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Persimmon, kaki or persimmon, the forgotten autumn fruit that also deserves a place in the kitchen: this is how you can take advantage of it

23 mayo, 2021

The persimmon and its persimmon variety is a typically autumnal fruit which does not yet enjoy the popularity of other seasonal products. Known in some places as rosewood, because it used to ripen from November 1, its season is shorter than that of citrus or apples, and that is why it is worth taking advantage of it now that it is at its best in the markets.

Although it is currently cultivated in different regions of Spain, most of its cultivation is concentrated in Levantine areas, with the Valencian Community as a large producing center (425,075 tons in 2018). Originally from Asia, where it is very popular in China and Japan also as an ornamental tree, it is a very tasty fruit that offers a lot of play in the kitchen.

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The consumption of persimmon, like all fruits, provides numerous benefits to the body. With about 70 kcal per 100 g of edible portion, it is rich in fiber and water, a source of minerals and vitamins, highlighting its content in vitamin A and carotenes. In addition, we must mention its contribution of flavonoids that give it antioxidant and anti-inflammatory properties.

Persimmon or persimmon?

There are different varieties of this fruit that differ in size (from 80 g to more than 250 g) and the level of stringency. Traditionally, persimmon it has already been eaten very mature to avoid to the maximum that astringent flavor that can be unpleasant in the mouth, generating a dark reddish color and a very fleshy and juicy pulp, to be eaten directly with a spoon.

Persimon

As it was already so soft, persimmon had a very short life in the markets and limited to shops close to the production center. But since the 1990s, the production of firmer varieties in which the removal of astringency: thus the persimón arose.

Recognized as a product with Protected Designation of Origin, the Ribera del Xúquer Kaki sells this fruit from the Rojo Brillante variety under the registered trademark Persimon®, although there are also persimmons produced outside the Regulatory Council on the market.

Persimon

Persimmon is a persimmon that is generally of large caliber, to which special techniques are applied after harvest with the immature fruit to eliminate this natural astringency. The result is a firm fruit, with tough flesh and thin skin, which can still be ripened at home to soften its texture and offer a sweeter and more aromatic flavor.

How to take advantage of it in the kitchen

Nowadays it is rare to find astringent persimmons on the market, since the consumer values ​​persimmon varieties much more, which offer a tasting similar to apple or pear. Yes, you can still find reddish persimmons, very soft and fleshy, in areas close to the places of production; the pulp still offers astringent nuances and a somewhat gelatinous texture It may crash, but it’s great for making compotes or jams.

Persimon

The firm persimmon is more grateful to eat natural or to use in all kinds of recipes. Thanks to its thin and edible skin, since it lacks a core or internal seeds that have to be removed, we can devour it directly in bites or cut it into slices, wedges or half moons To include in salads or fruit salads.

Rolled into very fine pieces it is perfect for preparing a carpaccio that we can turn into a first course –delicious with a good aromatic cheese– or dessert, adding berries, mint leaves, vanilla ice cream or yogurt sauce. Raw or lightly cooked, it is very tasty to take with oat flakes or a chia pudding, and it can be a excellent garnish for roast meat or poultry stews.

Persimmon Cut

Of course, it is also a suitable fruit to prepare all kinds of desserts, with or without oven. We can chop it to incorporate it into the crumb of a sponge cake or muffins, or cut it into slices to top cakes and pastries. Turned into jam, it is a very tasty filling of sweets with autumn spices, or as a topping of a cheesecake or some dessert spoon, such as a panna cotta, cheese mousse or rice pudding.

Five persimmon recipes to enjoy in the fall

Persimmon, pear and mozzarella toasts

Toasts
  • Ingredients. Baguette bread with seeds or cereals, 1 firm persimmon persimmon, 1 firm pear (Conference type), 1 scoop of fresh mozzarella, fresh spinach sprouts, fruity balsamic vinegar (optional), extra virgin olive oil and ground black pepper.
  • Elaboration. Cut the bread into slices of a not very thick finger. Wash and dry the fruit well. Drain the mozzarella from the whey and pat dry with kitchen paper; slice. Cut the persimmon and pear into thin slices, removing the core or seeds when necessary. Brush the bread with olive oil and toast in a frying pan. Assemble the toasts alternating layers of pear, persimmon, spinach and cheese. Add a dash of black pepper between the layers or on top of the cheese, and top with a few drops of good balsamic vinegar.

More details in the full recipe.

Persimmon and pomegranate salad

Persimmon salad
  • Ingredients. Mix of lettuce, 1 persimmon, 1/2 pomegranate, 4 or 5 walnuts, oil, vinegar, salt and a little Parmesan.
  • Elaboration. We wash and cut the lettuces, and arrange them on a wide and flat plate. On top we will place the sliced ​​persimmon. Then we peel the pomegranate carefully so that no piece of white skin remains, which is very bitter, and we also open the walnuts. We add them to the salad and dress with oil, salt and vinegar. If you have any with sweet notes like the cherry that I have used, all the better. Finally, before serving, we grate the Parmesan cheese into thin slices.

More details in the full recipe.

Chicken thighs with creamy persimmon persimmon sauce

Persimon Chicken
  • Ingredients for 2 people. 4 chicken drumsticks, 2 peeled persimmon persimmons, the juice of 2 oranges, 1 onion, extra virgin olive oil, salt and black pepper.
  • Elaboration. We preheat the oven to 180º C. We chop one of the persimmons and crush it with the freshly squeezed orange juice. We reserve the sauce. Brown the chicken thighs in a pan, remove and sauté the finely chopped onion. Place the chicken thighs and poached onion in a baking dish and cover with half of the orange and kaki sauce, baking for 40 minutes with heat up and down. After 20 minutes we turn the slices. We finish by adding the rest of the sauce and gratinating for 5 minutes. We cut four very thin slices of the other kaki and chop the rest. We serve the chicken thighs by placing each one on a slice of kaki and with a couple of tablespoons of sauce.

More details in the full recipe.

Crispy red cabbage salad with persimmon and pomegranate

Salad
  • Ingredients. 1 red cabbage, 2 carrots, 1 large and smooth persimmon, seeds of 1 pomegranate, 5 radishes, 45 ml of extra virgin olive oil, 15 ml of sherry vinegar, 30 ml of orange juice, 5 ml of honey, mustard of Dijon, black pepper and salt.
  • Elaboration. Discard the ugliest leaves of the red cabbage and remove the thick part of the trunk. Cut into julienne strips and arrange in a salad bowl. Grate the peeled carrots with a fine grater and add. Peel the persimmon and cut into cubes. Remove the end of the radishes and cut into thin slices. Extract the seeds from the pomegranate. Mix everything. Prepare the vinaigrette by beating the olive oil with the vinegar, the orange juice, the honey and the mustard in a bowl. Dress the salad and season to taste.

More details in the full recipe.

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Persimmon cake with red fruit frosting

Persimon cake
  • Ingredients. 1 puff pastry, 2 or 3 persimmons, sugar, water and 3 tablespoons of red fruit jam.
  • Elaboration. Defrost the puff pastry if it is frozen, or let it warm a little if it is refrigerated. We preheat the oven to 180º C. We stretch the dough slightly with some flour and a rolling pin and place it in a round mold. Add the persimmon washed and cut into thin slices. Sprinkle a little sugar and bake for 35 minutes. We can add a little more sugar halfway through cooking, and even lower the temperature somewhat and extend the baking for another 5 minutes, as long as it does not burn. While baking, we prepare the glaze. Put four tablespoons of water in a saucepan along with three tablespoons of red fruit jam, add two of sugar, bring to a boil and cook over low heat for 10 minutes. When the cake comes out of the oven, spread the glaze on top and let it cool.

More details in the full recipe.

Photos | Pixabay – Marco Verch – Paleokeittiö
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