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My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.","avatar":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Denise Santoro Lincoln | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/denise-lincoln"},"michael-procopio":{"type":"authors","id":"5017","meta":{"index":"authors_1591205172","id":"5017","found":true},"name":"Michael Procopio","firstName":"Michael","lastName":"Procopio","slug":"michael-procopio","email":"m_procopio@mac.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I am terribly fond of martinis, Edward Gorey, and sleeping with many pillows. \r\nYou are more than welcome to follow me on Twitter: \u003ca href=\"http://twitter.com/#!/procopster\">@procopster\u003c/a>","avatar":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g","twitter":"procopster","facebook":"foodforthethoughtless","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Michael Procopio | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/michael-procopio"},"shuna-lydon":{"type":"authors","id":"5021","meta":{"index":"authors_1591205172","id":"5021","found":true},"name":"Shuna Fish Lydon","firstName":"Shuna","lastName":"Lydon","slug":"shuna-lydon","email":"shunafish.l@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Shuna fish Lydon was whisked and baked in San Francisco but served and eaten in New York City. She's had a 16 year tumultuous love affair with professional cooking and has BFA in photography from CCAC. \r\n\r\nWorking with and for some of the best chefs in NYC and California, \u003ca href=\"http://www.chefdb.com/nm/6272/\">Shuna's resume reads like the who's who of cooking today.\u003c/a> She identifies as a fruit-inspired pastry chef and calls the many local farmers' markets her muse.\r\n\r\nCurrently \"at large,\" Shuna spends her time teaching baking and knife skills classes, consulting at local restaurants and writing for a number of outlets about deliciousness.","avatar":"https://secure.gravatar.com/avatar/1cd64875ccb5cbe84c2d67d266113439?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Shuna Fish Lydon | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/1cd64875ccb5cbe84c2d67d266113439?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/1cd64875ccb5cbe84c2d67d266113439?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/shuna-lydon"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_8129":{"type":"posts","id":"bayareabites_8129","meta":{"index":"posts_1591205157","site":"bayareabites","id":"8129","score":null,"sort":[1258121867000]},"guestAuthors":[],"slug":"persimmons-fu-yu","title":"Persimmons: Fu. Yu.","publishDate":1258121867,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg class=\"alignleft size-full wp-image-8133\" title=\"fuyu-persimmons2\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/fuyu-persimmons2.jpg\" alt=\"fuyu-persimmons2\" width=\"350\" height=\"236\">If you think these fuyu persimmons seem to be looking wide-eyed off into space, you're wrong. They're looking into the future-- namely, theirs.\u003c/p>\n\u003cp>Shortly after this photo was taken, they were mercilessly vivisected and consumed by me, the author of this post.\u003c/p>\n\u003cp>I shall be doing the same to their brethren soon on that greatest of all American days of sharing and feasting-- Thanksgiving. I like to think of this as a small step in personal growth. For me, not for the persimmons.\u003c/p>\n\u003cp>I have historically shied away from persimmons, since my first experience with one wasn't the least bit pleasant on several accounts.\u003c/p>\n\u003cp>Fresh from college graduation in Southern California, I realized I still had what I referred to as unresolved \"living-in-Berkeley issues.\" So I packed up my Volvo and headed north to live in a large Victorian house with one of my best friends from school, his sister, and four Berkeley graduate students.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was pretty much a total disaster. None of my roommates were especially welcoming, which may or may not have been due to the fact that my friend's girlfriend, who was not particularly attractive to begin with, was extremely insecure about her hold on him. This may or may not have been due to the fact that he was a former theater major whom she asked out as he was on his way to the Gay Pride parade in San Francisco.\u003c/p>\n\u003cp>And when I say \"not particularly welcoming,\" I mean cold, passive-aggressive, and downright rude.\u003c/p>\n\u003cp>One of the small consolations of living with next-to-no-money in a household filled with people who did not like me was the fact that this house was situated two blocks from the old Berkeley Bowl-- a place where one could choose from a mind-boggling selection of produce and come home with a bag full of beautiful fruits and vegetables for, well, next-to-no-money. As a result, there was always a big bowl full of fruit residing on the kitchen table in our happy little home.\u003c/p>\n\u003cp>One morning, as I was sitting at that table, nursing my coffee and poring over the newspaper, two of my housemates wandered into the kitchen, poured their own coffee, and sat down with me. They gave me a perfunctory \"Good morning,\" and continued the string of conversation that they had been carrying on for days.\u003c/p>\n\u003cp>\"What colour was yours this morning?\" asked Helen, the nearsighted English girl.\u003c/p>\n\u003cp>\"Black. Really, really \u003cem>black\u003c/em>,\" replied Marci, who always had a bit of a pinched look on her face and was from nowhere especially interesting.\u003c/p>\n\u003cp>\"You're lucky. I haven't even gotten to black yet,\" said Helen, who sounded more than a little envious of Marci's fecal matter.\u003c/p>\n\u003cp>The two girls were on a cleansing diet. All they seemed able to talk about was their bowel movements. I asked if they wouldn't mind changing the topic, since I was just about to make breakfast. Marci shot me a look.\u003c/p>\n\u003cp>\"Those persimmons look beautiful,\" she said looking at the fruit bowl. \"Are they from The Bowl or from the neighbor's tree? Have you tried one yet?\"\u003c/p>\n\u003cp>I told her I wasn't sure where they were from. Surprised and encouraged by the fact that she was even talking to me, I went as far as telling her that I had never, in fact, seen a persimmon before moving to Berkeley, let alone tried one.\u003c/p>\n\u003cp>\"Oh, you have got to try one. Here, take this one. They're amazing. You can eat it just like an apple.\"\u003c/p>\n\u003cp>So I took an enormous bite. Having no prior persimmon knowledge, I did not understand the difference between the fuyu persimmon, which may be eaten \"just like an apple\" and the hachiya, which must first be ripened to near mush before being consumed otherwise, their extremely high tannin levels will suck all the moisture from one's mouth, making for great discomfort and/or great pleasure from those looking on. Three guesses as to which kind were in that bowl.\u003c/p>\n\u003cp>As I ran to the kitchen sink to spit out the persimmon and found that no amount of water seemed to replace the lost moisture in my mouth, Marci and Helen howled.\u003c/p>\n\u003cp>\"Oh my god, he \u003cem>fell\u003c/em> for it. I can't believe he's that \u003cem>stupid\u003c/em>!\" is what came out of Marci's still moistened, but thin lips.\u003c/p>\n\u003cp>Had I known anything about persimmons, this scene could have been easily avoided, of course. Had I understood their medicinal properties, I could have actually participated in their cleansing conversations, sharing with them the knowledge that, in traditional Chinese medicine, for example, raw persimmons are used to treat constipation and hemorrhoids and that, however contradictory it may sound, the cooked fruit is helpful in the treatment of diarrhea. Perhaps, if I had known and shared this informations with them, we might have been great friends and they would have felt comfortable enough to invite me to cleanse with them.\u003c/p>\n\u003cp>Of course, that did not happen. After a rather dramatic episode in which the girls suddenly became mortally offended by the Mammy-motif heirloom cookie jar I kept on the kitchen counter, I was asked to leave the house. And leave I did. Gladly. My \"living-in-Berkeley issues\" had finally been resolved.\u003c/p>\n\u003cp>For years, I had always associated persimmons with the unpleasant chill of my Berkeley housemates. I have since gotten over that. More or less. Today, I prefer to associate them with the much more pleasant chill of Autumn. I still don't have a lot of experience with fully ripened Hachiya persimmons, but I really love the other kind, the ones you really can eat like an apple.\u003c/p>\n\u003cp>And with that, I would like to end with a little, thankful message to Marci, wherever she is:\u003c/p>\n\u003cp>Fu yu.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-8130\" title=\"fuyu-salad\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/fuyu-salad.jpg\" alt=\"fuyu-salad\" width=\"292\" height=\"350\">\u003c/p>\n\u003cp>\u003cstrong>Persimmon Salad with Honey-Orange Vinaigrette\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>Where I work, we do a fresh fuyu persimmon salad and give it the Greek name Lotosalata, which is unsurprising, since we tend to give everything a Greek name with the possible exception of the Ladies' room. The term \u003cem>lotos\u003c/em> is a possible reference to the \u003cem>Lotophagi\u003c/em>, or Lotus Eaters, found in Book Nine of the Odyssey, who tempted members of Odysseus' crew with food that causes those to eat it to forget where they have been and where they are going.\u003c/p>\n\u003cp>I cannot promise that my version of lotosalata will make anyone forget anything. But it's damned good. I can, however, promise you it will be the least fattening thing on your Thanksgiving table, with the possible exception of the napkins and flatware.\u003c/p>\n\u003cp>Do give it a go.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 fuyu persimmons, sliced about 1/8\" think lengthwise. Don't bother to peel.\u003c/p>\n\u003cp>1 medium-sized fennel bulb, well-cleaned and thinly sliced (or shaved) lengthwise\u003c/p>\n\u003cp>1/2 half shallot, treated exactly like the fennel (minus washing)\u003c/p>\n\u003cp>The juice of one orange\u003c/p>\n\u003cp>1 teaspoon of zest from that same orange (Please zest prior to juicing, thank you).