In season and direct from Paula at Hillside Harvest, the product of the month is Persimmons. Persimmons are vibrant orange fruits known for their sweet, honey-like flavor and smooth texture. Originating from Asia, these fruits have become popular worldwide, particularly in autumn and winter.
At Hillside Harvest they grow astringent persimmons. These need to be left out until they go mushy then the flesh can be scooped out with a spoon. To speed up this process you can freeze it then let it thaw to break down the cell walls. If eaten before mushy then you’ll get a ‘grippy’ feeling in your mouth like when drinking full bodied red wines. This is because there are tannins causing this feeling in both persimmons and red wine!
Recipe Ideas
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Persimmon & Baked Feta: Combine Persimmon and Feta with olive oil, thyme and Molly’s Grove Vincotto to create a greek-style entree sure to wow your guests. Check out recipe pack for this at the link below.
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Persimmon Bread: Use ripe Persimmons to make a moist, spiced quick bread, perfect for autumn.
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Persimmon Smoothie: Blend persimmons with yogurt, honey, and a pinch of cinnamon for a delicious breakfast drink.
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Persimmon Jam: Cook persimmons with sugar and lemon juice to create a sweet and tangy jam.
Persimmons add a delightful sweetness to various dishes, making them a versatile ingredient in both sweet and savory recipes. Enjoy their unique flavor and explore the many ways to incorporate them into your meals!
Fun Facts:
- Varieties: The two most common types are Hachiya (astringent) and Fuyu (non-astringent). Hachiya persimmons need to be fully ripe to be sweet, while Fuyu can be eaten when firm.
- Rich in Nutrients: Persimmons are high in vitamins A and C, dietary fiber, and antioxidants.
- Symbolism: In Japan, persimmons symbolize good fortune and are often used in traditional celebrations.
Photo by Gabriella Clare Marino on Unsplash