Monday, November 22, 2004
Pomegranates and Persimmons and Clemintines, oh my!
The beautiful fall fruit season is in full swing.
I was always grossed out by persimmons as a child, (they seem too much like tomatoes to smell that sweet), but this year it clicked. I'll eat my hat if they don't make the best cookies ever. Really easy to make. Here in the South Bay, they are falling off trees everywhere. If, like me, you insist on organic food that has been shipped at great expense (in lieu of what is readily available and free), you can find jiggly ripe persimmons at Whole Foods for $1.50 each on sale.
A good fall season dessert: Take a super ripe persimmon and throw it in the freezer. Once frozen, cut the peel off the top and serve in a small bowl (to keep it from rolling around.) The pulp turns into sorbet with a rather gelato-y consistency. Fabulous.
Rumor has it that the roundish fruits (not the heart shaped ones) taste great underripe, eaten as apples.
Some ideas I would like to try, or would like to hear about:
I was always grossed out by persimmons as a child, (they seem too much like tomatoes to smell that sweet), but this year it clicked. I'll eat my hat if they don't make the best cookies ever. Really easy to make. Here in the South Bay, they are falling off trees everywhere. If, like me, you insist on organic food that has been shipped at great expense (in lieu of what is readily available and free), you can find jiggly ripe persimmons at Whole Foods for $1.50 each on sale.
A good fall season dessert: Take a super ripe persimmon and throw it in the freezer. Once frozen, cut the peel off the top and serve in a small bowl (to keep it from rolling around.) The pulp turns into sorbet with a rather gelato-y consistency. Fabulous.
Rumor has it that the roundish fruits (not the heart shaped ones) taste great underripe, eaten as apples.
Some ideas I would like to try, or would like to hear about:
- Persimmon Angelfood cake (with ribbons of persimmon puree, rather than mixed all in.)
- Can you cook with the underripe as you would with apples? If so, with the mapley smell, they'd be fantastic with pork.
- Used in a sauce over gnocci or ravioli, with sage.
- Waffles, of course.
Wine pairings? Syrah if it is cooked persimmon, (like on a pork chop), chenin blanc if you're having some less-ripe fruit sliced in a salad.
Pomegranates and clemintines are too good fresh to cook or freeze (OK, pomegranates cooked up are wonderful, but nothing is worth the ensuing crime scene of bright red juice splattered clear up the walls).
Enjoy the short season by eating as many as you can.
# posted by Comida Evangelista : 2:21 PM
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