Persimmon Recipes

Choose persimmons with deep red undertones. Look for persimmons that are round, plump, and have glossy and smooth skin. Avoid fruits with blemishes, bruises or cracked skin and missing the green leaves at the top. Select ripe persimmons only if you plan to eat them immediately. Otherwise, buy firmer fruits and allow them to ripen.

Make Persimmons Part of Your 5 A Day Plan
. Wash Fuyu persimmons, remove core and leaves, and slice or eat whole.
. Rinse Hachiya persimmons and slice in half. Remove seeds and spoon fruit out of skin.
. Add firm Fuyu persimmon slices to salads.
. Puree Hachiya persimmon flesh and add it to drinks, smoothies, or fresh fruit sauces. You can also use the puree to make cookies.
. Slice Fuyu and spread with lime juice, salt, and chili powder. Eat with a slice of low fat cheese.
. Mix cubed Fuyu with grapes, pomegranate seeds, cubed apple, and sliced kiwi for a colorful fall salad.
. Top hot or cold cereal with cubed pieces of bright orange Fuyu.
. Make salsa with a twist ¨D add chopped Fuyu, onion, tomatillo, cilantro, and chili Serrano and mix together.

. Start your morning off right! Add chopped or blended Fuyu persimmons to your pancakes, waffles, and French toast.
. Have an instant persimmon sherbet! Simply cut off a piece of the pointed tip of the fruit, tightly wrap the fruit, and freeze for up to three months. Defrost the fruit in the refrigerator for about four hours, scoop the fruit, and enjoy!

Recipes for Persimmons

Persimmon and Apple Salad Recipes

Makes 6 servings
Each serving equals one 5 A Day serving

Ingredients

1 Tbsp walnut pieces, toasted
2 Tbsp orange juice
1 Tbsp sherry vinegar
1 Tbsp olive oil
3 sweet variety apples, rinsed, cored, and thinly sliced lengthwise
3 firm-ripe Fuyu persimmons, rinsed, stemmed, and thinly sliced lengthwise

In a bowl, combine orange juice, vinegar, and olive oil. Add apples,
persimmons, and toasted walnuts and mix to coat.

Nutritional analysis per serving: Calories 90, Protein 0g, Fat 3g, Calories
From Fat 29%, Cholesterol 0mg, Carbohydrates 16g, Fiber 3g, Sodium 15mg.

Mixed Persimmon Salad Recipes

Makes 4 servings
Each serving equal one and one half 5 A Day servings

Ingredients

2 cups mixed green salad mix
4 Tbsp red wine vinegar dressing
. ripe avocado, peeled and slice
4 persimmons peeled and chunk
1 cup jicama, chopped
1 Asian pear, sliced

Put lettuce in serving bowl. Measure the dressing into a glass measure large
enough to hold the fruit. Put avocado, persimmons, jicama, and Asian pear
pieces in a glass measure as they are cut. Stir to coat. Pour the fruit and
dressing onto the lettuce. Toss to coat. Chill 20 minutes.

Nutritional analysis per serving: Calories 111, Protein 2g, Fat 4g, Calories
From Fat 29%, Cholesterol 0mg, Carbohydrates 19g, Fiber 4g, Sodium
223mg.

Poached Persimmons Recipes

Makes 6 servings
Each serving equals one 5 A Day serving

Ingredients

6 firm-ripe Fuyu persimmons, (about 1. pounds)
. cup dry white wine
. cup orange juice
. cup sugar
1 tsp fresh gingerroot, peeled and minced
. tsp cinnamon

Stem and peel the persimmons, discard any seeds, and cut each persimmon
into 8 wedges. In a saucepan combine the persimmons, wine, orange juice,
sugar, gingerroot, and cinnamon, bring the liquid to a boil, stirring
occasionally, and simmer the mixture, covered, for 15 minutes, or until the
persimmons are tender. Transfer the persimmons with a slotted spoon to a
bowl, boil the syrup until it is reduced to about . cup, and pour it over the
persimmons. The persimmons may be served warm or chilled over ice cream,
rice pudding, or bread pudding.

Nutritional analysis per serving: Calories 92, Protein 0g, Fat 0g, Calories
From Fat 1%, Cholesterol 0mg, Carbohydrates 20g, Fiber 0g, Sodium 3mg.

Persimmon Yogurt Parfait Recipes

Makes 4 servings
Each serving equals one 5 A Day serving

Ingredients

2 persimmons
1 Tbsp brown sugar
2 cups non-fat vanilla yogurt
1 cup fresh raspberries
1 cup low-fat granola

Cut each persimmon into 4 wedges; peel wedges, using fingers or a small
paring knife. Cut each wedge into 4 wedges; set aside. Combine brown sugar
and yogurt in a small bowl; stir until well-blended.

Spoon . cup of the yogurt mixture into each of 4 (8-ounce) dessert glasses;
top with 4 persimmon wedges. 2 tablespoons raspberries and 2 tablespoons
granola. Repeat the layers, ending with granola. Serve immediately.

Nutritional analysis per serving: Calories 276, Protein 9g, Fat 2g, Calories
From Fat 6%, Cholesterol 2mg, Carbohydrates 57g, Fiber 4g, Sodium 110mg.