Posts Tagged ‘persimmons’

Trays of Persimmons An outing to a local farm provided me with photographic inspiration. Trays of plump and shapely persimmons, waiting for distribution to food banks, caught my attention. Too bad I didn’t think to bring my camera! Knowing that I was seconds away from jumping in the car and driving back home, my husband suggested, “Why don’t you try using the camera on your cell phone?” While photographing the smooth-skinned beauties, I yelled over to him, “You’re SO smart. Guess I’ll have to keep you around for awhile!”

#1 – Feed Your Brain
165 Photography feeds my brain, but so does watching foreign films. Doing so, I’m forced to read subtitles quickly and I learn about different cultures. Lately, I’ve been watching movies from one particular country and, as a result of that, I’m learning a new language. When I read, 17 Simple Skills Which Can Be Astonishingly Good For You . . . , I discovered a few more ways to feed my brain. How many of these activities do you do?

#2 – The Ever Versatile Muffin Tin
31 Fun Treat You Can Make in a Muffin Tin Can brain food be made in muffin tins? Give that concept some thought and, in the meantime, check out 31 Fun Treats to Make in a Muffin Tin. Clever and tasty-looking!

#3 – Ways to Happiness
Little Ways to Find Happiness Surprisingly, to some, but maybe not to others, the first thing listed on Little Ways to Find Happiness is to “own at least two bubble machines.” Reading the other nine suggestions might make you feel pretty happy, too.

#4 – 500 Years
See female images throughout the ages morph together during 500 Years of Female Portraits. It’s amazing!

#5 – The Only Thing
“I do not care what car you drive. Where you live. If you know someone who knows someone who knows someone. If your clothes are this year’s cutting edge. If you are A-list or B-list or never heard of you list. If your trust fund is unlimited. I only care about the words that flutter from your mind. They are the only thing you own. The only thing I will remember you by. I will not fall in love with your bones or skin. I will not fall in love with the places you have been. I will not fall in love with anything but the words that flutter from your extraordinary mind.”
― Andre Jordan

Now go and spread joy!

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Being able to buy almost every kind of fruit year-round in grocery stores is a marvelous thing, but buyer beware, there’s a fruit that’s only available in stores from September through December – and that’s the persimmon. Stock up now on this heavenly fruit!

Not only are persimmons delicious and beautiful, they are loaded with nutrients such as vitamin A, vitamin C, vitamin B-6, copper, and lutein. Plus, they contain 6 grams of fiber.

The squat-shaped Fuyu, one of the two most popular types of persimmons, is meant to be eaten while it is firm and crunchy like an apple. Fuyu are great in salsas and salads. Click here for a link to a recipe that includes Fuyu persimmon chunks, mixed in with apples and pomegranate seeds, and is finished off by tossing with mint leaves, lemon juice, and honey.

The other popular variety of persimmon is the acorn-shaped Hachiya. Unlike the Fuyu, these can only be eaten when they are as ripe and squishy as water balloons. Don’t even try to eat these before they’re ready or you’ll regret it! Unripened Hachiyas are loaded with bitter-tasting tannin. To eat the apricot-like flesh of these persimmons just scoop out the soft sweet pulp with a spoon. This pulp can be used in practically any recipe requiring packed pumpkin – pies, cookies, cakes, and quick breads. Sugar levels might have to be adjusted, though, because persimmons are sweeter. Also, persimmon pulp freezes well, so buy now and bake later.

To ripen Hachiya persimmons to perfection just let them sit on your kitchen counter until they’re soft. If you are in a hurry, you can put them in a sealed container with an apple or banana and keep them at room temperature until they are ready. If you are in a super hurry, you can pop them in your freezer overnight and they become soft as they defrost. I learned this last trick from Mr. Struble of Struble Ranch. He said that if there’s a frost while the persimmons are still on the trees, he has to pick them quickly thereafter because of the accelerated ripening. I tried this freezer trick and it worked perfectly.

I made a rich and fruity bread today which my husband thoroughly enjoyed. I’m sure it had something to do with all the whiskey that went into the batter!

Here’s an adaptation of James Beard’s Persimmon Bread:

3½ cups sifted flour
1½ teaspoons salt
2 teaspoon baking soda
1 teaspoon ground nutmeg
2 to 2½ cups sugar
1 cup melted unsalted butter and cooled to room temperature
4 large eggs, at room temperature, lightly beaten
2/3 cup Cognac, bourbon or whiskey
2 cups persimmon puree (from about 4 squishy-soft Hachiya persimmons)
2 cups walnuts or pecans, toasted and chopped
2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates)

1. Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.

2. Preheat oven to 350 degrees.

3. Sift the first 5 dry ingredients in a large mixing bowl.

4. Make a well in the center, then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.

5. Bake 1 hour or until a toothpick inserted into the center comes out clean.

Makes two 9-inch loaves.

If you have favorite persimmon recipes you’d like to share, please send them to me at Linnell@WhatAboutThis.biz.

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