\u003c/p>\n\u003cp>4 tablespoons extra virgin olive oil (This is not a classic oil-to-acid ratio of a vinaigrette. Less oil works better for this particular salad.)\u003c/p>\n\u003cp>3 tablespoons honey\u003c/p>\n\u003cp>2 tablespoons champagne vinegar\u003c/p>\n\u003cp>salt and pepper to taste\u003c/p>\n\u003cp>Pomegranate seeds for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Whisk together orange juice, 2 tablespoons of the honey, and a pinch of salt. Place persimmon slices in a wide, shallow dish and toss with orange-honey mixture. Let persimmons marinate for at least 15 minutes. Toss them occasionally.\u003c/p>\n\u003cp>2. To make the vinaigrette, I typically use a small mason jar, since the days of my brother showing me how the souls of the dead are sorted out in the afterlife with the aid of a free-with-purchase Good Seasons cruet are long behind me. Place zest, olive oil, vinegar, and salt (add black pepper, if you wish) into jar, close lid tightly, and shake vigorously, which is always somehow extremely satisfying. Shake again as needed, whether it is for your benefit or that of the vinaigrette.\u003c/p>\n\u003cp>3. In a mixing bowl, place fennel and shallot. Pour over vinaigrette, toss, and let sit for at least 15 minutes. Think \"slaw\" and you might get a clearer picture of where I am going with this salad.\u003c/p>\n\u003cp>4. When you are ready to serve the salad, pour off and reserve the excess vinaigrette from the fennel and shallots. Place them on the serving dish of your choice as a sort of bed for the awaiting persimmons. Remove persimmons from the orange juice and honey, shaking off any excess moisture as you go, and arrange them atop the fennel/shallots. Drizzle persimmons with some of the reserved vinaigrette and sprinkle with pomegranate seeds.\u003c/p>\n\u003cp>5. Serve.\u003c/p>\n\u003cp>6. Refrain from talking about anything fecal while at the dinner table.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>7. Enjoy.\u003c/p>\n\n","blocks":[],"excerpt":"If you think these fuyu persimmons seem to be looking wide-eyed off into space, you're wrong. They're looking into the future-- namely, theirs.\r\n\r\nShortly after this photo was taken, they were mercilessly vivisected and consumed by me, the author of this post.\r\n\r\nI shall be doing the same to their brethren soon on that greatest of all American days of sharing and feasting-- Thanksgiving. I like to think of this as a small step in personal growth. For me, not for the persimmons.\r\n","status":"publish","parent":0,"modified":1550601159,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":51,"wordCount":1485},"headData":{"title":"Persimmons: Fu. Yu. | KQED","description":"If you think these fuyu persimmons seem to be looking wide-eyed off into space, you're wrong. They're looking into the future-- namely, theirs.\r\n\r\nShortly after this photo was taken, they were mercilessly vivisected and consumed by me, the author of this post.\r\n\r\nI shall be doing the same to their brethren soon on that greatest of all American days of sharing and feasting-- Thanksgiving. I like to think of this as a small step in personal growth. For me, not for the persimmons.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Persimmons: Fu. Yu.","datePublished":"2009-11-13T14:17:47.000Z","dateModified":"2019-02-19T18:32:39.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"8129 http://blogs.kqed.org/bayareabites/?p=8129","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/11/13/persimmons-fu-yu/","disqusTitle":"Persimmons: Fu. Yu.","path":"/bayareabites/8129/persimmons-fu-yu","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-8133\" title=\"fuyu-persimmons2\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/fuyu-persimmons2.jpg\" alt=\"fuyu-persimmons2\" width=\"350\" height=\"236\">If you think these fuyu persimmons seem to be looking wide-eyed off into space, you're wrong. They're looking into the future-- namely, theirs.\u003c/p>\n\u003cp>Shortly after this photo was taken, they were mercilessly vivisected and consumed by me, the author of this post.\u003c/p>\n\u003cp>I shall be doing the same to their brethren soon on that greatest of all American days of sharing and feasting-- Thanksgiving. I like to think of this as a small step in personal growth. For me, not for the persimmons.\u003c/p>\n\u003cp>I have historically shied away from persimmons, since my first experience with one wasn't the least bit pleasant on several accounts.\u003c/p>\n\u003cp>Fresh from college graduation in Southern California, I realized I still had what I referred to as unresolved \"living-in-Berkeley issues.\" So I packed up my Volvo and headed north to live in a large Victorian house with one of my best friends from school, his sister, and four Berkeley graduate students.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was pretty much a total disaster. None of my roommates were especially welcoming, which may or may not have been due to the fact that my friend's girlfriend, who was not particularly attractive to begin with, was extremely insecure about her hold on him. This may or may not have been due to the fact that he was a former theater major whom she asked out as he was on his way to the Gay Pride parade in San Francisco.\u003c/p>\n\u003cp>And when I say \"not particularly welcoming,\" I mean cold, passive-aggressive, and downright rude.\u003c/p>\n\u003cp>One of the small consolations of living with next-to-no-money in a household filled with people who did not like me was the fact that this house was situated two blocks from the old Berkeley Bowl-- a place where one could choose from a mind-boggling selection of produce and come home with a bag full of beautiful fruits and vegetables for, well, next-to-no-money. As a result, there was always a big bowl full of fruit residing on the kitchen table in our happy little home.\u003c/p>\n\u003cp>One morning, as I was sitting at that table, nursing my coffee and poring over the newspaper, two of my housemates wandered into the kitchen, poured their own coffee, and sat down with me. They gave me a perfunctory \"Good morning,\" and continued the string of conversation that they had been carrying on for days.\u003c/p>\n\u003cp>\"What colour was yours this morning?\" asked Helen, the nearsighted English girl.\u003c/p>\n\u003cp>\"Black. Really, really \u003cem>black\u003c/em>,\" replied Marci, who always had a bit of a pinched look on her face and was from nowhere especially interesting.\u003c/p>\n\u003cp>\"You're lucky. I haven't even gotten to black yet,\" said Helen, who sounded more than a little envious of Marci's fecal matter.\u003c/p>\n\u003cp>The two girls were on a cleansing diet. All they seemed able to talk about was their bowel movements. I asked if they wouldn't mind changing the topic, since I was just about to make breakfast. Marci shot me a look.\u003c/p>\n\u003cp>\"Those persimmons look beautiful,\" she said looking at the fruit bowl. \"Are they from The Bowl or from the neighbor's tree? Have you tried one yet?\"\u003c/p>\n\u003cp>I told her I wasn't sure where they were from. Surprised and encouraged by the fact that she was even talking to me, I went as far as telling her that I had never, in fact, seen a persimmon before moving to Berkeley, let alone tried one.\u003c/p>\n\u003cp>\"Oh, you have got to try one. Here, take this one. They're amazing. You can eat it just like an apple.\"\u003c/p>\n\u003cp>So I took an enormous bite. Having no prior persimmon knowledge, I did not understand the difference between the fuyu persimmon, which may be eaten \"just like an apple\" and the hachiya, which must first be ripened to near mush before being consumed otherwise, their extremely high tannin levels will suck all the moisture from one's mouth, making for great discomfort and/or great pleasure from those looking on. Three guesses as to which kind were in that bowl.\u003c/p>\n\u003cp>As I ran to the kitchen sink to spit out the persimmon and found that no amount of water seemed to replace the lost moisture in my mouth, Marci and Helen howled.\u003c/p>\n\u003cp>\"Oh my god, he \u003cem>fell\u003c/em> for it. I can't believe he's that \u003cem>stupid\u003c/em>!\" is what came out of Marci's still moistened, but thin lips.\u003c/p>\n\u003cp>Had I known anything about persimmons, this scene could have been easily avoided, of course. Had I understood their medicinal properties, I could have actually participated in their cleansing conversations, sharing with them the knowledge that, in traditional Chinese medicine, for example, raw persimmons are used to treat constipation and hemorrhoids and that, however contradictory it may sound, the cooked fruit is helpful in the treatment of diarrhea. Perhaps, if I had known and shared this informations with them, we might have been great friends and they would have felt comfortable enough to invite me to cleanse with them.\u003c/p>\n\u003cp>Of course, that did not happen. After a rather dramatic episode in which the girls suddenly became mortally offended by the Mammy-motif heirloom cookie jar I kept on the kitchen counter, I was asked to leave the house. And leave I did. Gladly. My \"living-in-Berkeley issues\" had finally been resolved.\u003c/p>\n\u003cp>For years, I had always associated persimmons with the unpleasant chill of my Berkeley housemates. I have since gotten over that. More or less. Today, I prefer to associate them with the much more pleasant chill of Autumn. I still don't have a lot of experience with fully ripened Hachiya persimmons, but I really love the other kind, the ones you really can eat like an apple.\u003c/p>\n\u003cp>And with that, I would like to end with a little, thankful message to Marci, wherever she is:\u003c/p>\n\u003cp>Fu yu.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-8130\" title=\"fuyu-salad\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/fuyu-salad.jpg\" alt=\"fuyu-salad\" width=\"292\" height=\"350\">\u003c/p>\n\u003cp>\u003cstrong>Persimmon Salad with Honey-Orange Vinaigrette\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>Where I work, we do a fresh fuyu persimmon salad and give it the Greek name Lotosalata, which is unsurprising, since we tend to give everything a Greek name with the possible exception of the Ladies' room. The term \u003cem>lotos\u003c/em> is a possible reference to the \u003cem>Lotophagi\u003c/em>, or Lotus Eaters, found in Book Nine of the Odyssey, who tempted members of Odysseus' crew with food that causes those to eat it to forget where they have been and where they are going.