PERSIMMON FUYU RECIPES

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FUYU PERSIMMON SALAD RECIPE - NYT COOKING



Fuyu Persimmon Salad Recipe - NYT Cooking image

The Fuyu persimmon, round and squat and rather tomato-shaped, is the kind you can eat raw. You want to buy the ones that have turned truly orange (if they are greenish-gold, let them ripen for a few days), then peel them and slice them. The flesh is firm but sweet. Eat them plain, in the Japanese fashion, with a pot of tea. Fuyus persimmons make wonderful salads, too.

Provided by David Tanis

Total Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 9

1 shallot, finely diced
Salt and pepper
2 tablespoons lemon juice
1 tablespoon sherry vinegar
4 tablespoons extra-virgin olive oil
3 Fuyu persimmons
1/2 cup thinly sliced tender celery stalks and leaves
1 head radicchio, leaves torn into 2-inch wide ribbons
Chunk of Parmesan, for shaving

Steps:

  • Make the vinaigrette: put diced shallot in a small bowl with a pinch of salt. Add lemon juice and sherry vinegar and leave to macerate for about 5 minutes. Stir in olive oil. Season with additional salt and pepper to taste.
  • With a sharp paring knife, remove and discard the leafy calyx at the top of each persimmon. Peel persimmons and cut in half vertically. Lay persimmons flat side down and cut into 1/2-inch wedges.
  • Put persimmon wedges and celery slices in a low, wide salad bowl. Season with salt and pepper. Whisk vinaigrette, then pour over persimmon and celery and toss to coat well. Add radicchio and toss lightly.
  • With a vegetable peeler, shave about 1 ounce of Parmesan in thin strips over salad.

Nutrition Facts : @context http//schema.org, Calories 148, UnsaturatedFatContent 8 grams, CarbohydrateContent 8 grams, FatContent 12 grams, FiberContent 1 gram, ProteinContent 4 grams, SaturatedFatContent 3 grams, SodiumContent 178 milligrams, SugarContent 1 gram

MAKING FUYU PERSIMMON JAM - SBCANNING.COM - HOMEMADE ...



Making Fuyu Persimmon Jam - SBCanning.com - homemade ... image

This is a really simple recipe but will require a bit of time for the fruit to cook down. I like the floral taste of the jam but it was missing something and added some honey to make it perfect. 

Provided by Canning Homemade

Categories     Dessert

Total Time 1510 minutes

Prep Time 10 minutes

Cook Time 1500 minutes

Yield 20

Number Of Ingredients 4

2 lbs Fuyu Persimmon
1 cup sugar
1 T. honey
1 T. bottled lemon juice

Steps:

  • Preparation and Cooking:
  • Filling the jars:
  • Processing:
  • Sealing:
  • Labeling:

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