Tuesday, October 30, 2012

Persimmons Galore {Persimmon Salad & Persimmon Muffins Recipe}

Before I get to today's post, I want to send my love to all of you on the East Coast. I hope you are all staying safe. Please leave me a comment and let me know how it is going. xo.

 
 Have you noticed all the orange persimmons dangling from trees and lined up in markets lately? They are so beautiful displayed on a pedestal or as part of a tablescape. But until recently I didn't know what to do with them, or even if I liked them.
My mom invited the girls and me to pick some persimmons from a friend's tree, and we never say no to fruit-picking. The girls tugged on the low-down fruit and my mom got the higher ones with a picker. I snapped away on my camera, of course, and then we had a taste test. Aren't they gorgeous?
Here's what we concluded (and what I discovered from my research):
  • Persimmons should only be eaten when they are very ripe and soft. Don't even try the hard ones, they're bitter and chalky. We won't make that mistake again. Ick!
  • The persimmons we picked were the Hachiya variety. These especially need to be eaten when very soft. Cut off the top leaves/stem and scoop out the flesh, or use it in recipes. The other variety, Fuyu Persimmons, are the shorter ones and can be eaten while they are firm and crisp. 
 The girls brought their baskets of freshly picked persimmons home, and we got to baking some healthy Whole Wheat Persimmon, Cranberry, and Pecan Muffins. Warm from the oven, the tart cranberries, sweet persimmon, and crunch from a sprinkle of raw sugar on top were the perfect fall combination. My mom said they were delicious with a smear of pumpkin butter.

Are you a fan of these beauties? If you have any persimmon recipes you love, come post them on my facebook page!

Yummy Mummy Tip: 
Persimmons and fresh cranberries are available October through December. Both freeze well, so stock up now if you love them!

Recipes

Persimmon and Apple Salad 

Serves 4 

5 ounces favorite salad greens 
1  Fuyu persimmon, or soft Hachiya persimmon, thinly sliced or cut into wedges 
1 apple, thinly sliced
1/2 cup pomegranate seeds
4 tablespoons extra virgin olive oil 
2 tablespoons apple cider vinegar 

Arrange greens over plates. Top with persimmon and apple slices. Sprinkle with pomegranate seeds. In a small bowl, whisk together olive oil and vinegar. Drizzle vinaigrette over salad. Season to taste with freshly cracked pepper and sea salt, if desired.






















Persimmon, Cranberry, Pecan Muffins 

Makes 18 muffins 

5.6 ounces all-purpose flour (about 1 1/4 cups)
4.75 ounces whole-wheat flour (about 1 cup)
1/2 cup raw turbinado sugar (or packed brown sugar)
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup plain fat-free yogurt (I used Greek yogurt and needed to add a little milk to thin the batter)
1/3 cup ripe mashed Hachiya persimmon
1/3 cup honey
1/4 cup canola oil
2 teaspoons grated peeled fresh ginger
1 teaspoon vanilla extract
2 large eggs, lightly beaten $
1/2 cup diced peeled Fuyu persimmon (I used Hachiya only in this recipe)
3/4 cup fresh cranberries
3/4 cup toasted chopped pecans, divided
1 tablespoon turbinado sugar

Preparation

 Preheat oven to 375°.

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 6 ingredients (through cloves) in a bowl, stirring well with a whisk. Combine yogurt and next 6 ingredients (through eggs) in a bowl, stirring well with a whisk. Add egg mixture to flour mixture, and stir just until combined. Fold in Fuyu persimmon, cranberries, and toasted pecans. Spoon batter into 18 muffin cups coated with cooking spray. Sprinkle tops with remaining 1/4 cup pecans and turbinado sugar.

Bake muffins at 375° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 5 minutes on a wire rack, and remove from pans.

Recipe adapted from Cooking Light 


via Cooking Light (my adapted recipe will be slightly lower in sugar)

18 comments:

  1. Simply stunning! You are always such an inspiration!! :)

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  2. I love persimmons. Fuyu is my fave, but I can remember helping my mom dry the Hachiyas. It was tedious but so worth it! Basically we peeled them minus the stem and then tied string around each one and hung them to dry. Oh the natural sugars that would remain! So yummy!

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  3. What a beautiful salad!!! That first photo is just so beautiful. I've never actually tried persimmon, but I want to now. Sadly I'll have a bit of a wait before it's persimmon season here in Australia.

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  4. Love this salad and the way you sliced the persimmon. I also love how your incorporate cranberries and persimmons in the muffins for a perfect autumn celebration. So lucky to have friends with fruit trees.

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  5. Gorgeous! And perfect timing- I just received a half-dozen Hachiyas in my CSA box this morning. Of course, now I just need to have the patience to wait for them to ripen. Thanks Marina!

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  6. I don't think I've ever tried a persimmon either but now I'm curious! :)

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  7. gorgeous photos! and wonderful recipes too :-)

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  8. Fantastic photos... always ;)

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  9. Marina,
    I've only tasted on persimmon in my life and it wasn't as ripe as it should have been...very bitter. Maybe it's time for me to revisit persimmons.
    Karen

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  10. how is it that you make a persimmon salad look like the most beautiful psychedelic sweet dream? it's fabulous, and this qualifies as art, miss thang.

    hope you'll stop by...i am now happily sharing photos and info about my paris trip (but none of the 'croissant-top' i earned)!

    smiles to you.

    michele

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  11. Healthy and so gorgeous....It's almost to pretty to eat. (almost)

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  12. I have never had one of these. Cannot wait to find them at the farmer's market and try your recipe. Looks delicious.

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  13. Interesting fruit, and I love that fruit picking tool! The muffins look great for breakfast :)

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  14. the muffins is what got my attention- i love it- great for breakfast or a snack

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  15. Persimmons are my dad's favourite! We Asians love 'em! LOL! I've never tried baking with them, though. This is such a cool idea! Will definitely try soon...! Wonderful photos, Marina! Your styling is always superb.

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  16. I like persimmons - both the salad and the muffins look fab to me!

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    I was just interasted for web hosting..I can see your page http://photos.momlogic.com is stable, can you please advice me about web hosting provider..have you ever heard for www.elcoplanet.com offering hosting ? thanks a lot

    ReplyDelete

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