\u003c/p>\n\u003cp>I cannot promise that my version of lotosalata will make anyone forget anything. But it's damned good. I can, however, promise you it will be the least fattening thing on your Thanksgiving table, with the possible exception of the napkins and flatware.\u003c/p>\n\u003cp>Do give it a go.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 fuyu persimmons, sliced about 1/8\" think lengthwise. Don't bother to peel.\u003c/p>\n\u003cp>1 medium-sized fennel bulb, well-cleaned and thinly sliced (or shaved) lengthwise\u003c/p>\n\u003cp>1/2 half shallot, treated exactly like the fennel (minus washing)\u003c/p>\n\u003cp>The juice of one orange\u003c/p>\n\u003cp>1 teaspoon of zest from that same orange (Please zest prior to juicing, thank you).\u003c/p>\n\u003cp>4 tablespoons extra virgin olive oil (This is not a classic oil-to-acid ratio of a vinaigrette. Less oil works better for this particular salad.)\u003c/p>\n\u003cp>3 tablespoons honey\u003c/p>\n\u003cp>2 tablespoons champagne vinegar\u003c/p>\n\u003cp>salt and pepper to taste\u003c/p>\n\u003cp>Pomegranate seeds for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Whisk together orange juice, 2 tablespoons of the honey, and a pinch of salt. Place persimmon slices in a wide, shallow dish and toss with orange-honey mixture. Let persimmons marinate for at least 15 minutes. Toss them occasionally.\u003c/p>\n\u003cp>2. To make the vinaigrette, I typically use a small mason jar, since the days of my brother showing me how the souls of the dead are sorted out in the afterlife with the aid of a free-with-purchase Good Seasons cruet are long behind me. Place zest, olive oil, vinegar, and salt (add black pepper, if you wish) into jar, close lid tightly, and shake vigorously, which is always somehow extremely satisfying. Shake again as needed, whether it is for your benefit or that of the vinaigrette.\u003c/p>\n\u003cp>3. In a mixing bowl, place fennel and shallot. Pour over vinaigrette, toss, and let sit for at least 15 minutes. Think \"slaw\" and you might get a clearer picture of where I am going with this salad.\u003c/p>\n\u003cp>4. When you are ready to serve the salad, pour off and reserve the excess vinaigrette from the fennel and shallots. Place them on the serving dish of your choice as a sort of bed for the awaiting persimmons. Remove persimmons from the orange juice and honey, shaking off any excess moisture as you go, and arrange them atop the fennel/shallots. Drizzle persimmons with some of the reserved vinaigrette and sprinkle with pomegranate seeds.\u003c/p>\n\u003cp>5. Serve.\u003c/p>\n\u003cp>6. Refrain from talking about anything fecal while at the dinner table.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>7. Enjoy.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/8129/persimmons-fu-yu","authors":["5017"],"categories":["bayareabites_752","bayareabites_12"],"tags":["bayareabites_2970","bayareabites_2967","bayareabites_2974","bayareabites_2969","bayareabites_2977","bayareabites_2968","bayareabites_467","bayareabites_14738"],"label":"bayareabites"},"bayareabites_7875":{"type":"posts","id":"bayareabites_7875","meta":{"index":"posts_1591205157","site":"bayareabites","id":"7875","score":null,"sort":[1257433228000]},"guestAuthors":[],"slug":"fuyu-redux-fuyu-and-date-upside-down-cake","title":"Fuyu Persimmon and Date Upside-Down Cake","publishDate":1257433228,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg class=\"aligncenter size-full wp-image-7877\" title=\"persimmon and date upside-down cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/persimmon-and-date-upside-down-cake.jpg\" alt=\"persimmon and date upside-down cake\" width=\"400\" height=\"300\">\u003c/p>\n\u003cp>Once the weather starts to cool down a little, and the leaves begin to turn various shades of gold and red, I reconcile myself to the fact that the time for peaches and watermelons is over. Yet as much as I love summer fruits, I shed no tears at their passing season. By this time I've eaten my fill of all those lovely stone fruits and melons bursting with juices and flavors. I've eaten plenty of peach tarts, cherry pies, and apricots fresh and delicious. Sure, I'll miss them at times during the year (and I even have a stash of frozen cherries in the freezer for a holiday trifle I’ll make in about a month), but it is now time to move on. So instead of mourning the summer crops I have thoroughly enjoyed for months, I am embracing the amazing fall harvest. At the top of this list is the Fuyu persimmon -- hands down my absolute favorite fall fruit.\u003c/p>\n\u003cp>As I mentioned in my \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/\">Fuyu persimmon post last year\u003c/a>, Fuyus should not be confused with \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/13/hachiya-persimmons/\">Hachiya persimmons\u003c/a>. Unlike the naturally astringent Hachiya, which needs to be so ripe it should look like a bag full of goop by the time you can eat it, Fuyus are sweet and firm when they're ready. With Fuyus, you can just peel and eat. They're amazing \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/\">served fresh in salads or cooked in couscous and tarts\u003c/a>. My favorite new fall dessert, however, is a Fuyu and Date Upside-Down Cake.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-7878\" title=\"fuyu persimmons\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/fuyu-persimmons.jpg\" alt=\"fuyu persimmons\" width=\"400\" height=\"300\">\u003c/p>\n\u003cp>I came up with the idea for this cake after eyeing a pineapple upside down cake recently. I loved how pretty the pineapples looked on the cake and then began to imagine how slices of Fuyu persimmons, with their natural star inlay, would look. As I had some fresh dates on hand, I decided to throw those in as well, along with some cinnamon and nutmeg to give the cake some spice.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After setting the lovely sliced Fuyus -- which look like orange sand dollars -- in butter and sugar, I added some chopped Fuyus and dates to the cake batter. And of course I used my trusty cast-iron pan so I could cook the persimmons in the butter and sugar first on the stove top and then just add the batter and place the whole thing in the oven. The result was truly something you could only get in the fall months: the chopped persimmons and dates inside the cake gave the dessert a wonderful sweetness while the whole persimmon slices looked quite pretty on top.\u003c/p>\n\u003cp>Raw or cooked, Fuyu persimmons are a special fall treat that will only be available for a short while. So take advantage of them up while you can.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-7879\" title=\"piece of cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/piece-of-cake.jpg\" alt=\"piece of cake\" width=\"400\" height=\"300\">\u003c/p>\n\u003cp>\u003cstrong>Fuyu and Date Upside-Down Cake\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> one 8-inch round cake\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup brown sugar\u003cbr>\n1/4 cup butter (1/2 of one stick) softened\u003cbr>\n1 egg\u003cbr>\n1/2 tsp vanilla\u003cbr>\n1/2 cup milk (preferably whole milk)\u003cbr>\n1 1/4 cup flour\u003cbr>\n1 tsp baking powder\u003cbr>\n1/2 tsp baking soda\u003cbr>\n1/2 tsp each cinnamon and nutmeg\u003cbr>\n3 persimmons (2 sliced into 1/4-inch slices and one chopped into cubes\u003cbr>\n1 cup fresh dates pitted and chopped\u003cbr>\n1/2 cup chopped walnut or almonds (optional)\u003cbr>\n2 Tbsp butter\u003cbr>\n2 Tbsp sugar or brown sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation: \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1. In a medium sauce pan (an 8-inch round cast-iron pan if you have one), heat the 2 Tbsp butter until melted and bubbling. Add the sugar and caramelize until a light golden brown if using regular sugar or until melted if using brown sugar.\u003cbr>\n2. Lay the persimmon slices in the pan. Turn off the heat and set aside. If using a separate pan for baking the cake, pour the caramelized sugar and butter into the baking pan first and then lay the persimmon slices on top.\u003cbr>\n3. Beat sugar into butter using a stand mixer or by hand until fluffy.\u003cbr>\n4. Whisk in the egg and vanilla until fully incorporated.\u003cbr>\n5. Add the milk, mixing it in thoroughly.\u003cbr>\n6. Combine the flour, baking powder, baking soda, cinnamon and nutmeg in a separate bowl.\u003cbr>\n7. Add the flour mixture to the butter mixture and mix until just barely incorporated.\u003cbr>\n8. Mix in the chopped dates and Fuyu persimmons (and nuts if using) until the batter is combined, but do not over mix.\u003cbr>\n9. Gently lay the batter on top of the persimmon slices in your baking pan, being sure not to disturb the pattern you made earlier.\u003cbr>\n10. Bake in a preheated 350 degree oven for 25 - 45 minutes or until it is baked through. (Note that this cooking range is long because the cake has always taken 25 minutes in my convection oven using a cast-iron pan, but it has taken 45 minutes in other non-convection ovens in regular cake pans).\u003cbr>\n11. With a thin sharp knife, separate the cake from the edge of the inside of the pan. Lay a flat plate over the pan and then, using an oven mitt, flip the plate over so the cake falls onto the plate.\u003cbr>\n12. Let cool and then top with powdered sugar.\u003c/p>\n\n","blocks":[],"excerpt":"As I mentioned in my Fuyu persimmon post last year, Fuyus should not be confused with Hachiya persimmons. Unlike the naturally astringent Hachiya, which needs to be so ripe it should look like a bag full of goop by the time you can eat it, Fuyus are sweet and firm when they're ready. With Fuyus, you can just peel and eat. They're amazing served fresh in salads or cooked in couscous and tarts. My favorite new fall dessert, however, is a Fuyu and Date Upside-Down Cake.","status":"publish","parent":0,"modified":1261501417,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":870},"headData":{"title":"Fuyu Persimmon and Date Upside-Down Cake | KQED","description":"As I mentioned in my Fuyu persimmon post last year, Fuyus should not be confused with Hachiya persimmons. Unlike the naturally astringent Hachiya, which needs to be so ripe it should look like a bag full of goop by the time you can eat it, Fuyus are sweet and firm when they're ready. With Fuyus, you can just peel and eat. They're amazing served fresh in salads or cooked in couscous and tarts. My favorite new fall dessert, however, is a Fuyu and Date Upside-Down Cake.