Los Angeles, Ca, December 31, 2014 – At first glance persimmons are beautiful and interesting, then the frustration of uncertainty sets in. Though prevalent in California they are hard to come by in many regions of the United States. Persimmons are a tropical fruit and are in season during the fall.
Knowing that persimmons are a delicious but an overlooked fruit. That’s why I decided to share them on the Appetites App where I was featured as one of their chefs.
Despite the internet recipes that are readily available the Appetites App offers a more in-depth look at how to cook in their cooking classes. My class and others show the viewer a step-by-step instructional video clips on how to cook each the recipe.
I turned to my delicious pomegranate, persimmon and burrata to give a little insight on how to really work with persimmons and what pairs well with them.
You can download my cooking class on Appetites which links to the iTunes store and my cooking class on the salad plus many more can be found there.
You can download the class with iPad, iTouch and the iPhone. I lead you in a step-by-step process so your results are the same as mine.
If you’ve never bought or eaten persimmons before here are some helpful hints when you go into the grocery store.
There are two varieties: Fuyu and Hachiya.
The Fuyu is a squatty orange hard (when unripe) fruit that looks similar to a tomato. It is best eaten raw with the peel removed by a sturdy peeler and served in salads, tarts and even as chutney.
The Hachiya is shaped like an acorn and can be much darker orange color than the Fuyu. The Hachiya has a sweet and pulpy texture that can be scooped out with a spoon when it’s ripe. Similar to the Fuyu the peel should not be eaten. You can use the Hachiya persimmon in breads, pies and eat plain.
When they are dark and bright orange in color they are ready to eat, so if you want to eat it immediately buy one that is rich in color and if you are grocery shopping in advance buy one that isn’t quite as vibrant.
Avoid bumps, bruises and discolorations when buying a persimmon.
Know how you want to use the persimmon before you go into the grocery store.
For more great cooking tips, recipes and stories from Chef Mary, visit her www.cookingwithmary.blogspot.com. To learn more about Chef Mary, check out her Hail Mary’s, Inc. Web site www.marypaynemoran.com. E-mail questions for Ask Chef Mary Fridays to [email protected] .
Click here for reuse options!
Copyright 2014 Communities Digital News
• The views expressed in this article are those of the author and do not necessarily represent the views of the editors or management of Communities Digital News.
This article is the copyrighted property of the writer and Communities Digital News, LLC. Written permission must be obtained before reprint in online or print media. REPRINTING CONTENT WITHOUT PERMISSION AND/OR PAYMENT IS THEFT AND PUNISHABLE BY LAW.
Correspondingly, Communities Digital News, LLC uses its best efforts to operate in accordance with the Fair Use Doctrine under US Copyright Law and always tries to provide proper attribution. If you have reason to believe that any written material or image has been innocently infringed, please bring it to the immediate attention of CDN via the e-mail address or phone number listed on the Contact page so that it can be resolved expeditiously.