The first four of these recipes won’t require you to take sides in the war between aficionados of the fuyu and devotees of the hachiya — if you aren’t already a partisan in that fight. They simply call for persimmon pulp, leaving it to you to decide which variety it comes from.
Fuyus, for the uninitiated, are crunchy like an apple while hachiyas are soft when they’re ripe. So hachiyas arguably are better suited for recipes that call for pulp.
However, by some accounts, fuyus can be softened up by leaving them in the freezer over night.
The cake recipe specifies use of the fuyu variety, which isn’t too surprising since the recipe was published by the California Fuyu Growers Association. One of the chutney recipes calls for persimmons that can be blanched and diced. Ripe hachiyas would never stand up to such treatment so it’s probably safe to assume that the recipe, from a senior citizens center in Tasmania, calls for fuyus.
Persimmon Cookies I top
1 tsp. Baking soda
1 c Sieved persimmon pulp
1/2 c Butter or margarine
1 c Sugar
1 Egg
2 c Flour
1 tsp. Baking powder
1/2 tsp. Salt
1/2 tsp. Ground cinnamon
1/2 tsp. Ground cloves
1/2 tsp. Ground nutmeg
1 c Raisins and/or nuts.
1. Stir soda into persimmon pulp and set aside. Cream butter and sugar together.
2. Beat in egg, then persimmon mixture.
3. Sift flour with baking powder, salt, cinnamon, cloves and nutmeg.
4. Add to creamed mixture along with raisins or nuts. Mix thoroughly.
5. Drop by teaspoons onto greased baking sheets and bake at 350F 8 to 10 minutes.
Source: Just Fruit Recipes
Persimmon Cookies II top
1 c persimmon pulp
2 c flour
1 c sugar
1 c butter
1 tsp. Ssoda
1 egg
1/2 tsp. cinnamon
1/2 tsp. clove
1/2 tsp. nutmeg
1. Cream shortening and sugar.
2. Beat in egg and pulp.
3. Add dry ingredients.
4. Place on greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes.
source: Just Fruit Recipes
Persimmon Chews top
1 c dark brown sugar, packed
1 c Uncooked persimmon pulp, fresh or frozen and thawed
1 c Black walnuts, chopped
2 egg yolks
1 tb Butter
1/4 c Confectioners’s sugar mixed with 1/4 cup finely chopped black walnuts
In the top of a double boiler, combine brown sugar, persimmon pulp, black
walnuts, egg yolks and butter.
Put boiler top over base containing boiling water; cook for 25 minutes over
medium heat, stirring occasionally.
Cool for about an hour. Form into balls about the size of a walnut, roll in
the mixture of confectioners’ sugar and chopped walnuts, and refrigerate
about an hour before serving.
To store, pack in airtight tin with waxed paper between the layers; keep in
a cool place.
Source: Just Fruit Recipes
Persimmon Rice Pudding top
4 cups cooked rice
1 1/4 cups sugar
1/3 cup all purpose flour
1 tsp. vanilla extract
1/4 cup raisins
2 cups persimmon pulp
1 1/4 cups milk
1 egg beaten
3/4 cup chopped nuts
1. Combine rice and pulp; set aside. Combine sugar, milk,
flour, egg and vanilla.
2. Add rice mixture and mix well.
3. Stir in nuts and raisins.
4. Pour into a greased 3 quart baking dish.
5. Bake uncovered at 350 for 45 minutes or until set.
Serve hot or cold.
Makes 10 to 12 servings.
Source: Lowder Farm & Nursery
Fuyu Bundt Cake top
3 cups of chopped firm Fuyus
2 tsp. baking soda
1/2 cup soft butter
1-2/3 cups sugar
2 eggs
2 tsp. lemon juice
2 tsp. vanilla
2 cups flour
1 tsp. baking powder
1 tsp. salt
1 tsp. ground cloves
1 tsp. cinnamon
1/2 tsp. nutmeg.
1 cup chopped walnuts
3/4 cup raisins.
1. Grease and flour a bundt cake pan. Preheat oven to 350.
2. Blend 2 tsp. baking soda into 3 cups of chopped firm Fuyus. Set aside.
3. In a large bowl, beat 1/2 cup soft butter with 1 2/3 cups sugar. Add 2 eggs, 2 tsp. lemon juice, and 2 tsp. vanilla and beat until fluffy. Stir in Fuyu mix.
4. Sift together 2 cups flour, 1 tsp. baking powder, 1 tsp. salt, 1 tsp. ground cloves, 1 tsp. cinnamon, and 1/2 tsp. nutmeg.
5. Stir flour into Fuyu mixture just until blended. Add 1 cup chopped walnuts and 3/4 cup raisins.
6. Pour into prepared bundt pan. Bake at 350 for 55 – 60 minutes or until toothpick tests clean. Cool in pan 15 minutes. Turn onto rack.
Source: Califuyu (California Fuyu Growers Assoc.)
Freezer Persimmon Jam top
1-1/2 pounds soft Fuyu-type persimmons
or
1-1/2 pounds soft-ripe Hachiya-type persimmons
3 cups sugar
1 pouch (3 oz.) liquid pectin
1/4 cup lemon juice
1. Cut or pull off stems from persimmons; discard stems. If Fuyu-type persimmons are firm enough, peel with a knife. For soft fruit, cut in half and scoop out pulp. Discard any seeds and skin.
