Savory Persimmon Recipes

Understanding Persimmons: The Fuyu and Hachiya

Persimmons are making their way onto more tables, and for good reason. The key to using them in savory dishes is understanding the difference between Fuyu and Hachiya varieties.

Fuyu persimmons are your go-to for savory recipes. They're squat, tomato-like, and can be eaten when firm. Their subtle sweetness pairs well with savory ingredients. Slice them up like apples or dice them for a colorful salad. They're like that reliable friend at a dinner party—mingling with everyone without making a fuss.

Hachiya persimmons need more patience. Shaped like oversized acorns, they should only be eaten when mushy and jello-like. These are better suited for baking than savory dishes. They're a bit like that relative who only shows up when the party's winding down.

Fuyus shine in savory recipes, playing well with cheeses, meats, and spices. Picture them in a roasted salad with thyme or adding sweetness to harissa-roasted chicken. Their firmness adds a delightful texture to any meal.

Persimmons have been staples in parts of Asia for centuries, but they're relatively new to American kitchens. Fuyus, native to China and Japan, are inviting us to explore beyond apples and pumpkins in fall cooking. So why not shake up your recipe roster with a touch of persimmon?

Why Use Persimmons in Savory Dishes?

Adding persimmons to savory dishes can be a delightful surprise for your taste buds. Their subtle sweetness complements savory flavors beautifully without overwhelming them.

Persimmons pair well with bold ingredients like cured meats, tangy cheeses, and aromatic herbs. They can round out savory, salty, or spicy dishes, creating a harmonious balance. Imagine them adding a sweet touch to spicy harissa chicken or nestled with blue cheese on a crostini.

Texture-wise, Fuyu persimmons hold their form well even when cooked. This makes them perfect for adding a sweet crunch to salads or staying intact in warm, roasted entrées. Their firmness offers a pleasing contrast to softer components like creamy cheeses.

When cooking with persimmons, consider the balance of flavors. If your dish leans salty or spicy, persimmons can act as a natural sweetener. Experimenting with them might just lead you to a new favorite combination. After all, variety keeps our palates engaged, and persimmons are ready to shine in your savory creations.

Persimmon Pairings in Savory Cooking

When pairing persimmons in savory dishes, look for ingredients that complement their mild sweetness without overpowering it. Let's explore some delicious combinations, focusing on the sturdy Fuyu variety.

Tangy cheeses like gorgonzola and feta work wonders with persimmons. Their bold profiles bring out the fruit's subtle sweetness, creating a flavor contrast that pops. Try a crostini with creamy gorgonzola and persimmon pulp for a delightful appetizer.

Salty cured meats such as prosciutto or pancetta balance the natural sugars in persimmons. Imagine thin slices of firm Fuyu persimmons with crispy pancetta in a risotto, adding depth to each bite.

Nuts, particularly walnuts and hazelnuts, add crunch and a nutty flavor that accentuates the fruit's sweetness. A salad mixing Fuyu persimmons with mixed chicories and walnuts offers a symphony of textures and flavors.

Herbs like thyme, rosemary, and mint can enhance persimmons' flavors without overshadowing them. A dish of harissa and persimmon chicken showcases how these elements can harmonize, with persimmons bringing a sweet counterbalance to the heat of harissa.

Exploring these pairings not only introduces unique flavors to your meals but also brings a refreshing change to the usual fall ingredients. So next time you spot these vibrant fruits, remember their potential to transform your savory dishes into something truly special.

Recipes: Harissa and Persimmon Chicken

Here's a delicious recipe that combines the sweetness of persimmons with the spicy kick of harissa:

Ingredients:

• 1 cup full-fat Greek yogurt
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 2-4 teaspoons harissa paste, to taste
• 1 teaspoon kosher salt
• 3 large chicken breasts
• 1 tablespoon olive oil
• 2 tablespoons white cooking wine, optional
• 2 large shallots, quartered
• 4 Fuyu persimmons, sliced
• 1 teaspoon fresh mint

Instructions:

1. Mix yogurt, honey, olive oil, lemon juice, harissa paste, and salt in a small bowl.
2. Marinate chicken in the mixture for 1 hour at room temperature or overnight in the fridge.
3. Preheat oven to 425°F.
4. Heat olive oil in a large cast iron skillet over medium-high heat.
5. Sear chicken for 3-4 minutes on each side until golden brown.
6. Add wine to deglaze, then add shallots and persimmons.
7. Bake for 10-15 minutes until chicken is cooked through.
8. Broil for 2-4 minutes if desired for more color.
9. Ensure chicken reaches 165°F internally. Rest for 10 minutes.
10. Garnish with fresh mint before serving.

Serve with rice, couscous, or roasted vegetables for a complete meal.

Nutritional information (per serving):

kcal: 425
carbohydrates: 32g
protein: 38g
fat: 18g
fiber: 5g
sugar: 24g

Recipes: Persimmon Prosciutto Pork Tenderloin

This recipe combines the sweetness of persimmons with the saltiness of prosciutto for a delightful flavor combination:

Ingredients:

• 1 tablespoon fresh rosemary, finely chopped
• 1½ teaspoons dried thyme, divided
• 2 teaspoons minced garlic
• 1 tablespoon olive oil, plus extra for the pan
• 3 Fuyu persimmons
• 1 (1½-pound) pork tenderloin
• 5 ounces prosciutto, very thinly sliced
• 3 tablespoons crumbled gorgonzola
• 2 cups thinly sliced yellow onion
• Salt and freshly ground black pepper

Instructions:

1. Preheat oven to 450°F.
2. Mix rosemary, 1 teaspoon thyme, garlic, and 1 tablespoon oil.
3. Prepare persimmons: slice two thinly, cut the third into wedges.
4. Butterfly and pound the pork tenderloin.
5. Layer prosciutto, half the herb mixture, pork, remaining herbs, persimmon slices, and gorgonzola.
6. Roll tightly and wrap in plastic.
7. Sauté onions with remaining thyme until golden. Add persimmon wedges.
8. Brown the pork roll in the pan, then add the onion-persimmon mix.
9. Roast for 15 minutes until pork is cooked through.
10. Rest for 5 minutes before slicing and serving.

Garnish with fresh herbs and serve with your favorite side dish for a balanced meal.

Nutritional information (per serving):

kcal: 380
carbohydrates: 24g
protein: 35g
fat: 19g
fiber: 4g
sugar: 17g

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