Culinary IQ: Friday, November 11, 2011; Persimmons

Steam a Pudding

I originally planned on posting information regarding some exotic fruits this week for my discussion of fruits. I decided instead to stay with fruits that can be attained locally. Most of the fruits I have discussed this week have exotic histories but have evolved into local favorites.

The persimmon is just one such fruit. With many different varieties of persimmons available they have origins in many parts of the world including the American persimmon which is native to the eastern U.S. The persimmon is a true berry by definition. There are edible and inedible varieties.


Persimmons are typically in season in the U.S. in late October thru December making them the perfect addition to a winter or holiday meal. They are versatile enough to be used as a crisp addition to a salad where they add vibrant color or steamed in a pudding with a bouquet of fall spices.


Persimmons are rich in nutrients such as vitamins, minerals, antioxidants and fiber.


With Thanksgiving just around the corner, it is the perfect time to pick up some persimmons and make them part of your family tradition, be it a salad, a pudding or a centerpiece.

I would love to hear about some of your favorite persimmon recipes. Next week I will be discussing pies in anticipation of Thanksgiving.