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fuyu Persimmon and Date Upside-Down Cake","datePublished":"2009-11-05T15:00:28.000Z","dateModified":"2009-12-22T17:03:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"7875 http://blogs.kqed.org/bayareabites/?p=7875","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/11/05/fuyu-redux-fuyu-and-date-upside-down-cake/","disqusTitle":"Fuyu Persimmon and Date Upside-Down Cake","path":"/bayareabites/7875/fuyu-redux-fuyu-and-date-upside-down-cake","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"aligncenter size-full wp-image-7877\" title=\"persimmon and date upside-down cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/persimmon-and-date-upside-down-cake.jpg\" alt=\"persimmon and date upside-down cake\" width=\"400\" height=\"300\">\u003c/p>\n\u003cp>Once the weather starts to cool down a little, and the leaves begin to turn various shades of gold and red, I reconcile myself to the fact that the time for peaches and watermelons is over. Yet as much as I love summer fruits, I shed no tears at their passing season. By this time I've eaten my fill of all those lovely stone fruits and melons bursting with juices and flavors. I've eaten plenty of peach tarts, cherry pies, and apricots fresh and delicious. Sure, I'll miss them at times during the year (and I even have a stash of frozen cherries in the freezer for a holiday trifle I’ll make in about a month), but it is now time to move on. So instead of mourning the summer crops I have thoroughly enjoyed for months, I am embracing the amazing fall harvest. At the top of this list is the Fuyu persimmon -- hands down my absolute favorite fall fruit.\u003c/p>\n\u003cp>As I mentioned in my \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/\">Fuyu persimmon post last year\u003c/a>, Fuyus should not be confused with \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/13/hachiya-persimmons/\">Hachiya persimmons\u003c/a>. Unlike the naturally astringent Hachiya, which needs to be so ripe it should look like a bag full of goop by the time you can eat it, Fuyus are sweet and firm when they're ready. With Fuyus, you can just peel and eat. They're amazing \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/\">served fresh in salads or cooked in couscous and tarts\u003c/a>. My favorite new fall dessert, however, is a Fuyu and Date Upside-Down Cake.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-7878\" title=\"fuyu persimmons\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/fuyu-persimmons.jpg\" alt=\"fuyu persimmons\" width=\"400\" height=\"300\">\u003c/p>\n\u003cp>I came up with the idea for this cake after eyeing a pineapple upside down cake recently. I loved how pretty the pineapples looked on the cake and then began to imagine how slices of Fuyu persimmons, with their natural star inlay, would look. As I had some fresh dates on hand, I decided to throw those in as well, along with some cinnamon and nutmeg to give the cake some spice.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After setting the lovely sliced Fuyus -- which look like orange sand dollars -- in butter and sugar, I added some chopped Fuyus and dates to the cake batter. And of course I used my trusty cast-iron pan so I could cook the persimmons in the butter and sugar first on the stove top and then just add the batter and place the whole thing in the oven. The result was truly something you could only get in the fall months: the chopped persimmons and dates inside the cake gave the dessert a wonderful sweetness while the whole persimmon slices looked quite pretty on top.\u003c/p>\n\u003cp>Raw or cooked, Fuyu persimmons are a special fall treat that will only be available for a short while. So take advantage of them up while you can.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-7879\" title=\"piece of cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/piece-of-cake.jpg\" alt=\"piece of cake\" width=\"400\" height=\"300\">\u003c/p>\n\u003cp>\u003cstrong>Fuyu and Date Upside-Down Cake\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> one 8-inch round cake\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup brown sugar\u003cbr>\n1/4 cup butter (1/2 of one stick) softened\u003cbr>\n1 egg\u003cbr>\n1/2 tsp vanilla\u003cbr>\n1/2 cup milk (preferably whole milk)\u003cbr>\n1 1/4 cup flour\u003cbr>\n1 tsp baking powder\u003cbr>\n1/2 tsp baking soda\u003cbr>\n1/2 tsp each cinnamon and nutmeg\u003cbr>\n3 persimmons (2 sliced into 1/4-inch slices and one chopped into cubes\u003cbr>\n1 cup fresh dates pitted and chopped\u003cbr>\n1/2 cup chopped walnut or almonds (optional)\u003cbr>\n2 Tbsp butter\u003cbr>\n2 Tbsp sugar or brown sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation: \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1. In a medium sauce pan (an 8-inch round cast-iron pan if you have one), heat the 2 Tbsp butter until melted and bubbling. Add the sugar and caramelize until a light golden brown if using regular sugar or until melted if using brown sugar.\u003cbr>\n2. Lay the persimmon slices in the pan. Turn off the heat and set aside. If using a separate pan for baking the cake, pour the caramelized sugar and butter into the baking pan first and then lay the persimmon slices on top.\u003cbr>\n3. Beat sugar into butter using a stand mixer or by hand until fluffy.\u003cbr>\n4. Whisk in the egg and vanilla until fully incorporated.\u003cbr>\n5. Add the milk, mixing it in thoroughly.\u003cbr>\n6. Combine the flour, baking powder, baking soda, cinnamon and nutmeg in a separate bowl.\u003cbr>\n7. Add the flour mixture to the butter mixture and mix until just barely incorporated.\u003cbr>\n8. Mix in the chopped dates and Fuyu persimmons (and nuts if using) until the batter is combined, but do not over mix.\u003cbr>\n9. Gently lay the batter on top of the persimmon slices in your baking pan, being sure not to disturb the pattern you made earlier.\u003cbr>\n10. Bake in a preheated 350 degree oven for 25 - 45 minutes or until it is baked through. (Note that this cooking range is long because the cake has always taken 25 minutes in my convection oven using a cast-iron pan, but it has taken 45 minutes in other non-convection ovens in regular cake pans).\u003cbr>\n11. With a thin sharp knife, separate the cake from the edge of the inside of the pan. Lay a flat plate over the pan and then, using an oven mitt, flip the plate over so the cake falls onto the plate.\u003cbr>\n12. Let cool and then top with powdered sugar.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/7875/fuyu-redux-fuyu-and-date-upside-down-cake","authors":["5016"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_12"],"tags":["bayareabites_1255","bayareabites_2975","bayareabites_2934","bayareabites_2967","bayareabites_1555","bayareabites_2974","bayareabites_2977","bayareabites_2978","bayareabites_1403"],"label":"bayareabites"},"bayareabites_1717":{"type":"posts","id":"bayareabites_1717","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1717","score":null,"sort":[1229194843000]},"guestAuthors":[],"slug":"hachiya-persimmons","title":"Hachiya Persimmons","publishDate":1229194843,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/hachiya-persimmons.jpg\" alt=\"hachiya persimmons\">\u003c/p>\n\u003cp>About a month ago, I wrote about \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/\">Fuyu persimmons\u003c/a>, which are one of my favorite fall fruits. This week, I'd like to extol the virtues of the Hachiya persimmon. Hachiyas are the misunderstood fruit of winter: although they are sweet and wonderful when baked into cakes and puddings, many people are afraid to eat them because they are truly awful when immature. A firm Hachiya is extraordinarily astringent and inedible. I admit that taking a bite out of one is sort of like eating an unripe bitter walnut while suddenly having all the moisture sucked out of your cheeks and tongue. But there's a very simple way to avoid this: don't eat Hachiyas until they're ripe.\u003c/p>\n\u003cp>Like Fuyus, Hachiyas range in color from light orange to a reddish sunset. They are easy to distinguish from Fuyus, however, because while the Fuyu looks like an orange tomato, the Hachiya is shaped like a large acorn. Hachiyas are lovely in both appearance and taste, just not at the same time. While they are outwardly attractive when unripe, they only become gastronomically appealing once the skin mottles and starts to shrivel over the soft ripened fruit. Yet while Hachiyas may not be pretty when they’re ready to be eaten, they are luscious when added to cakes and steamed puddings. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/ripe-persimmon1.jpg\" alt=\"ripe hachiya persimmon\">\u003c/p>\n\u003cp>Before you eat a Hachiya, make sure it is soft and squishy as you need to wait for the fruit’s tannins to break down before the pulp loses its astringency and takes on a sweet and sugary flavor. The mature fruit has a jellylike texture, which may make them seem unappealing as a raw snack, but shouldn’t stop you from cooking with them. To coax Hachiyas into ripening, just set them out on your counter or window sill for a few days to over a week, depending on how firm they are. If you’re in a hurry, you can freeze a partially ripe Hachiya for at least 24 hours and then defrost it, which helps soften and sweeten the fruit. I tried this once and it worked okay, although the taste wasn’t as sweet as a naturally-ripened persimmon. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can buy Hachiyas at the farmer’s market or grocery store during the fall and early winter, but as they grow in abundance in the Bay Area, you may be able to get them for free if you know someone with a tree. In my neighborhood, there are at least ten trees within a four-block radius of my house. For years, most of the fruit from these trees was left to rot each December on the ground. I always wanted to stop and ask the people who lived in these houses if I could have a few, but usually I had two toddling twins running ahead of me and so always put it off for another day. But this all changed a few years back when my neighbor George started knocking on doors and asking people if he could collect their fallen fruit. George is in his late 70s, has a big smile for everyone, and loves to chat. How could anyone refuse him? Luckily George also knows that I love persimmons (from all that chatting we’ve done over the years), so each December he now gives me persimmons by the bagful, and I, in turn, give him persimmon cake.