Wow, it’s been a while since my last New Food Friday post. There were two major problems. First, I kept forgetting what day of the week it was. Second, I wasn’t really eating any new foods. You see how that sort of cramped my New Food Friday style?
But I’m back with a fun one! Ready?
Persimmons! This is the Fuyu variety, firmer and less-round than Hachiya persimmons.
A few ways to enjoy Fuyu persimmons:
- Sliced and eaten raw, just like an apple (peeling optional)
- Sprinkled with lime juice, salt, and chili powder
- Sliced onto salads, yogurt, or cereal
- Chopped and added to salsa
- Cooked down into a syrup for topping pancakes
I only bought a few since the husband looked suspicious. I do not have 2 1/2 pounds of fruit to make a persimmon pie. That’s okay, we got apples on the trip also and the resulting apple crisp is slowly disappearing from the counter.
These need to ripen for another day or so, but I’m excited to eat them!
Have you had persimmons before? What’s your favorite use for them?
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Oh, persimmons, yum. I’ve actually never had one from a store, though. My mom had a big tree in the back yard (it blew down last fall, boo) and I have no idea what variety it was. The fruits were smaller than what I’ve seen in the store, maybe the size of an apricot.
She always used them to make cookies. Moist, dense, delicious cookies. Almost like a really dense spice cake.
Man, am I ever bummed about that tree…
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