Fuyu Persimmons

I have one in the front yard. I like to dehydrate them but not to the point of being completely dry. Usually more than I can eat before they go bad; so I also peel and freeze them and take them to work for snacks. It's a nice feeling to be able to eat fruit grown on your own trees.

I don't usually have problems with squirrels, just birds pecking away at some at the very top of the tree (which I can't reach without risk of falling and breaking my neck.

I'd like to try peeling and freezing Howard. What's your technique? For drying do you dehydrate in the oven?

We knew the simms were under ripe but really hated seeing the birds and the squirrels get first dibs so we just get ahead of them. Besides it only take a few days before they are real soft and juicy.

I tried the Crockpot Persimmon Bread Pudding last night using a recipe I found surfing the web. It turn out okay. Not too sweet and tasted really good served warm with ice cream. Pics below.

4¼ hours | 15 min prep


nonstick cooking spray
8 slices cinnamon-swirl bread or cinnabon bread, cubed
4 fuyu persimmons, grated
1/2 cup sugar
4 eggs, lightly beaten
1 cup half-and-half
1 cup milk
1/2 teaspoon cinnamon
1 1/2 cups toasted pecans
1/4 cup butter, melted
1 pinch nutmeg
whipped cream (optional) or vanilla ice cream (optional) or heavy cream (optional)
Spray the interior of the crock pot with nonstick spray.
Mix together bread cubes, grated persimmon, and place in the crock pot.
Stir together sugar, eggs, half and half, milk, and cinnamon.
Pour mixture over bread, making sure it covers all the bread.
Sprinkle the top with toasted pecans.
Grate a little nutmeg over the top.
Cover and cook on low for 4-5 hurs, until it is puffy and set (check with knife).
Serve warm ice cream.
 
 

For peeling, I just use a potato peeler and scrape off all the skin. You don't have to, but I'm not a fan of eating the skin, whether it be persimmons, apples, pears,or whatever. Then I just pack them into freezer bags. What's nice about freezing them is that, because they return quite a bit of moisture that don't freeze hard because of the pulp, you can pull one out of the freezer and start munching on them within a minute or two. And still very tasty too.

As far as dehydrating, I did use the oven initially but it takes FOREVER and drives my PG&E bill higher than it deserves. So I went to Bass Pro Shops and bought a very nice dehydrator on sale. I don't dehydrate the fruit to complete dryness. I like to have the fruit a little spongy. But doing so, you need to eat them fairly soon or freeze them for future snacks.

You're welcome to borrow my dehydrator.

Thanks for the recipe.

We just use a dehydrator. One of those multilevel deals. they are fairly inexpensive. I think Bed Bath and Beyond in the Hub has them. We leave the skin on. Don't have a problem with the skin's taste and that's where all the vitamins are.  I like fuyus a bit crisp and for their apple / cinnamon taste.  They are great because you can eat them soft or firm, unlike the acorn shaped Hachiyas (spelling?) which you absolutely have to let get soft and gooey.

Cap'n, thanks for hooking up the 'simmons.  Been snacking on em as a tasty seasonal alternative to store bought.  Good stuff man.

I haven't tried to eat 'em with the skin on.  I imagine that'd be one helluva fiber blast

I haven't tried to eat 'em with the skin on.  I imagine that'd be one helluva fiber blast

You would definitely have to floss afterward.

Cap'n, thanks for hooking up the 'simmons.  Been snacking on em as a tasty seasonal alternative to store bought.  Good stuff man.

I haven't tried to eat 'em with the skin on.  I imagine that'd be one helluva fiber blast

Hey Martin you're welcome! I'm glad EWB was able to hook it up with the delivery. I going to try eating them with the skin on and see how its like.

Frank

You're welcome to borrow my dehydrator.

Thanks for the recipe.

I think I'll take you up on that offer and try dehaydrating some of them. I'll PM you. Thanks.

Frank

Okay I tried this simple recipe I poached from the internet and was pleasantly surprised with the flavor. A little on the sweet side but hey it's a sweet salad.

Sweet Fuyu Persimmon Salad

4 fuyu persimmons, peeled and cut into small cubes
1 cup pomegranate seeds
1/4 cup pecans, chopped coarsely and toasted (I toasted the pecans on a dry pan on stove top for a few minutes. I also didn't chop them coarsely because I'm lazy  )
2 tablespoons fresh squeezed orange juice

Gently fold ingredients together.
Recommended to serve at room temperature.
refrigerate leftovers.