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Persimmon

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FOOD
December 23, 2010
Persimmon margarita Total time: 12 minutes Servings: 1 Note: Adapted from Tim Staehling, the Hungry Cat. To make simple syrup, heat equal parts sugar and water until the sugar has dissolved. Remove from heat and cool before using. 2 to 3 ripe Fuyu persimmons 1/2 ounce simple syrup (or to taste) Ground cinnamon, for rimming the glass Fine salt, for rimming the glass Lime wedge, for rimming the glass 1 3/4 ounce tequila reposado 1 ounce lime juice, fresh-squeezed Lime wheel, for garnish 1. Make the persimmon purée: In a blender, purée the persimmons (with skins)
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NEWS
November 19, 2013 | By Noelle Carter
Thanksgiving is little more than a week away, and it's never too soon to start planning your menu. Food editor Russ Parsons and I are demonstrating videos of classic dishes on the blog every couple of days to get you in the mood. If you're planning on a rich multi-course feast for the holidays (and why shouldn't you be?), it's probably a good ideas to start it off with something light, crisp and fairly simple. This salad from Russ, made with Fuyu persimmons, is just the thing. Russ demonstrates the recipe in the video above.
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NEWS
November 21, 2012 | By Noelle Carter
If you're planning on a rich multi-course feast for the holidays (and why shouldn't you be?), it's probably a good idea to start it off with something light, crisp and fairly simple. This salad, from Times Food editor Russ Parsons, made with Fuyu persimmons, is just the thing. The recipe is demonstrated in the video at left by Russ Parsons. Persimmon salad is one of the favorite holiday recipes we've collected in our "Los Angeles Times Holiday Handbook. " The book shares more than 110 seasonal recipes to help you celebrate Thanksgiving, Hanukkah , Christmas and New Year's.
FOOD
June 5, 2013
Total time: 40 minutes Servings: 8 Note: Fuyus are the small, crisp persimmons. They're only slightly sweet, so when paired with an assertive vinaigrette, they make a refreshing salad. 2 pounds Fuyu persimmons Juice of 1 lime 1/2 teaspoon ground cumin 1/2 serrano chile, seeded and minced Salt 1 tablespoon walnut oil 1/4 cup pomegranate seeds (about 1/4 pomegranate) 3 tablespoons chopped walnuts, toasted 2 tablespoons chopped cilantro 1. Cut off the tough green calyxes and slice each persimmon in 10 to 12 wedges.
FOOD
November 17, 2011
Thanksgiving dinner is an exercise in overkill. There are so many dishes, so much food, so many different flavors, so much richness. Getting off to the right start is important. What could be better than this light, crisp, slightly sweet and spicy salad from Russ Parsons that's based on the best of California's fall flavors: persimmons, walnuts and pomegranates? Even better, this dish is so simple to put together that you can safely hand it off to whoever's standing around the kitchen looking for something to do. It really is almost impossible to mess up. The one exception: It does have to be made within a couple of hours of serving or the cut persimmons will darken.
FOOD
June 5, 2013
Total time: 40 minutes Servings: 8 Note: Fuyus are the small, crisp persimmons. They're only slightly sweet, so when paired with an assertive vinaigrette, they make a refreshing salad. 2 pounds Fuyu persimmons Juice of 1 lime 1/2 teaspoon ground cumin 1/2 serrano chile, seeded and minced Salt 1 tablespoon walnut oil 1/4 cup pomegranate seeds (about 1/4 pomegranate) 3 tablespoons chopped walnuts, toasted 2 tablespoons chopped cilantro 1. Cut off the tough green calyxes and slice each persimmon in 10 to 12 wedges.
FOOD
October 16, 2009 | By David Karp
The so-called Tsurunoko or Chocolate persimmon is a most mysterious, elusive and alluring fruit. Technically speaking, it belongs to the obscure class of "pollination-variant, nonastringent" persimmons, in which small quantities of alcohol exuded from the seeds cause the tannins in the flesh to clump together, turning the pulp brown, softening the astringency and developing a rich, distinctive flavor. In addition to being very sweet, as any decent persimmon should be when ripe, a Chocolate persimmon offers a spicy complexity that is most appealing.
REAL ESTATE
May 2, 1993 | California Assn. of Nurserymen
Persimmon trees are a fabulous sight for many weeks in the autumn. Their foliage will turn yellow, orange or scarlet depending on the cultivar used. After the foliage cover is gone the scarlet-orange colored fruit are visible. All of this happens even in the mildest of coastal climates. The fruit of the persimmon is delicious when ripe, and many make jam with it. It also makes wonderful cookies and pudding for the holiday gatherings. Try drying the fruit. It's tasty as a snack.
FOOD
December 23, 2010
Diospyros Cup Total time: 7 minutes Servings: 1 Note: Adapted from Brian Summers, Test Kitchen. To make the ginger maple syrup, stir 3 parts Grade B maple syrup with 1 part fresh ginger juice. Summers uses chocolate persimmons when in season. 1/2 persimmon, cut into pieces 2 ounces gin 3/4 ounce fresh lemon juice 3/4 ounce ginger maple syrup 1/2 ounce bitter lemon soda or club soda Thin slices of persimmon, for garnish Place the persimmon into a shaker and muddle.
