LCBO Food and Drink Holiday 2015

SEASONAL  PERSIMMONS

PERSIMMONS, the bright orange, tomato-like fruit, make their appearance in grocery stores from late September into February. Per- simmons grow in the warm yet moderate climates of California, Spain, Israel and Asia. Kaki is a general name for persimmons and there are two main types: astringent, commonly called Hachiya, and non-astrin- gent, commonly called Fuyu, plus newer specialty varieties. With a floral aroma, gorgeous colour and their taste of mango combined with pear and a touch of date, persimmons add an exotic flavour to desserts, breakfast and even savoury dishes.

1 FUYU Non-astringent Fuyu (a specific variety and generic name), have a flattened to- mato shape, smooth, shiny orange skin and a small, flat calyx (stem). Eat when firm and crisp, or let ripen to a soft tex- ture. When crisp, they have the texture of a firm pear; they become juicier and soft once ripened. Eat raw or cooked. The flesh softens once cooked, making them good for roasting and sautéing. Cut out the calyx and discard; slice or chop fruit as desired. The thin, edible skin can toughen once cooked; peel if desired with sharp Y-shaped peeler or paring knife. 2 HACHIYA Astringent Hachiya (also a specific variety, but used as a generic name) are larger and acorn-shaped, with bright orange skin and a large flat calyx. They must be ripened until very soft (to the point you think they’re past being good) to sweeten. When under- ripe, the flavour is bitter and tannins overwhelming. Once fully ripe, the skin is translucent, with a brown hue and the pulp is jelly-like. To use, cut out the calyx and scoop the pulp from the skin with a spoon; discard any seeds. The pulp is best puréed to use in baked goods and sauces. Hachiya pulp firms up once cooked. SPECIALTY VARIETIES These look like Hachiya but are non- astringent so they can be eaten firm or allowed to soften. These include the Spanish Persimon ® from Ribera del Xúquer, vanilla persimmon and cinnamon persimmon. Use in any recipe to replace the Fuyu when firm or soft, and the Hachiya when soft. They are larger than the Fuyu so you’ll need about half the number called for in recipes.

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To ripen, space persim- mons apart to allow air circulation. Leave uncov- ered at room tempera- ture, checking daily.

Persimmons may take weeks to ripen, especially the Hachiya. Place in a paper bag with an apple to speed ripening.

Hachiya pulp can be frozen in airtight con- tainers for up to six months.

74  FOOD & DRI NK HOLIDAY 2015