Hachiya Persimmon
The persimmon is a winter fruit that is full of flavor. There are 100′s of varieties, but the Hachiya and the Fuyu are the most common. The Hachiya is heart-shaped, with bright orange flesh and skin. It should be consumed when it is soft, a sign that it is fully ripe. Unripe, the Hachiya is astringent and inedible. At peak ripeness, the flesh is sweet and fragrant, slightly viscous, with an almost liquid texture. The Fuyu persimmon is smaller and more tomato-shaped. It contains no tannins and can thus be eaten either firm or ripe. Both persimmons are delicious raw, but here are a few other ideas.
The Hachiya can be pureed with a few drops of lemon juice and makes a good topping for ice cream and cakes. It also makes a good jam.
The Fuyu is very versatile, slice it “carpaccio” style and serve with a citrus panna cotta and Hachiya- cardamom sorbet, or serve raw Fuyu wedges with prosciutto, arugula, pomegranate seeds, and a pistachio-pomegranate vinaigrette.
Hachiya Sherbet
⅔ C. sugar
⅔ C. water
¼ tsp. salt
⅛ tsp. cardamom
2 C. Hachiya persimmon puree
1 C. milk
1 C. Half-and-Half
2 tsp. lemon juice
Bring the sugar, water, and salt to a boil; reduce to ¾ C., stir in cardamom.
Stir together puree, above syrup, milk, half-and-half , and lemon juice; chill 3 hours and then freeze in an ice cream maker.