleh” perception of the fruit.

Here’s the quick and dirty on the differences between the 2 main varieties of persimmons:

Fuyu: looks like a flat, orange tomato and can be eaten when hard and crunchy, with the skin

Hachiya: upside down pear or tear drop shape. Can only be eaten when soft and mushy. If eaten when still firm, your tongue will feel an astringent pucker! The soft pulp is usually used in recipes for baked goods and even cocktails.

Rarely do I ever cook with persimmons because they don’t last that long in my household. During the Fall season, my kitchen counter always holds a stash of persimmons that get eaten out of hand, like an apple. So, since I can’t seem to get myself to test any persimmon recipes, except for my Persimmon-Ginger Crisp, I asked around and scoured the internet to find some folks who don’t seem to have my problem!

Persimmon Chia Pudding Ashley Melillo, Blissful Basil