The easiest way to get rid of the viscosity of a persimmon is to let it sit for one to two weeks. During this time, the berry will ripen, and the mature one does not knit by definition. But who will wait two weeks? Therefore, there is a simple and relatively quick method - put it for a day with apples or bananas in a plastic bag. Or you can send the persimmon to the freezer for 10-12 hours - after defrosting, the berry will lose its viscosity, but, unfortunately, some taste.
In order not to have to deal with the astringent properties of persimmons, choose only mature fruits (the tail should be dry and brown, the sides should be soft, and the skin should be translucent) or buy a variety of kinglets. Even the unripe fruits of the beetle are always tender and sweet, and the flesh is brown, which is why it is also called chocolate persimmon. The difference between the kinglet and sharon - the most common variety on sale - is that the berries develop from male flowers. But remember: the tail of the fruit must be dry, otherwise the kinglet will turn out to be tart and tasteless.
Persimmon contains glucose, sucrose, vitamins A, C, P, in addition potassium, iron, copper, calcium, manganese, magnesium and iodine. The orange color of the berry is due to beta-carotene, which is good for the skin and eyes. A persimmon mask with yolk will help get rid of acne and narrow enlarged pores.
Persimmon is good raw. Gourmets pour cream over it, sprinkle it with lemon juice, and also canned, stuffed, dried, added to salads, meat dishes, and desserts. Unripe astringent persimmons can also be used: dry and serve with tea instead of sweets.
For 2 persons: persimmon - 2 pcs., bananas - 2 pcs., oranges - 1 pc., cream 33% - 6 tbsp. l.
Squeeze juice from an orange. Peel persimmon and banana. Remove pits from persimmon. Cut the fruit into pieces and puree in a blender. Continuing to beat, pour in the orange juice. Pour the resulting mixture into glasses, pour heavy cream so that they do not mix with the juice. Top the smoothie with drops of persimmon and banana juice. Before use, all layers must be mixed.
Calorie per serving 298 kcal
Time for preparing from 10 minutes
2 points
For 7 persons: persimmon - 2 pcs., butter - 80 g, lemon juice - 2 tbsp. l, butter cookies - 125 g, eggs - 2 pcs., 33% cream - 100 ml, sugar - 400 g, cottage cheese - 500 g
Chop cookies. Combine with oil and mix until a homogeneous consistency is formed. Put the mass on the bottom of a detachable form with a diameter of 24 cm. Place in the refrigerator for 30 minutes. Beat cottage cheese with sugar (220 g), eggs, cream and lemon juice. Put in a mold on the prepared base and put in an oven preheated to 160 ° C for 35 minutes. Let cool, then refrigerate for 3 hours. Peel the persimmon and cut into slices, removing the seeds. Boil water with the remaining sugar, add persimmon and cook for 5 minutes. Let cool in syrup. Then put the jelly on the cake. Cool down.
Calorie per serving 499 kcal
Time for preparing from 180 minutes
Difficulty level on a 10-point scale 8 points
For 6 persons: persimmon - 750 g, pork - 1.5 kg, onion - 1 pc., garlic - 1 clove, green onion - bunch, celery - 1 petiole, tomatoes in their own juice - 400 g, vegetable oil, salt, ground black pepper
Salt the meat, chop and fry in oil until golden brown. Transfer to a bowl. Chop onion, celery and garlic. Peel the persimmon and cut into thin slices, removing the seeds. Chop green onions. Drain a little fat from the pan where the meat was fried. Add onion, celery and pepper and cook for 5 minutes. Add garlic, meat, water (400 ml), tomatoes, pepper. Bring to a boil and cook for 75 minutes. Put the persimmon to the pork and fry for another 10 minutes. Sprinkle with green onions before serving.
Calorie per serving 686 kcal
Time for preparing from 120 minutes
Difficulty level on a 10-point scale 7 points
For 4 persons: persimmon - 2 pcs., arugula - 50 g, garlic - 1 clove, flour - 2 tbsp. l., shrimps - 16 pcs., olives - 10 pcs., red onion - 1 pc., balsamic vinegar, olive oil, salt, ground black pepper
Clean the shrimp and roll in flour. Peel the garlic, cut in half. Heat oil in a saucepan, add garlic. Remove the garlic after 3 seconds. Fry the shrimp in this saucepan for a minute on each side. Mix oil with vinegar, salt and pepper. Chop the onion, olives and persimmon. Combine persimmon, arugula, onion, shrimp, dressing.
Calorie per serving 210 kcal
Time for preparing from 30 minutes
Difficulty level on a 10-point scale 4 points
For 10 persons: persimmon - 2 pcs., wheat flour - 1.5 cups, sugar - 200 g, butter - 60 g, eggs - 2 pcs., kefir - 50 ml, raisins - 100 g, cinnamon - 1 tsp, zest oranges - 2 tbsp. l., soda - 2 tsp., salt
Soak raisins in hot water (4 tablespoons) for 20 minutes. