It’s persimmon time! That’s right, the tomato looking fruit with the funny looking stem should be arriving at your local supermarkets any moment. The persimmon has the consistency of a tomato but with a mild sweet-tart flavor.
When buying a persimmon look for a plump, round fruit with deep-red undertones. They ripen quickly, so buy firm fruits if you don’t plan to use them right away. Let the fruits ripen at room temperature. Once they start to soften, refrigerate them until ready to use.
Persimmons require little prep. Just remove the stem and the core before starting. Very much like you would do with a tomato.
This year I would like to give persimmons a little more face time. I usually grab one or two and pair them with prosiutto (instructions below) but my goal this year is to become more familiar with the illusive fruit. If you have a special recipe or prep for a persimmon…I would love to hear about it.
Persimmon and Proscuitto
Slice 12 thin layers of Fuyu persimmon and place on a cookie sheet
Sprinkle with 3 tablespoons of sugar or sugar substitute ( turbinado works well)
Put under the broiler until caramelized and add salty prosciutto to the top.