If there’s a fruit that is a perfect dessert on his own, it is Persimmons. Originally from China, it is widespread in Asia, very popular in southern Europe especially at Christmas time, it can now be found also in the States.
You can probably find these beautiful orange fruits in your supermarket, select large very firm fruit with no bruises. Handle then carefully and make sure that their journey from the grower is not ruined at the checkout counter. The fruit in this state has yet to ripen, and bruises to the flesh will cause the fruit to rot before ripening.
Traditionally in Italy Persimmons was one of the Christmas treats for kids, so the persimmons were placed upside-down, in long rows on kitchen counters awaiting ripening.
With time the orange color will become more and more intense, leaning toward red, the point will collapse as the fruit will reach maturity and the skin will wilt considerably, and the flesh will be almost translucent; not as pretty as when you first brought it home, but absolutely delicious.
Once it is fully ripe, it is a messy and fun fruit to eat, with many ways and techniques.
First of all wash it thoroughly, then remove the stem before deciding which way suits your taste buds better. Remove the stem by holding the fruit on one hand, firmly but without squeezing it. Hold the stem between the thumb and the index fingers of the other hand, and pull slowly but firmly, no rush. The stem will come out clean revealing the meaty and tasty insides.
If this is your first encounter with persimmons, you’ll be sorry you didn’t buy at least a dozen per person, they can be addictive. These some of the variables that you want to experiment:
- temperature: either room temperature or refrigerated cold (our choice);
- peeled of skin on: it’s a very tricky job to peel a persimmon, and you might risk to waste some precious flesh. Moreover the skin is thin and full of vitamins and other nutrients, and very tasty in a perfectly ripen fruit, we suggest keep the skin;
- whole, halves, or partitions: the easiest to begin with, and out personal favorite is halves. Then scoop out the flesh with a fine teaspoon as if you were scooping out jam, scraping down to skin. A perfectly ripen fruit will have the consistency of a jam, and the same naturally sweet flavor;
- Enjoy and repeat over and over, creating your own ritual.
Persimmons are the ultimate natural dessert, and a sidekick superfood according to SuperFoodsRX.
___________
Photography by ElroySF (cc), Tamakisono (cc), and Shioshvili (cc)