\u003c/p>\n\u003cp>I came up with my Hachiya persimmon cake recipe as a way to use up all those lovely persimmons George leaves on my doorstep. If you’d like to try the sweet, nuanced flavor of Hachiya persimmons, this might be a good recipe to try because it’s fast and easy. Although the recipe calls for some fresh orange juice and brandy or cognac -- all of which nicely accent the persimmons’ sweet flavor -- you can leave them out if you don’t have them on hand. Just be sure to add in a teaspoon of vanilla if you leave out the orange juice. \u003c/p>\n\u003cp>So here’s to the Hachiya persimmon: a fruit that is lovely both inside and out.\u003c/p>\n\u003cp>\u003cstrong>Persimmon Cake with a Citrus Glaze\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One 9 x 13-inch cake\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Cake:\u003c/strong>\u003cbr>\n1 1/4 cups Hachiya persimmon pulp\u003cbr>\n2 cups flour\u003cbr>\n1 tsp baking powder\u003cbr>\n1/4 tsp salt\u003cbr>\n1 tsp baking soda\u003cbr>\n1 tsp cinnamon\u003cbr>\n1/2 tsp nutmeg\u003cbr>\n1/2 tsp ground ginger\u003cbr>\n1/2 cup softened butter\u003cbr>\n2 eggs\u003cbr>\n1 cup sugar\u003cbr>\n2 Tbsp orange juice\u003cbr>\n1 Tbsp brandy or cognac\u003cbr>\n3/4 cup raisins or currants\u003cbr>\n3/4 cup chopped walnuts\u003c/p>\n\u003cp>\u003cstrong>Icing:\u003c/strong>\u003cbr>\n1 cup powdered sugar\u003cbr>\n2 tsp orange juice\u003cbr>\n2 tsp lemon juice\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat your oven to 350 degrees.\u003cbr>\n2.\tRemove skin from persimmons and seed the fruit. Blend the pulp in a food processor or blender and set aside.\u003cbr>\n3.\tMix flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger in a large bowl and set aside.\u003cbr>\n4.\tBlend the sugar into the butter until creamy.\u003cbr>\n5.\tAdd the eggs, orange juice and cognac to the butter mixture and beat until fully incorporated.\u003cbr>\n6.\tBlend in the persimmon puree.\u003cbr>\n7.\tAdd the flour to the butter and persimmon mixture.\u003cbr>\n8.\tAdd the raisins and nuts and mix until just barely incorporated. Don’t overmix, however, as this will make your cake rubbery.\u003cbr>\n9.\tGrease a 9x13 pan and then spread the batter inside.\u003cbr>\n10.\tBake for 20 - 25 minutes, or until a toothpick comes out clean.\u003cbr>\n11.\tTo make the icing, mix the powdered sugar, orange juice and lemon juice in a bowl until you have a thick syrupy consistency. Add more lemon or orange juice if you need to thin it a bit more.\u003cbr>\n12.\tSpread the icing on top of the warm cake.\u003cbr>\n13.\tCool and serve.\u003c/p>\n\n","blocks":[],"excerpt":"About a month ago, I wrote about \u003ca href=\"http://blogs.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/\">Fuyu persimmons\u003c/a>, which are one of my favorite fall fruits. This week, I'd like to extol the virtues of the Hachiya persimmon. Hachiyas are the misunderstood fruit of winter: although they are sweet and wonderful when baked into cakes and puddings, many people are afraid to eat them because they are truly awful when immature. A firm Hachiya is extraordinarily astringent and inedible. I admit that taking a bite out of one is sort of like eating an unripe bitter walnut while suddenly having all the moisture sucked out of your cheeks and tongue. But there's a very simple way to avoid this: don't eat Hachiyas until they're ripe.\r\n","status":"publish","parent":0,"modified":1384289142,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":983},"headData":{"title":"Hachiya Persimmons | KQED","description":"About a month ago, I wrote about Fuyu persimmons, which are one of my favorite fall fruits. This week, I'd like to extol the virtues of the Hachiya persimmon. Hachiyas are the misunderstood fruit of winter: although they are sweet and wonderful when baked into cakes and puddings, many people are afraid to eat them because they are truly awful when immature. A firm Hachiya is extraordinarily astringent and inedible. I admit that taking a bite out of one is sort of like eating an unripe bitter walnut while suddenly having all the moisture sucked out of your cheeks and tongue. But there's a very simple way to avoid this: don't eat Hachiyas until they're ripe.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Hachiya Persimmons","datePublished":"2008-12-13T19:00:43.000Z","dateModified":"2013-11-12T20:45:42.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1717 http://blogs.kqed.org/bayareabites/2008/12/13/hachiya-persimmons/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/12/13/hachiya-persimmons/","disqusTitle":"Hachiya Persimmons","path":"/bayareabites/1717/hachiya-persimmons","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/hachiya-persimmons.jpg\" alt=\"hachiya persimmons\">\u003c/p>\n\u003cp>About a month ago, I wrote about \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/\">Fuyu persimmons\u003c/a>, which are one of my favorite fall fruits. This week, I'd like to extol the virtues of the Hachiya persimmon. Hachiyas are the misunderstood fruit of winter: although they are sweet and wonderful when baked into cakes and puddings, many people are afraid to eat them because they are truly awful when immature. A firm Hachiya is extraordinarily astringent and inedible. I admit that taking a bite out of one is sort of like eating an unripe bitter walnut while suddenly having all the moisture sucked out of your cheeks and tongue. But there's a very simple way to avoid this: don't eat Hachiyas until they're ripe.\u003c/p>\n\u003cp>Like Fuyus, Hachiyas range in color from light orange to a reddish sunset. They are easy to distinguish from Fuyus, however, because while the Fuyu looks like an orange tomato, the Hachiya is shaped like a large acorn. Hachiyas are lovely in both appearance and taste, just not at the same time. While they are outwardly attractive when unripe, they only become gastronomically appealing once the skin mottles and starts to shrivel over the soft ripened fruit. Yet while Hachiyas may not be pretty when they’re ready to be eaten, they are luscious when added to cakes and steamed puddings. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/ripe-persimmon1.jpg\" alt=\"ripe hachiya persimmon\">\u003c/p>\n\u003cp>Before you eat a Hachiya, make sure it is soft and squishy as you need to wait for the fruit’s tannins to break down before the pulp loses its astringency and takes on a sweet and sugary flavor. The mature fruit has a jellylike texture, which may make them seem unappealing as a raw snack, but shouldn’t stop you from cooking with them. To coax Hachiyas into ripening, just set them out on your counter or window sill for a few days to over a week, depending on how firm they are. If you’re in a hurry, you can freeze a partially ripe Hachiya for at least 24 hours and then defrost it, which helps soften and sweeten the fruit. I tried this once and it worked okay, although the taste wasn’t as sweet as a naturally-ripened persimmon. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can buy Hachiyas at the farmer’s market or grocery store during the fall and early winter, but as they grow in abundance in the Bay Area, you may be able to get them for free if you know someone with a tree. In my neighborhood, there are at least ten trees within a four-block radius of my house. For years, most of the fruit from these trees was left to rot each December on the ground. I always wanted to stop and ask the people who lived in these houses if I could have a few, but usually I had two toddling twins running ahead of me and so always put it off for another day. But this all changed a few years back when my neighbor George started knocking on doors and asking people if he could collect their fallen fruit. George is in his late 70s, has a big smile for everyone, and loves to chat. How could anyone refuse him? Luckily George also knows that I love persimmons (from all that chatting we’ve done over the years), so each December he now gives me persimmons by the bagful, and I, in turn, give him persimmon cake.\u003c/p>\n\u003cp>I came up with my Hachiya persimmon cake recipe as a way to use up all those lovely persimmons George leaves on my doorstep. If you’d like to try the sweet, nuanced flavor of Hachiya persimmons, this might be a good recipe to try because it’s fast and easy. Although the recipe calls for some fresh orange juice and brandy or cognac -- all of which nicely accent the persimmons’ sweet flavor -- you can leave them out if you don’t have them on hand. Just be sure to add in a teaspoon of vanilla if you leave out the orange juice. \u003c/p>\n\u003cp>So here’s to the Hachiya persimmon: a fruit that is lovely both inside and out.\u003c/p>\n\u003cp>\u003cstrong>Persimmon Cake with a Citrus Glaze\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One 9 x 13-inch cake\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Cake:\u003c/strong>\u003cbr>\n1 1/4 cups Hachiya persimmon pulp\u003cbr>\n2 cups flour\u003cbr>\n1 tsp baking powder\u003cbr>\n1/4 tsp salt\u003cbr>\n1 tsp baking soda\u003cbr>\n1 tsp cinnamon\u003cbr>\n1/2 tsp nutmeg\u003cbr>\n1/2 tsp ground ginger\u003cbr>\n1/2 cup softened butter\u003cbr>\n2 eggs\u003cbr>\n1 cup sugar\u003cbr>\n2 Tbsp orange juice\u003cbr>\n1 Tbsp brandy or cognac\u003cbr>\n3/4 cup raisins or currants\u003cbr>\n3/4 cup chopped walnuts\u003c/p>\n\u003cp>\u003cstrong>Icing:\u003c/strong>\u003cbr>\n1 cup powdered sugar\u003cbr>\n2 tsp orange juice\u003cbr>\n2 tsp lemon juice\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat your oven to 350 degrees.\u003cbr>\n2.\tRemove skin from persimmons and seed the fruit. Blend the pulp in a food processor or blender and set aside.\u003cbr>\n3.\tMix flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger in a large bowl and set aside.\u003cbr>\n4.\tBlend the sugar into the butter until creamy.\u003cbr>\n5.\tAdd the eggs, orange juice and cognac to the butter mixture and beat until fully incorporated.\u003cbr>\n6.\tBlend in the persimmon puree.\u003cbr>\n7.\tAdd the flour to the butter and persimmon mixture.\u003cbr>\n8.\tAdd the raisins and nuts and mix until just barely incorporated. Don’t overmix, however, as this will make your cake rubbery.\u003cbr>\n9.\tGrease a 9x13 pan and then spread the batter inside.\u003cbr>\n10.