NEWS
December 1, 1985
An open letter to programmers: If I do not get to see "The Shop Around the Corner," starring James Stewart, this holiday season, then you need not expect to receive any of my rutabaga-persimmon fruitcake. Jo-Ann Bowser, Torrance
CALIFORNIA | LOCAL
January 7, 2013 | By Daniel Siegal, Los Angeles Times
William Johnson has been fighting for several years to keep his small farm alive, but the General Plan that the city of La Cañada Flintridge is getting ready to adopt won't do him any favors. It appears likely that Johnson will be forced to close his operation and perhaps tear out a 475-tree persimmon grove. Johnson has owned his 67-acre parcel along Angeles Crest Highway in the hills above La Cañada Flintridge since about 1997. He also makes use of 11 acres owned by Southern California Edison.
NEWS
November 12, 2012 | By Jeff Spurrier
Come fall in Southern California, they are markers of the season: persimmons hanging on the tree, even as leaves are dropping. Some varieties can hold fruit until Christmas. Originating in China and cultivated extensively in Japan, the persimmon ( Diospyros kaki ) comes in thousands of varieties. They vary in taste, shape and ripening calendar, but for the backyard grower, the choice boils down to Fuyu and Hachiya. The former can be eaten right off the tree, ripening up as crisp and sweet as an apple once the round fruit gets more orange than yellow.
NEWS
November 1, 2012 | By Betty Hallock
Dried persimmons, called hoshigaki , are an Asian winter delicacy, peeled and dehydrated whole by hanging the Hachiya fruit for several weeks and regularly hand-massaging them until their natural sugars form a delicate, dusty bloom on the surface that looks like snowy frost. Inside, the dried persimmons are tender and moist, their flavor concentrated. Japanese American farmers brought the traditional Japanese hoshigaki method to the U.S., but because the process is so labor-intensive, commercial production wasn't feasible.
NEWS
October 13, 2012 | By Russ Parsons
There are two main families of persimmons and though they may share color and flavor, in the most important ways they couldn't be more different. Hachiya persimmons, the large acorn-shaped ones, need to be softened to an almost mousse-like texture before they are ready to eat. Approached too early, they are astringent and unpleasant, but when they are soft enough to spoon, they are luscious. Fuyu persimmons, which are small and squat, can be eaten crisp, and though their flavor will never be quite as unctuously sweet as a Hachiya, it is remarkably flexible.
FOOD
May 26, 2012 | By Jessica Gelt, Los Angeles Times
Shrubs - they're not just for hiding in! Tart, acidic and weirdly, wonderfully refreshing, drinking vinegars known as "shrubs" are finding a savory home on a growing number of Los Angeles drink menus. Sometimes they're added to soda water as an alternative to mainstream sodas, and sometimes they're mixed with booze as a mouth-pleasing alternative to predictable acids such as lemons and limes. Either way, they're adding a welcome new dimension to the ever-evolving Los Angeles craft cocktail scene.
FOOD
November 17, 2011
Thanksgiving dinner is an exercise in overkill. There are so many dishes, so much food, so many different flavors, so much richness. Getting off to the right start is important. What could be better than this light, crisp, slightly sweet and spicy salad from Russ Parsons that's based on the best of California's fall flavors: persimmons, walnuts and pomegranates? Even better, this dish is so simple to put together that you can safely hand it off to whoever's standing around the kitchen looking for something to do. It really is almost impossible to mess up. The one exception: It does have to be made within a couple of hours of serving or the cut persimmons will darken.
FOOD
November 15, 2000
I live in Gardena and have grown chocolate persimmons for many years. And like in your article ("Persimmons," Nov. 8), those fruits that did not pollinate properly would be astringent and seedless. Also, the seedless fruit will not be properly formed and the blossom-end of the fruit will be dimpled and not pointed. I pick out the dimpled fruit and pop them in a freezer for a day and let it defrost for another day or so. The fruit will turn brown and the flesh will be Jell-O-like. I take a spoon and pop it into the fruit and make [a snack]
NEWS
October 13, 2012 | By Russ Parsons
There are two main families of persimmons and though they may share color and flavor, in the most important ways they couldn't be more different. Hachiya persimmons, the large acorn-shaped ones, need to be softened to an almost mousse-like texture before they are ready to eat. Approached too early, they are astringent and unpleasant, but when they are soft enough to spoon, they are luscious. Fuyu persimmons, which are small and squat, can be eaten crisp, and though their flavor will never be quite as unctuously sweet as a Hachiya, it is remarkably flexible.
FOOD
December 23, 2010
Diospyros Cup Total time: 7 minutes Servings: 1 Note: Adapted from Brian Summers, Test Kitchen. To make the ginger maple syrup, stir 3 parts Grade B maple syrup with 1 part fresh ginger juice. Summers uses chocolate persimmons when in season. 1/2 persimmon, cut into pieces 2 ounces gin 3/4 ounce fresh lemon juice 3/4 ounce ginger maple syrup 1/2 ounce bitter lemon soda or club soda Thin slices of persimmon, for garnish Place the persimmon into a shaker and muddle.
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