My grandmother's brother, Uncle Jim, taught me to eat persimmons. He made me think they were real treasures as we would get the ready ripe ones from the trees. I think that is why I like them today, maybe it is an acquired taste, but a look forward to them every year
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current weight: 144.0
Fitness Minutes: (125,925) Posts: 15,485 11/6/11 2:05 P
If you've cooked with tomatillos, you know how to cook with persimmons. They're the same family. Though when a persimmon ripens it changes color and gets mushy. For most people they are an acquired taste. Stick with tomatillos.
I dont' really like persimmons. I, too, use the Alton Brown underwater method of removing seeds. I use pomegranate on lots of things, sweet and savory. Even mashed potatoes. I love the look and the taste.
Nell Reston, Virginia (DC suburbs)
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I have never cooked with persimmon, but I have had persimmon jam, persimmon bread, and persimmon chutney when eating at restaurants. Should be fun to try some interesting stuff with it. I can't tell you how many times I've forgotten to turn the crock pot on. At least you had a feasable plan B.
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Fitness Minutes: (125,925) Posts: 15,485 11/5/11 3:04 P
I love pomegranates! I follow Alton Brown's method. Score the outside peel. Break it into 2-4 pieces. Put them into a bowl of cold water. Carefully remove the seeds while under the cold water. the pith from between the bunches of seeds will float in the bowl of water while the seeds will sink. Skim the pith from the top of the water then drain the seeds. Voila! It really IS that easy! As for persimmon... I have never liked them. Just be sure they are very ripe before you eat them! and there are many recipes for their use.
Did you know the crock pot works a lot better if you actually TURN IT ON? Just sayin'...
(Okay, so the pork soup is going to do eight hours on high instead of twelve on low.)
Sauteed spinach is done when it wilts. I found out the hard way that this is not the case with kale! Great flavor, but rather tough. Next time I'll cook it a bit longer.
Seeding a pomegranate: I tried the Iron Chef trick of holding it cut side-down over a bowl and whacking it with a metal cooking spoon. Works great in Kitchen Stadium but in my kitchen, not so much. Is there an easy way to seed them?
My next freggie box is going to have persimmons. I have never tasted these (my mother was rather vocal about how much she hated them). Are they best eaten raw? Or are there any good recipes for them?
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