\tBake for 20 - 25 minutes, or until a toothpick comes out clean.\u003cbr>\n11.\tTo make the icing, mix the powdered sugar, orange juice and lemon juice in a bowl until you have a thick syrupy consistency. Add more lemon or orange juice if you need to thin it a bit more.\u003cbr>\n12.\tSpread the icing on top of the warm cake.\u003cbr>\n13.\tCool and serve.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1717/hachiya-persimmons","authors":["5016"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_12"],"tags":["bayareabites_2967","bayareabites_2974","bayareabites_2977","bayareabites_467"],"label":"bayareabites"},"bayareabites_1611":{"type":"posts","id":"bayareabites_1611","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1611","score":null,"sort":[1225958452000]},"guestAuthors":[],"slug":"fuyu-persimmons","title":"Fuyu Persimmons","publishDate":1225958452,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/persimmons-small1.jpg\" alt=\"persimmons\" align=\"left\">Many people seem a bit confused by persimmons. Do you cook them or eat them raw? Are they bitter or sweet? How do you eat them? It seems that whenever I buy some, either the person next to me in line or the cashier quizzically looks over and asks what I'll do with them. Everyone seems to have heard a story about some brave soul who tried one and was rewarded with a mouthful of astringent yuckiness.\u003c/p>\n\u003cp>Contrary to popular belief, only one type of persimmon is astringent when unripe -- the Hachiya persimmon. I won’t discuss the Hachiya today, other than to say that it is sugary and bursting with flavor when ripe and is the perfect base for puddings and fruit butters. Rather, I want to focus on the Fuyu, which is non-astringent, has a sweet and gentle flavor, and is often grown locally. It also happens to be delicious.\u003c/p>\n\u003cp>Fuyus are shaped like tomatoes and can range in color from light to deep orange. And, unlike Hachiyas, they can be firm when ripe (like an apple). You can cook with them or eat them raw. They’re great all by themselves as a fruit snack, can be cooked into stews or pies, or included raw in salads. Although you can wait until Fuyus get soft before you eat them, I think they are best when firm and crisp. They are also quite pretty when sliced as their seed holes make a natural star pattern. Just make sure they’re not too light in color (and definitely not greenish) as they’re only sweet when ripe.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/cut-pers1.jpg\" alt=\"persimmon slices\">\u003c/p>\n\u003cp>Persimmons are available all over the Bay Area this time of year. In addition to finding them at farmer’s markets and in grocery stores, you may also see them hanging from neighbors' trees on walks around your block as they are a popular yard tree. (Not that I am advocating stealing your neighbors' fruit. Just knock on their door and ask if you can have a few if they have an abundant crop. Chances are they aren’t eating the fruit anyway.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here are a few Fuyu persimmon recipes my family and I have been enjoying this Fall. The tart is one of my new favorites, with a sweet and delicate texture and flavor that is perfect for a cold evening. The couscous is fast to make and a great accompaniment to chicken, pork, or a vegetable stew. And, if you’re looking for something fresh, crisp and seasonal, try the salad, which is perfect as part of a family meal and pretty enough to serve to guests.\u003cbr>\nIf you've never tried this fantastic seasonal fruit, I hope you give one of these a chance.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/tart1.jpg\" alt=\"persimmon tart\">\u003c/p>\n\u003cp>\u003cstrong>Fuyu Persimmon, Pear and Walnut Rolled Tart\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 10 - 12 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 puff pastry or pie crust\u003cbr>\n2 Fuyu persimmons\u003cbr>\n1 pear\u003cbr>\n1/2 cup currants\u003cbr>\n1 Tbsp orange zest\u003cbr>\n1/4 cup sugar\u003cbr>\n1/2 cup walnuts\u003cbr>\n1 tsp flour\u003cbr>\n1 egg scrambled\u003cbr>\n1 Tbsp white sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven to 325 degrees.\u003cbr>\n2.\tOil or butter a cookie sheet and set aside.\u003cbr>\n3.\tChop persimmons and pears into 1/2-inch cubes.\u003cbr>\n4.\tPlace persimmons and pear in a bowl and mix in the currants, zest, sugar, walnuts and flour.\u003cbr>\n5.\tRoll out your pie crust or puff pastry.\u003cbr>\n6.\tLay out your pastry crust on the cookie sheet and then spoon the fruit filling in a long and full line in the center.\u003cbr>\n7.\tFold the outer edges over the center, overlapping the ends.\u003cbr>\n8.\tFold under the ends and crimp so you have a full seal.\u003cbr>\n9.\tIf desired, brush on the egg wash and sprinkle the remaining tablespoon of sugar onto the top of the pastry dough.\u003cbr>\n10.\tBake for 40 - 45 minutes or until fully baked.\u003cbr>\n11.\tIf the top crust starts to brown too much, simply cover it with foil and continue to bake until finished.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/couscous1.jpg\" alt=\"couscous\">\u003c/p>\n\u003cp>\u003cstrong>Persimmon, Fennel and Almond Couscous\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 - 6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 Tbsp olive oil\u003cbr>\n1/4 cup chopped onion\u003cbr>\n1/4 cup chopped fennel\u003cbr>\n1 whole Fuyu persimmon peeled and chopped into cubes\u003cbr>\n1/2 cup chopped unsalted raw or roasted almonds\u003cbr>\n1 tsp dried thyme\u003cbr>\n1 cup couscous\u003cbr>\n1 cup hot water, chicken broth or vegetable broth\u003cbr>\n1 Tbsp chopped flat-leaf parsley\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tChop onions, fennel and persimmons and set aside.\u003cbr>\n2.\tHeat olive oil in a medium sauce pan and add onion and fennel.\u003cbr>\n3.\tCook vegetables for about 5 minutes on medium heat, or until fennel and onions are translucent.\u003cbr>\n4.\tAdd persimmons, salt, almonds, and thyme and cook for another 2 minutes.\u003cbr>\n5.\tStir in couscous and then add hot water or broth along with a little salt to taste.\u003cbr>\n6.\tTurn off heat, cover, and let sit for five minutes.\u003cbr>\n7.\tAdd in parsley, fluff the couscous with a fork and then serve.\u003c/p>\n\u003cp>\u003cstrong>Fuyu Persimmon, Pear and Pine Nut Salad\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 - 6 people\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 bunch of cleaned raw spinach, arugula, or other leafy salad green\u003cbr>\n1 Fuyu persimmon chopped into cubes\u003cbr>\n1 pear chopped into cubes\u003cbr>\n1/2 cup pine nuts\u003cbr>\n1 Tbsp sugar\u003cbr>\nYour favorite dressing (I like to use an oil and white balsamic vinegar blend seasoned with Dijon mustard and lemon zest)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tIn a pan, heat pine nuts on medium heat, toasting gently.\u003cbr>\n2.\tSprinkle on the sugar and quickly incorporate it into the nuts so they become lightly coated.\u003cbr>\n3.\tOnce the sugar starts to meld to the nuts, immediately turn off the heat so you don’t burn the sugar.\u003cbr>\n4.\tPlace greens, persimmon, pear, and nuts in a salad bowl and mix with your favorite salad dressing.\u003c/p>\n\n","blocks":[],"excerpt":"Many people seem a bit confused by persimmons. Do you cook them or eat them raw? Are they bitter or sweet? How do you eat them? It seems that whenever I buy some, either the person next to me in line or the cashier quizzically looks over and asks what I'll do with them. Everyone seems to have heard a story about some brave soul who tried one and was rewarded with a mouthful of astringent yuckiness.\r\n","status":"publish","parent":0,"modified":1354647703,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":969},"headData":{"title":"Fuyu Persimmons | KQED","description":"Many people seem a bit confused by persimmons. Do you cook them or eat them raw? Are they bitter or sweet? How do you eat them? It seems that whenever I buy some, either the person next to me in line or the cashier quizzically looks over and asks what I'll do with them. Everyone seems to have heard a story about some brave soul who tried one and was rewarded with a mouthful of astringent yuckiness.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fuyu Persimmons","datePublished":"2008-11-06T08:00:52.000Z","dateModified":"2012-12-04T19:01:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1611 http://blogs.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/","disqusTitle":"Fuyu Persimmons","path":"/bayareabites/1611/fuyu-persimmons","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/persimmons-small1.jpg\" alt=\"persimmons\" align=\"left\">Many people seem a bit confused by persimmons. Do you cook them or eat them raw? Are they bitter or sweet? How do you eat them? It seems that whenever I buy some, either the person next to me in line or the cashier quizzically looks over and asks what I'll do with them. Everyone seems to have heard a story about some brave soul who tried one and was rewarded with a mouthful of astringent yuckiness.\u003c/p>\n\u003cp>Contrary to popular belief, only one type of persimmon is astringent when unripe -- the Hachiya persimmon. I won’t discuss the Hachiya today, other than to say that it is sugary and bursting with flavor when ripe and is the perfect base for puddings and fruit butters. Rather, I want to focus on the Fuyu, which is non-astringent, has a sweet and gentle flavor, and is often grown locally. It also happens to be delicious.\u003c/p>\n\u003cp>Fuyus are shaped like tomatoes and can range in color from light to deep orange. And, unlike Hachiyas, they can be firm when ripe (like an apple). You can cook with them or eat them raw. They’re great all by themselves as a fruit snack, can be cooked into stews or pies, or included raw in salads. Although you can wait until Fuyus get soft before you eat them, I think they are best when firm and crisp. They are also quite pretty when sliced as their seed holes make a natural star pattern. Just make sure they’re not too light in color (and definitely not greenish) as they’re only sweet when ripe.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/cut-pers1.jpg\" alt=\"persimmon slices\">\u003c/p>\n\u003cp>Persimmons are available all over the Bay Area this time of year. In addition to finding them at farmer’s markets and in grocery stores, you may also see them hanging from neighbors' trees on walks around your block as they are a popular yard tree. (Not that I am advocating stealing your neighbors' fruit. Just knock on their door and ask if you can have a few if they have an abundant crop. Chances are they aren’t eating the fruit anyway.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here are a few Fuyu persimmon recipes my family and I have been enjoying this Fall. The tart is one of my new favorites, with a sweet and delicate texture and flavor that is perfect for a cold evening. The couscous is fast to make and a great accompaniment to chicken, pork, or a vegetable stew. And, if you’re looking for something fresh, crisp and seasonal, try the salad, which is perfect as part of a family meal and pretty enough to serve to guests.\u003cbr>\nIf you've never tried this fantastic seasonal fruit, I hope you give one of these a chance.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/tart1.jpg\" alt=\"persimmon tart\">\u003c/p>\n\u003cp>\u003cstrong>Fuyu Persimmon, Pear and Walnut Rolled Tart\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 10 - 12 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 puff pastry or pie crust\u003cbr>\n2 Fuyu persimmons\u003cbr>\n1 pear\u003cbr>\n1/2 cup currants\u003cbr>\n1 Tbsp orange zest\u003cbr>\n1/4 cup sugar\u003cbr>\n1/2 cup walnuts\u003cbr>\n1 tsp flour\u003cbr>\n1 egg scrambled\u003cbr>\n1 Tbsp white sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven to 325 degrees.\u003cbr>\n2.\tOil or butter a cookie sheet and set aside.\u003cbr>\n3.\tChop persimmons and pears into 1/2-inch cubes.\u003cbr>\n4.\tPlace persimmons and pear in a bowl and mix in the currants, zest, sugar, walnuts and flour.\u003cbr>\n5.\tRoll out your pie crust or puff pastry.\u003cbr>\n6.\tLay out your pastry crust on the cookie sheet and then spoon the fruit filling in a long and full line in the center.\u003cbr>\n7.\tFold the outer edges over the center, overlapping the ends.\u003cbr>\n8.\tFold under the ends and crimp so you have a full seal.\u003cbr>\n9.\tIf desired, brush on the egg wash and sprinkle the remaining tablespoon of sugar onto the top of the pastry dough.\u003cbr>\n10.\tBake for 40 - 45 minutes or until fully baked.\u003cbr>\n11.\tIf the top crust starts to brown too much, simply cover it with foil and continue to bake until finished.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/couscous1.jpg\" alt=\"couscous\">\u003c/p>\n\u003cp>\u003cstrong>Persimmon, Fennel and Almond Couscous\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 - 6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 Tbsp olive oil\u003cbr>\n1/4 cup chopped onion\u003cbr>\n1/4 cup chopped fennel\u003cbr>\n1 whole Fuyu persimmon peeled and chopped into cubes\u003cbr>\n1/2 cup chopped unsalted raw or roasted almonds\u003cbr>\n1 tsp dried thyme\u003cbr>\n1 cup couscous\u003cbr>\n1 cup hot water, chicken broth or vegetable broth\u003cbr>\n1 Tbsp chopped flat-leaf parsley\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tChop onions, fennel and persimmons and set aside.\u003cbr>\n2.\tHeat olive oil in a medium sauce pan and add onion and fennel.\u003cbr>\n3.\tCook vegetables for about 5 minutes on medium heat, or until fennel and onions are translucent.\u003cbr>\n4.\tAdd persimmons, salt, almonds, and thyme and cook for another 2 minutes.\u003cbr>\n5.\tStir in couscous and then add hot water or broth along with a little salt to taste.\u003cbr>\n6.\tTurn off heat, cover, and let sit for five minutes.\u003cbr>\n7.\tAdd in parsley, fluff the couscous with a fork and then serve.\u003c/p>\n\u003cp>\u003cstrong>Fuyu Persimmon, Pear and Pine Nut Salad\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 - 6 people\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 bunch of cleaned raw spinach, arugula, or other leafy salad green\u003cbr>\n1 Fuyu persimmon chopped into cubes\u003cbr>\n1 pear chopped into cubes\u003cbr>\n1/2 cup pine nuts\u003cbr>\n1 Tbsp sugar\u003cbr>\nYour favorite dressing (I like to use an oil and white balsamic vinegar blend seasoned with Dijon mustard and lemon zest)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tIn a pan, heat pine nuts on medium heat, toasting gently.\u003cbr>\n2.\tSprinkle on the sugar and quickly incorporate it into the nuts so they become lightly coated.\u003cbr>\n3.\tOnce the sugar starts to meld to the nuts, immediately turn off the heat so you don’t burn the sugar.\u003cbr>\n4.\tPlace greens, persimmon, pear, and nuts in a salad bowl and mix with your favorite salad dressing.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1611/fuyu-persimmons","authors":["5016"],"categories":["bayareabites_12"],"tags":["bayareabites_2967","bayareabites_1555","bayareabites_3196","bayareabites_2974","bayareabites_2977"],"label":"bayareabites"},"bayareabites_191":{"type":"posts","id":"bayareabites_191","meta":{"index":"posts_1591205157","site":"bayareabites","id":"191","score":null,"sort":[1131264900000]},"guestAuthors":[],"slug":"persimmons-please","title":"Persimmons Please","publishDate":1131264900,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/persimmontreesmall3-703157.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/persimmontreesmall3-700820.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The first time someone asked me what a persimmon tasted like I paused for a long time. \"It tastes like a persimmon,\" was not going to do. I tried to run through all the fruits and vegetables I knew, but nothing seemed right.\u003c/p>\n\u003cp>\"It tastes like sex.\" I finally replied.\u003c/p>\n\u003cp>I was speaking of the Hachiya variety, about a hundred of which lined every windowsill or counter top of my then large communal kitchen. I had just come from an afternoon of 'persimmon hunting' with my mother in East Oakland. This activity involved climbing up a moldy ladder and onto the corrugated roof of a neighboring garage. Completely unsure if this roof was stable, I climbed onto it; placing my lanky self inside one overgrown, fruit laden persimmon tree. My very short mother stood safely below where I tossed her the fruits I could reach.\u003c/p>\n\u003cp>Persimmon hunting doesn't require camouflage but you might want to wear clothes you would to Happy Hour in a college town. A very ripe persimmon is basically a thin skinned balloon filled with orange slime. Fun.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/persimmontreesmall1-736716.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/persimmontreesmall1-733148.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The persimmon tree is a gorgeous thing. Basically invisible until autumn, the leaves and the fruit are waxy green. The tree sets at the first frost; leaves and conical, round, flattened or almost cubical fruit turning yellow and fire orange, announcing themselves gorgeously loud. A quick drive through lush North Berkeley the other day was a veritable persimmon tree show.\u003c/p>\n\u003cp>But the persimmon is enigmatic. At The French Laundry we had a small tree near the wine room and one fateful November afternoon I had a quiet but heated fight with a pastry cook. \"It's ripe,\" Matt insisted. \"No it's not,\" I replied emphatically and authoritatively. We stood like this, locked in a kind of Ernie and Bert argument about perception and truth staring down at the silent fruit. Finally it came to me. I sliced the persimmon in quarters and handed him a partially opaque piece.\u003c/p>\n\u003cp>My very tall, earnest, East Coast assistant got that terrible look on his face. I knew what the unripe persimmon was doing to him. Horrendously tannic, the immature Hachiya, (conical), persimmon is not to be taken lightly. It will pull all the moisture out of your mouth and mess you up. And not look back.\u003c/p>\n\u003cp>\"OK you're right, it's not ripe.\" He conceded, defeated.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/persimmontreesmall2-777623.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/persimmontreesmall2-775240.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>When buying Hachiyas pick fruit whose hue is as shockingly orange as you can find. Black or brown spots are ok. Place them stem side down on a sunny or warm window sill until they are completely translucent, sagging and attracting fruit flies. Prep on a large cutting board, scraping with a spoon, or other dull object, the flesh away from delicate skin. Puree this pulpy mess in a blender briefly. Store in glass or non-reactive material and lay plastic wrap or parchment paper directly on the surface to minimize oxidation.\u003c/p>\n\u003cp>The other variety, Fuyu, is quickly gaining popularity, probably due both to its versatility and the Hachiya's perplexity. The Fuyu straddles the sweet and salty kitchen seamlessly. While it is still difficult to pin down the taste of the Hachiya, the Fuyu's flavor can best be described as tasting like the scent of a freshly cut squash, but very sweet. Trying them out for the first time, my friend Jessica remarked, \"I'm looking for the acid, but there is none, it just tastes of sugar.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/persimmonspomegranatessmall4-706669.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/persimmonspomegranatessmall4-704329.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>While the Hachiya must be almost liquid before eating, (think of them as a vehicle for pectin), the Fuyu can be eaten rock solid or any version of softness that comes after leaving them out at room temperature. They take any French knife cut, especially the ineffable brunoise. In other words, they're fun to play with.\u003c/p>\n\u003cp>Here are two simple persimmon recipes, one for each varietal.\u003c/p>\n\u003cp>\u003cstrong>Persimmon Pudding\u003c/strong>\u003c/p>\n\u003cp>1 cup sugar \u003cbr>1 cup all-purpose flour\u003cbr>2 teaspoons baking soda\u003cbr>1 teaspoon ground cinnamon \u003cbr>1/2 teaspoon kosher salt \u003cbr>1/2 cup whole milk \u003cbr>1 egg\u003cbr>1/3 cup unsalted butter, melted\u003cbr>1 cup Hachiya persimmon puree \u003cbr>1 splash vanilla extract \u003cbr>toasted walnuts (optional)\u003cbr>currants (optional)\u003c/p>\n\u003cp>1) Preheat oven to 350 degrees F\u003cbr>2) Butter baking container thoroughly, apply parchment, flat, on the bottom\u003cbr>3) Sift sugar, flour, cinnamon and baking soda into a bowl, add salt and whisk\u003cbr>4) In another bowl whisk egg, persimmon puree, & vanilla extract until uniform\u003cbr>5) Create well in bowl of dries and pour in wets, mixing with whisk, wooden spoon or spatula. Right before mixture is uniform, stir in melted butter\u003cbr>6) Pour batter 3/4's of the way into the buttered container\u003cbr>7) Bake uncovered in a partial bain marie or on a baking sheet about 20 minutes\u003cbr>8) Pudding is done when middle is set and does not jiggle when tapped\u003cbr>The pudding will keep at room temperature for up to a week.