Fuyu Persimmon | Milkbottle

Fuyu Persimmon

Roasted pork chops and persimmon

Roasted chops with persimmon.

The persimmon, sometimes called sharon fruit or kaki, has much to commend it. Persimmons are high in beta carotine and minerals such as sodium, magnesium, calcium and iron. They also taste delicious – providing you know what you’re buying, and eat it at the right moment. There are actually two main types of persimmon: astringent, often called hachiya persimmon, and non-astringent, or fuyu persimmon.

You need to know which you’re dealing with: non-astringen or fuyu persimmon can be eaten barely ripe, they are firm and crisp, while the astringent or hayachi kind tastes rich, sweet & spicy when ripe, but mouth-puckeringly tart if they’re unripe. Fortunately, it’s not hard to tell when a hachiya persimmon is ripe, they should be so soft that their sweet, almost jelly-like flesh practically bursts through their skins.

Fresh fuyus are generally firm enough to slice and munch like an apple (peel them if you prefer, but the skin is perfectly edible); they work well in salads, baked in pies and cakes, or combined with roasted meat like in the recipe below. Hachiyas, on the other hand, are often too squishy to bite into without making a mess, it’s better to cut them in half and spoon out the flesh, or use them in jams or compotes.


Roasted pork chops and persimmon.
For the glaze:
1 small ripe fuyu persimmon
1 tbsp olive oil
1 tbsp whole grain mustard
1 tbsp white wine vinegar
2 tbsp brown sugar
pinch of salt
¼ tsp freshly ground black pepper
1 tbsp olive oil
2 2,5 cm thick pork chops
3 fuyu persimmons, sliced 1,5 cm thick
1 medium red onion, finely sliced
4 sprigs rosemary
Preheat your oven to 375 degrees F/ 190ºC. Pulse all glaze ingredients in a small blender or food processor until smooth. Heat olive oil in a large heavy skillet over medium-high heat. Season the chops generously with salt and pepper. Sear the chops on both sides until beautifully brown, about 2 minutes per side. Remove skillet from heat. Toss in the persimmon, red onion, and rosemary. Add some glaze to the pan and toss gently to coat everything. You can reserve the rest to use another time. Roast uncovered for about 15-18 minutes, or until the chops are cooked through. If you want more saucy goodness, you can cook down the reserved sauce until it’s thick and glazy and drizzle over top.
Serves 2
Oven dried persimmon slices, they taste delicious and make a great gift. Fuyu Persimmons
left Oven dried persimmon slices, they taste delicious and make a great gift.
right Fuyu Persimmons

Images: Linda Pugliese via Taverne Agency. Recipe:  Chelsea Zimmer

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