Fuyu Persimmon

We have persimmons coming out our ears these days and they make the perfect baby food.

Naturally sweet these are unique and yet so easy to try.

Today we're using the Fuyu because they can be eaten when they are still firm, just like an apple.

You can eat the skin but for the little we're going to remove it.

Hachiya can only be eaten when completely ripe, to the point of actually being mushy.

I learned this the hard way.

Mine was just soft with a bit of pressure (like a ripe avocado) when I ate a piece.

And then it felt like all the saliva was sucked out of my mouth, it was so incredibly bitter.

So for now we'll stick with the very friendly and sweet Fuyu.

The result is a puree the texture of applesauce without any tartness.

Fuyu Persimmon

Fuyu Persimmon, peeled and cut into smallish chunks

Steam until fork tender.

I have plans for some persimmon pancakes :)

Puree or mash, add water if needed until you reach the desired consistency.

Alternatively you can add them to a pot with a bit of water (I used 1/2 cup for 9 persimmons),

cover with a lid and simmer until fork tender.

Enjoy!

*Variations

-Add cinnamon, nutmeg or ginger

-Puree with a bit of coconut milk

-Mix in some minced mint

-Add to grains like oatmeal or quinoa

-Combine with whole milk yogurt or cottage cheese

-Combine with winter quash

-Add chicken, turkey or pork

*Storage

Refrigerate for up to 3 days or freeze for up to 3 months

*Benefits

Persimmons are high in fiber, vitamins A & C, as well as potassium, manganese, copper and phosphorus.

Have you ever eaten a persimmon?