\u003cbr>I like to serve it with cognac chantilly or vanilla ice cream.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/persimmonspomegranatessmall2-781667.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/persimmonspomegranatessmall2-778569.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Naked Salad\u003c/strong>\u003c/p>\n\u003cp>4 Fuyu persimmons \u003cbr>1 1/2 cups pomegranate seeds \u003c/p>\n\u003cp>1) Cut top out like a tomato. Slice bottom off, being careful not to take too much fruit\u003cbr>2) Peel persimmons, cut four pieces off core the way you might an apple\u003cbr>3) Dice persimmons into a shape slightly larger than the pomegranate seed\u003cbr>4) Mix pomegranate seeds and diced persimmon gently with a spatula\u003cbr>This salad will keep refrigerated for about three days but is best eaten fresh.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/persimmonspomegranatessmall3-737805.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/persimmonspomegranatessmall3-732297.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Dressed Salad\u003c/strong>\u003cbr>A vinaigrette made with a light vinegar such as Sherry, Champagne or white Balsamic and a buttery extra virgin olive or a nut oil would complement these fruits nicely\u003cbr>The options for green leafies are endless-- sauteed &/or fresh escarole, romaine, little gems, or any other chicories would create a bright, colorful and seasonal salad.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1258091138,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":956},"headData":{"title":"Persimmons Please | KQED","description":"The first time someone asked me what a persimmon tasted like I paused for a long time. "It tastes like a persimmon," was not going to do. I tried to run through all the fruits and vegetables I knew, but nothing seemed right. "It tastes like sex." I finally replied. I was speaking of the","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Persimmons Please","datePublished":"2005-11-06T08:15:00.000Z","dateModified":"2009-11-13T05:45:38.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"191 http://blogs.kqed.org/bayareabites/2005/11/06/persimmons-please/","disqusUrl":"https://ww2.kqed.org/bayareabites/2005/11/06/persimmons-please/","disqusTitle":"Persimmons Please","path":"/bayareabites/191/persimmons-please","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/persimmontreesmall3-703157.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/persimmontreesmall3-700820.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The first time someone asked me what a persimmon tasted like I paused for a long time. \"It tastes like a persimmon,\" was not going to do. I tried to run through all the fruits and vegetables I knew, but nothing seemed right.\u003c/p>\n\u003cp>\"It tastes like sex.\" I finally replied.\u003c/p>\n\u003cp>I was speaking of the Hachiya variety, about a hundred of which lined every windowsill or counter top of my then large communal kitchen. I had just come from an afternoon of 'persimmon hunting' with my mother in East Oakland. This activity involved climbing up a moldy ladder and onto the corrugated roof of a neighboring garage. Completely unsure if this roof was stable, I climbed onto it; placing my lanky self inside one overgrown, fruit laden persimmon tree. My very short mother stood safely below where I tossed her the fruits I could reach.\u003c/p>\n\u003cp>Persimmon hunting doesn't require camouflage but you might want to wear clothes you would to Happy Hour in a college town. A very ripe persimmon is basically a thin skinned balloon filled with orange slime. Fun.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/persimmontreesmall1-736716.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/persimmontreesmall1-733148.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The persimmon tree is a gorgeous thing. Basically invisible until autumn, the leaves and the fruit are waxy green. The tree sets at the first frost; leaves and conical, round, flattened or almost cubical fruit turning yellow and fire orange, announcing themselves gorgeously loud. A quick drive through lush North Berkeley the other day was a veritable persimmon tree show.\u003c/p>\n\u003cp>But the persimmon is enigmatic. At The French Laundry we had a small tree near the wine room and one fateful November afternoon I had a quiet but heated fight with a pastry cook. \"It's ripe,\" Matt insisted. \"No it's not,\" I replied emphatically and authoritatively. We stood like this, locked in a kind of Ernie and Bert argument about perception and truth staring down at the silent fruit. Finally it came to me. I sliced the persimmon in quarters and handed him a partially opaque piece.\u003c/p>\n\u003cp>My very tall, earnest, East Coast assistant got that terrible look on his face. I knew what the unripe persimmon was doing to him. Horrendously tannic, the immature Hachiya, (conical), persimmon is not to be taken lightly. It will pull all the moisture out of your mouth and mess you up. And not look back.\u003c/p>\n\u003cp>\"OK you're right, it's not ripe.\" He conceded, defeated.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/persimmontreesmall2-777623.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/persimmontreesmall2-775240.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>When buying Hachiyas pick fruit whose hue is as shockingly orange as you can find. Black or brown spots are ok. Place them stem side down on a sunny or warm window sill until they are completely translucent, sagging and attracting fruit flies. Prep on a large cutting board, scraping with a spoon, or other dull object, the flesh away from delicate skin. Puree this pulpy mess in a blender briefly. Store in glass or non-reactive material and lay plastic wrap or parchment paper directly on the surface to minimize oxidation.\u003c/p>\n\u003cp>The other variety, Fuyu, is quickly gaining popularity, probably due both to its versatility and the Hachiya's perplexity. The Fuyu straddles the sweet and salty kitchen seamlessly. While it is still difficult to pin down the taste of the Hachiya, the Fuyu's flavor can best be described as tasting like the scent of a freshly cut squash, but very sweet. Trying them out for the first time, my friend Jessica remarked, \"I'm looking for the acid, but there is none, it just tastes of sugar.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/persimmonspomegranatessmall4-706669.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/persimmonspomegranatessmall4-704329.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>While the Hachiya must be almost liquid before eating, (think of them as a vehicle for pectin), the Fuyu can be eaten rock solid or any version of softness that comes after leaving them out at room temperature. They take any French knife cut, especially the ineffable brunoise. In other words, they're fun to play with.\u003c/p>\n\u003cp>Here are two simple persimmon recipes, one for each varietal.\u003c/p>\n\u003cp>\u003cstrong>Persimmon Pudding\u003c/strong>\u003c/p>\n\u003cp>1 cup sugar \u003cbr>1 cup all-purpose flour\u003cbr>2 teaspoons baking soda\u003cbr>1 teaspoon ground cinnamon \u003cbr>1/2 teaspoon kosher salt \u003cbr>1/2 cup whole milk \u003cbr>1 egg\u003cbr>1/3 cup unsalted butter, melted\u003cbr>1 cup Hachiya persimmon puree \u003cbr>1 splash vanilla extract \u003cbr>toasted walnuts (optional)\u003cbr>currants (optional)\u003c/p>\n\u003cp>1) Preheat oven to 350 degrees F\u003cbr>2) Butter baking container thoroughly, apply parchment, flat, on the bottom\u003cbr>3) Sift sugar, flour, cinnamon and baking soda into a bowl, add salt and whisk\u003cbr>4) In another bowl whisk egg, persimmon puree, & vanilla extract until uniform\u003cbr>5) Create well in bowl of dries and pour in wets, mixing with whisk, wooden spoon or spatula. Right before mixture is uniform, stir in melted butter\u003cbr>6) Pour batter 3/4's of the way into the buttered container\u003cbr>7) Bake uncovered in a partial bain marie or on a baking sheet about 20 minutes\u003cbr>8) Pudding is done when middle is set and does not jiggle when tapped\u003cbr>The pudding will keep at room temperature for up to a week.\u003cbr>I like to serve it with cognac chantilly or vanilla ice cream.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/persimmonspomegranatessmall2-781667.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/persimmonspomegranatessmall2-778569.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Naked Salad\u003c/strong>\u003c/p>\n\u003cp>4 Fuyu persimmons \u003cbr>1 1/2 cups pomegranate seeds \u003c/p>\n\u003cp>1) Cut top out like a tomato. Slice bottom off, being careful not to take too much fruit\u003cbr>2) Peel persimmons, cut four pieces off core the way you might an apple\u003cbr>3) Dice persimmons into a shape slightly larger than the pomegranate seed\u003cbr>4) Mix pomegranate seeds and diced persimmon gently with a spatula\u003cbr>This salad will keep refrigerated for about three days but is best eaten fresh.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/persimmonspomegranatessmall3-737805.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/persimmonspomegranatessmall3-732297.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Dressed Salad\u003c/strong>\u003cbr>A vinaigrette made with a light vinegar such as Sherry, Champagne or white Balsamic and a buttery extra virgin olive or a nut oil would complement these fruits nicely\u003cbr>The options for green leafies are endless-- sauteed &/or fresh escarole, romaine, little gems, or any other chicories would create a bright, colorful and seasonal salad.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/191/persimmons-please","authors":["5021"],"categories":["bayareabites_1653"],"tags":["bayareabites_2967","bayareabites_2974","bayareabites_467","bayareabites_814"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. 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No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. 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