Persimmons are a sweet, yet slightly tangy fruit identified by their bright red-orange exterior and fleshy interiors. Appreciated for their versatility, persimmons can be cooked, canned, baked, brined and used in many dishes.
Take your favorite pumpkin pie recipe and substitute persimmons for pumpkins. For tarts, cut the piecrust into small discs using a biscuit or round cookie cutter. Mold the crust into cupcake liners, add the persimmon puree and bake in a cupcake pan.
For a low-calorie cookie, take your favorite oatmeal raisin cookie recipe and the substitute persimmon puree for the oil. Because fats add texture and flavor to baked goods, you may want to leave some oil in the batter so the cookies retain moisture.
Puree the flesh of three unseeded persimmons. Add sugar to taste. Drain the puree through a strainer or colander lined with a paper towel. Pour the puree atop a baked cheesecake.
Fresh persimmons can be easily transformed into jams or jellies. Add 1 quart of unseeded pureed persimmons, 1/2 c. sugar and 1/2 c. orange juice to a large pan. Cook over medium-high heat until the mixture thickens. Add the mixture to sterilized jars, seal and process in boiling water bath canner for 10 minutes.
Puree the flesh of an unseeded persimmon. Add honey to taste. In a separate bowl, whip 1 pint of chilled whipping cream until the peaks are stiff. Fold the persimmon mixture into the cream. Construct the parfait by layering persimmon cream, sponge cake and fruit.
Thinly sliced and unseeded persimmons can be dehydrated. Dried persimmons can be diced and added to trail mix or eaten alone.
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Bri James has been writing professionally since 2011. As a prize-winning cook, self-proclaimed humorist and enthusiast for all things delicious, she brings her foremost loves to life through food writing. James holds a Juris Doctor from Duke University and a Bachelor of Arts in political science from Emory University.