Persimmon Pleasures: Recipes for Beijing’s Juicy Fruit

Popping up everywhere from hillsides and courtyards to markets and snack vendors, beautiful golden-orange persimmons are a sure sign that fall has arrived in Beijing. If you’re not familiar with persimmons (柿子, shìzi), just think of it like a tomato dressed in fall colors, infused with sweet flavors of ripe plum and apricot.

Vitamin-rich persimmons have long been used in Chinese medicine for a variety of ailments from high blood pressure to hiccups. In addition to being good for you, persimmons’ bright color and lantern-like shape make them a fun-to-eat treat.

Soft and Juicy

If you’ve never tried one, the best place to start is au naturel – carve off the top, grab a small spoon, and dig in. Make sure to choose one that is very soft to the touch for maximum sweetness. Or pop them in the freezer first and enjoy Mother Nature’s persimmon sorbet. Leave it to thaw a bit longer and you’ll have a perfect slushy.

Firm Fruit

Firmer persimmons are still considered ripe if they’re orange, but you might want to remove the peel which can sometimes leave an unpleasant astringent taste. Firmer textured fruit can be eaten like an apple or cut into chunks and slices to incorporate into savory dishes.

Little Cuties

Smaller walnut-sized persimmons are a perfect snack. Cut them in half and toss into a salad with some bitter greens like arugula and add a sprinkle of strong cheese such as bleu, feta, or goat cheese. Thread them on bamboo skewers with cubes of dragon fruit and watermelon for a colorful, irresistible afternoon snack.

Snowy White

Those flat, round white discs appearing in markets aren’t moldy fruit. Natural sugars rise to the surface when persimmons are dried in the sun, leaving a white residue. Shizibing – literally “persimmon pancake” due to its shape – can be eaten like candy, chopped up and added to oatmeal or porridge, or mixed with nuts for a quick, salty-sweet trail mix.

You can also dry persimmons at home in the oven. Remove the stem, slice thinly, place on parchment paper and dry in a low-heat oven (100֯ degrees Celsius) for 2-3 hours, turning over half-way. This quick-drying method won’t achieve the frosty, deeply sweet results of shizibing but these homemade persimmon chips make a unique, beautiful addition to an appetizer platter or quick, healthy snack.

If you haven’t tried persimmons yet, what are you waiting for? Here are a few recipes you can try on your own.

Spiced Persimmon Tea

This warming beverage can be prepared in advance and stored in the refrigerator for 2-3 days. Since it’s caffeine-free, it’s perfect as a soothing evening drink. Feel free to sweeten to taste with honey or a sprinkle of brown sugar.

Combine the following in a saucepan:

• 4 cups water
• 2 very ripe persimmons, stem removed, cut into chunks
• 1-inch piece of ginger, peeled and sliced
• 2 pieces star anise
• 3 cinnamon sticks
• 3-4 cloves

Bring to a boil, turn down the heat and simmer for 20 minutes. Strain mixture with a tea strainer or coffee filter.

Easy Persimmon Jam

• Pulp of 6 large very ripe persimmons, pureed in the blender until smooth
• 1 cup sugar
• Juice of 1 lemon
• 2 Tablespoons water
• 1 Tablespoon cornstarch

Add persimmon puree and sugar to a saucepan. Boil on medium heat for 15 minutes, whisking occasionally. Mix cornstarch and water in a separate bowl and then add to saucepan. Add lemon juice and continue to stir and cook for 15 minutes or until thickened. Pour into sterile jars and store in the refrigerator.

Tasty Tips:

-Arrange persimmon and mozzarella slices with fresh basil. Serve with sliced baguette.
-To ripen quickly, place fruit in a paper bag with a banana or apple.
-Top crackers with firm persimmon wedge and slice of prosciutto.
-Puree and serve on Greek yogurt or vanilla ice cream.
-Blend pulp of 2 large ripe persimmons, one banana and one cup of milk or almond milk (more if needed). Add honey to taste for a delicious smoothie.
-Cut firm peeled persimmons into chunks, toss with olive oil and roast at 175 degrees Celsius until tender. Toss with olive oil, salt, pepper, thyme, and a handful of arugula. Serve over pasta, garnish with parmesan.

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This article originally appeared on our sister site, Jingkids International

Images: Kirsten Harrington