2. If using Fuyu-type persimmons, mash pulp, or coarsely chop using a knife or food processor (do not puree); you should have 1 1/2 cups fruit. If using Hachiya-type persimmons, cut pulp into about 1/2-inch chunks; you should have 2 cups fruit.
3. In a bowl, mix fruit and sugar; let stand for 10 minutes, stirring occasionally. Meanwhile, mix pectin and lemon juice; add to fruit and stirngently for 3 minutes (mixing vigorously traps air bubbles, making the jam cloudy). Fill 1/2-pint jars or freezer containers to 1/2 inch of rim.
4. Cover, and let stand 12 to 16 hours at room temperature. You can store unopened jam in covered jars in the refrigerator up to 6 months, up to 1 month if opened. Freeze to store longer; cover and chill thawed jam.
Persimmon Chutney I top
2 pounds crisp-ripe to soft-ripe Fuyu-type persimmons
or
2 pounds soft-ripe Hachiya-type persimmons
2 tablespoons minced fresh ginger or 1
1/2 teaspoons ground ginger
1 tablespoon mustard seed
3-1/2 cups water
3/4 teaspoon chili powder
1/2 pound (2 cups) dried apricots
1 1/2 cups white wine vinegar
1 1/2 cups raisins
1 1/4 cups firmly packed brown sugar
1. To prepare Fuyu-type persimmons, cut off stems and peel with a sharp knife or vegetable peeler. chop fruit, discarding any seeds; you need 4 1/2 cups fruit. To prepare Hachiya-type persimmons, pull off stems, then cut fruit in half and scoop pulp from skin with a spoon; you need 2 2/3 cups fruit. Set fruit aside.
2. If using Fuyu-type persimmons, in a 5- to 6-quart pan combine fruit with water, apricots, raisins, ginger, mustard seed, and chili powder. Bring to a boil, reduce heat to a simmer, then cover and cook 10 minutes. Add vinegar and sugar. Simmer, uncovered, stirring occasionally then more frequently as mixture thickness, until most of the liquid evaporates and chutney is reduced to 7 cups, about 45 minutes; remove from heat.
3. If using Hachiya-type persimmons, in a 5- to 6- quart pan bring water, apricots, raisins, ginger, mustard, and chili to boiling, reduce heat to simmer, cover, and cook 10- minutes. Add vinegar and sugar. Simmer, uncovered, stirring occasionally until reduced to 41/2 cups, about 55 minutes. Stir in Hachiya-type fruit and remove at once from heat.
4. Serve chutney warm, or store in covered jars in the refrigerator up to 1 month; or freeze in easy-to-use units.
Source: Sunset Annual Recipe
Persimmon Chutney II top
12 persimmons
6 lemons
1/2 cup oil
1 tsp. salt
1-1/2 cups sugar
1 tsp. chilli sauce or powder
2 Tbs. finely chopped raw ginger
3 cloves chopped garlic
2 cups cider vinegar
1/2 cup currants (optional)
1. Cut up lemons and soak in vinegar overnight.
2. Blanch persimmons in boiling water for 5 minutes, then peel and dice.
3. Add the lemons with all other ingredients and bring to boil. Continue boiling for about 40 minutes or until the mixture starts to thicken. Remove from stove, allow mixture to cool, bottle and seal.
Source: Devonport Senior Center, Tasmania
Freezing Persimmons top
Preparation:
Select orange-colored, soft-ripe persimmons. Sort, wash, peel and cut into sections. Press fruit through a sieve to make a puree. For a better product, to each quart of puree add 1/8 teaspoon (375 mg) ascorbic acid. Puree made from made from native varietiesneeds no sugar. Puree made from cultivated varieties may be packed with or without sugar.
Packing:
Pack unsweetened puree into containers. Leave head space. Seal and freeze. Or, mix 1 cup sugar with each quart (2 pounds) of puree and pack into containers. Leave head space. Seal and freeze.
Dried Persimmons top
Preparation:
Use firm fruit of long, soft varieties or fully ripe fruit of round drier varieties. Peel and slice using stainless steel knife. Drying time takes 12 to 15 hours.
For Fuyu variety, select firm fruit; for Hachiya variety, let fruit ripen until soft. Peel and cut into 1/4 inch slices. Dry in dehydrator/oven from 14 to 18 hours until fruit is light to medium brown; tender but not sticky. Or you may syrup blanch.
Syrup Blanching:
Blanching fruit in syrup helps it retain color fairly well during drying and storage. The resulting product is similar to candied fruit. Fruits that can be syrup blanched include: applies, apricots, figs, nectarines, peaches, pears, plums and prunes. Combine 1 cup sugar, 1 cup light corn syrup and 2 cups water in a pot.
Bring to a boil. Add 1 pound of prepared fruit and simmer 10 minutes. Remove from heat and let fruit stand in hot syrup for 30 minutes. Lift fruit out of syrup, rinse lightly in cold water, drain on paper towels and place on dryer trays.
Source: So Easy to Preserve, 2nd Edition, Ortho Books
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