I made this video about Persimmons because, were it not for my mom, I would also be afraid of buying persimmons. If you are very familiar with Persimmons and love and eat them all the time, this would be a good time to check out something else on my blog or on my YouTube Channel.
My mother used to buy Hachiya Persimmons and allow them to ripen on the counter until they were translucent. For years I thought she was gross and crazy and was eating rotten fruit until I tried one. Turns out she was only crazy. (kidding mommy)
Ok, that is enough or you won’t watch the video.
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Here are a couple of delicious recipes using Persimmon and a helpful link too.
(I’m actually quite surprised that there aren’t more recipes that include persimmons as they can be eaten raw in salads and cooked or grilled… time start playing with persimmons)
Roasted Farro with Fuyu Persimmon, Pancetta-fried Hazelnuts +
12 ounces farro (I adore the Slow Roasted Farro from Anson Mills)
few garlic cloves
1 chile de arbol
parsley stems (optional)
4 1/4” thick slices pancetta
1 cup toasted hazelnuts (the Ennis variety is phenomenal here)
2 sprigs of rosemary
chile de arbol
3 fuyu persimmons, washed, trimmed, and cut into a 1” dice
1/2 pound spigarello or dandelion leaves washed and torn
splash red wine vinegar
extra virgin olive oil
1 teaspoon hazelnut oil (optional)
fine sea salt
coarse sea salt
Place farro in a large saucepan; add enough water to cover by an inch. Add garlic, chile, parsley
stems a swig of olive oil and a good pinch of salt. Bring to a boil over high heat; reduce heat and
simmer farro for 30-45 minutes, or until al dente.
Meanwhile, add pancetta to a medium skillet set over medium-low heat. Cook the pancetta
slowly, allowing it to release its fat. Cook for 8-10 minutes, turning once, until pancetta is a deep
golden brown and lightly crispy. Use tongs to remove the pancetta to paper towels to drain;
reserve the fat.
Add the toasted hazelnuts to the pan of pancetta drippings, and add a sprig of rosemary, half a
chile de arbol and a pinch of fine sea salt. Cook hazelnuts, stirring occasionally, until they are
deeply caramelized, 4-6 minutes. Remove nuts from the heat; stir in hazelnut oil and coarse sea
salt. Use slotted spoon to transfer them to paper towels or baking sheet to drain and cool.
Once cooled to room temperature, finely chop hazelnuts and pancetta with remaining sprig of
rosemary, a clove of garlic, and a half a chile de arbol.
While farro is warm, but off the heat, toss in the spigarello and persimmon. Taste; at this point, I
often need to season the dish with more salt, olive oil, and a splash of red wine vinegar. Stir in
half the hazelnut mixture; top with the rest.
- 3 fuyu persimmons, peeled, chopped (1/4 to 1/2 inch pieces), seeds (if any) discarded
- 3/4 cup pomegranate seeds
- 1 Granny Smith or Fuji apple, peeled, cored, chopped (1/4 to 1/2 inch pieces)
- 7-10 leaves fresh mint, thinly sliced crosswise (stack then, then roll them up like a cigar and take slices from the end)
- 2 teaspoons lemon juice
- 1 teaspoon honey
Gently toss all of the ingredients together.
Keeps for at least a couple of days in the refrigerator, but best eaten same day it is made.
Mixed Greens Blog – Great post about persimmons and the different things you can do with them.