Fuyu Persimmon Recipes Only

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FUYU PERSIMMON PIE



Fuyu Persimmon Pie image

Most persimmon pies are made as a custard pie with persimmon pulp. This one is made with sliced firm fruit and the delicious fall flavors of cinnamon and brown sugar. Make sure you are using Fuyu persimmons (short, squat-looking fruit--like an orange tomato) and not the astringent Hachiyas (large and acorn shaped).

Provided by Amanda123

Categories     Desserts     Pies     Fruit Pie Recipes

Time 3h30m

Yield 10

Number Of Ingredients 9

½ cup unsalted butter
3 tablespoons all-purpose flour
½ cup white sugar
½ cup packed brown sugar
¼ cup lemon juice
1 teaspoon ground cinnamon
1 (14.1 ounce) package 9-inch pie crusts
3 pounds Fuyu persimmons - peeled, cored, and sliced
1 tablespoon cinnamon sugar, or to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Melt butter in a saucepan. Stir in flour to form a paste. Add white sugar, brown sugar, lemon juice, and cinnamon; bring to a boil. Reduce heat and simmer until sugar is dissolved.
  • Line a 9-inch pie plate with 1 crust. Fill with sliced persimmons, mounding them slightly in the center. Pour sugar-butter mixture over the persimmons.
  • Sprinkle cinnamon sugar over the second pie crust. Cut into strips. Make an X with the 2 longest strips in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice.
  • Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until crust is golden brown, about 45 minutes more. Cool pie completely on a wire rack, about 2 hours.

Nutrition Facts : Calories 537.7 calories, Carbohydrate 87.1 g, Cholesterol 24.4 mg, Fat 22.1 g, Fiber 3.6 g, Protein 3.8 g, SaturatedFat 8.9 g, Sodium 198.5 mg, Sugar 20.9 g

FUYU PERSIMMON RELISH



Fuyu Persimmon Relish image

Provided by Traci Des Jardins

Categories     Condiment/Spread     Food Processor     Berry     Fruit     Sauté     Thanksgiving     Vegetarian     Currant     Fall     Winter     Vegan     Persimmon

Yield Makes 4 cups

Number Of Ingredients 9

1/2 tablespoon olive oil
1 onion, finely chopped
1 tablespoon mustard seed
1/2 cup sherry
1/4 cup sherry wine vinegar
4 firm-ripe Fuyu persimmons, finely diced and seeded if necessary (about 3 cups total)
1/4 cup dried currants
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper

Steps:

  • In heavy medium skillet over moderate heat, heat oil until hot but not smoking. Add onion and sauté until soft, about 5 minutes. Add mustard seed and sherry, then bring to boil and reduce until no liquid remains, 1 to 2 minutes. Add sherry vinegar, persimmons, and 1 cup water, then bring to boil and reduce by 3/4, about 8 minutes. Add currants and continue cooking until almost no liquid remains and currants are plumped, about 3 minutes. Remove from heat and stir in salt and pepper. Transfer 1/2 relish to food processor and pulse until smooth, about 30 seconds. Return processed relish to skillet and stir to combine. Transfer to airtight container and refrigerate at least 24 hours and up to 3 days.

FUYU BUNDT CAKE



Fuyu Bundt Cake image

The Fuyu is a non-astringent variety of persimmon (it won't dry out your mouth, I promise). They are flat not pointy. They are eaten while still firm like an apple (peeled or unpeeled). They are very sweet and creamy and slightly spicy. I love them! Most recipes made with them are salads, salsas and chutneys. This is one of the only baking recipes I've found. It is from an old Sunset magazine. It turned out wonderful! The clove taste is dominent but I liked it. It was good hot out of the oven but even better the next day. I'm going to try more baking with this type of persimmon in recipes that use apples. *Next time I make it, I think I'll try adding 1-2 tbsp of orange zest and perhaps an orange glaze. This should work in 2 loaf pans as well. *I've never had a problem with this recipe mixing the baking soda with the Fuyus, as it says, but if you're wary of the same thing happening to you that happened to Lalaloula, add the baking soda to the dry ingredients.

Provided by Engrossed

Categories     Breakfast

Time 1h15m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 16

3 firm fuyu persimmons, peeled and diced (3 cups)
2 teaspoons baking soda
1/2 cup butter, softened
1 2/3 cups sugar
2 eggs
2 teaspoons lemon juice
2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 cup walnuts, chopped finely (I used pecans)
3/4 cup raisins (I used golden)
powdered sugar, to dust if desired

Steps:

  • Grease and flour a bundt cake pan.
  • Preheat oven to 350.
  • Blend baking soda with chopped fuyus. Set aside.
  • In a large bowl beat butter with sugar. Add eggs, lemon juice and vanilla and beat until fluffy.
  • Stir in fuyu mix.
  • Sift together flour, baking powder, salt, ground cloves, cinnamon and nutmeg.
  • Stir flour mixture into fuyu mixture until just blended.
  • Stir in walnuts and raisins.
  • Pour (Spoon, it will be thick) into prepared bundt pan. Bake at 350 for 55-60 minutes or until toothpick tests clean.
  • Cool in pan 15 minutes. Turn onto rack.
  • When cool, dust with powdered sugar, if desired.

Nutrition Facts : Calories 429.6, Fat 18.2, SaturatedFat 7, Cholesterol 61.6, Sodium 618.7, Carbohydrate 63.4, Fiber 2.1, Sugar 40.3, Protein 6.1

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