Fuyu Persimmon Relish Recipes

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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 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

SPICY PERSIMMON CHUTNEY



Spicy Persimmon Chutney image

A tangy relish that's a nice variation on the more traditional cranberry sauce. Originally submitted to ThanksgivingRecipe.com.

Provided by Ibby

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Yield 32

Number Of Ingredients 12

1 ½ cups cider vinegar
1 cup chopped onion
1 large Granny Smith apple - peeled, cored and chopped
1 cup golden raisins
¾ cup white sugar
¼ cup lemon juice
1 green chile peppers, seeded and minced
1 tablespoon minced fresh ginger root
1 tablespoon lemon zest
1 teaspoon ground coriander seed
⅛ teaspoon ground cloves
4 Fuyu persimmons, peeled and chopped

Steps:

  • In a large saucepan combine the apple cider vinegar, chopped onion, chopped apple, golden raisins, sugar, lemon juice, chili, ginger, lemon peel, coriander and cloves. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until mixture thickens, stirring frequently, about 25 minutes. Add the persimmons and simmer until the persimmons are tender about 5 to 10 minutes.
  • Remove from the heat and let cool completely. Cover and refrigerate chutney. May be made a day or two ahead.

Nutrition Facts : Calories 44.6 calories, Carbohydrate 11.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 1.6 mg, Sugar 8.4 g

RAW CRANBERRY RELISH WITH FUYU PERSIMMON



Raw Cranberry Relish With Fuyu Persimmon image

Tart cranberries meet their perfect match in persimmons, the glorious fruit that ripens in time for Thanksgiving. For this cranberry relish, use Fuyu persimmons, which are eaten while still hard, like apples.

Provided by Anna Thomas

Yield Makes about 2½ cups

Number Of Ingredients 6

12 oz. fresh cranberries
1 large navel orange
2-3 Fuyu persimmons (8 oz.)
Pinch sea salt
⅓ cup sugar, plus more to taste
2-3 tsp. fresh lemon juice

Steps:

  • Wash the cranberries well and pick them over, discarding soft ones. Scrub the orange and dry it. Use a microplane to grate off the zest and measure out 2 teaspoons, then peel the orange and remove the white pith, and break into segments. Wash the persimmons, trim out their stems and cores, and cut them into roughly 1-inch pieces.
  • Combine the cranberries, orange, grated zest, persimmons, and a pinch of sea salt in the container of the food processor and pulse briefly, just to break everything up. Add the sugar and 2 teaspoons lemon juice, pulse again, and taste. If you think you need more sweetness, add a tiny bit more sugar; if you need acid, add a drop of lemon juice.
  • Pulse once more to blend the seasonings, but do not overprocess. This relish should have a gravelly texture, with distinct pieces of golden persimmon showing among the cranberries.

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