Persimmons

On a recent weekend with girlfriends in snowy Quebec, much of which was spent cosying up inside either eating or thinking about doing so via the browsing of food magazines and cookbooks, my friend Amy asked me, ‘What do you know about persimmons?’ The answer was not a lot.

Like my friend, I’d seen the fruit in the aisles of the grocery store and been struck by its taut, shiny skin and brilliant orange hue. Really, I’d thought more about persimmons as something that would look beautiful on a holiday mantle than I had about what I could do with them in the kitchen.

The conversation, however, led to some surfing over a glass or two of wine -- both online and in cookbooks -- in search of inspiration of what could be done with persimmons. Much oohing and aahing ensued. And since, I’ve done some experimenting.

Now that we are officially immersed in winter, the fresh produce choices have narrowed. Diehard locavores must commit themselves to several long, dark months of cabbage and potatoes or look toward eating at least a few imports.

For those in need of at least a taste of fruit, there are still, at this time of year, some local apples and pears. There’s citrus coming up from the States and little mandarin oranges coming from much further. There is also the mighty pomegranate, which, at this time of year, clearly has some kind of insane powerhouse marketing firm behind it -- when I hit up the supermarket near my house last weekend, I encountered a virtual house made of pomegranates.

Then there is the oft-overlooked persimmon -- two varieties to be exact -- which come up from California in fall and winter. The Fuyu is short, shaped more like a squat, firm tomato, and best eaten out of hand like an apple. The Hachiya, taller, acorn-shaped and more jelly-like when cut open, is typically used in baking -- puddings, often. Both are the same perfect, glossy shade of orange, and taste sugary sweet like a mango.

Some grocery stores have a fresher looking supply of persimmons than others, so do check around. They make a lovely, bright addition to a salad at this time of year -- think of arugula, prosciutto, some toasted hazelnuts, perhaps a bit of blue cheese, and maybe a few pomegranate seeds to further brighten things up.

Here is a recipe from Bon Appetit magazine for persimmons and arugula wrapped in bresaola, a thinly-sliced cured beef that’s a nice alternative to prosciutto. These would make a great, pretty holiday appie to serve with cocktails. Quick and easy, too -- no cooking required!

Bresaola-Wrapped Persimmons with Arugula

1 tbsp balsamic vinegar


1/2 tsp coarse salt


1/4 tsp freshly ground pepper


2 ripe Fuyu persimmons (though Hachiyas would be fine, too) peeled and cut into wedges


slices of paper-thin bresaola (approximately 8 oz.)


3 cups baby arugula leaves

Toss first four ingredients together in medium bowl. Place 2 bresaola slices side by side lengthwise and slightly overlapping on work surface. Place 1 persimmon wedge and 4 arugula leaves across short end of bresaola, allowing fruit and arugula to extend past short end of bresaola. Roll up with fruit and arugula visible at ends. Repeat with remaining ingredients.

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