| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Japanese | Fruits | 1 | Info file |
INGREDIENTS
| -See also Wild Persimmons |
INSTRUCTIONS
SEE DIRECTIONS The several varieties of trees that bear the edible persimmon fruit are members of the EBONY family, Ebenaceae. The Japanese persimmon, or kaki, Diospyros kaki, native to China and Japan, is the most important commercially. The black sapote, D. digyna, native to tropical Mexico and Central America, was important in the pre-Columbian diet there. One U.S. species, the common persimmon, D. virginiana, which grows from Connecticut to Florida and west to Kansas, bears fruit that is edible when fully mature. Another, the Texas persimmon, D. texana, bears inedible fruit. Persimmons are also grown as ornamentals or for their wood. [R. J. Knight, Jr; Grolier Encyclopedia] SEASON: October through December. LOOK FOR: Slightly firm, plump fruit with smooth, unbroken skin and the stem cap attached. Avoid bruised or too soft fruit. Oriental varieties are most common; smaller native persimmons are usually home grown. (See Wild Persimmons) TO STORE: When ripe, refrigerate persimmons and use them within 1 to 2 days. TO PREPARE: Remove the caps. Press native persimmons through a food mill or strainer to remove the seeds and skin before using the fruit in recipes. For dessert or a snack, place an Oriental persimmon, stem end down, on a plate; cut gashes through the top skin so that the pulp can be eaten with a spoon. Source: The New Good Housekeeping Cookbook ISBN: 0-688-03897-2 Typos by Dorothy Flatman 1995 Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Nov 22, 98
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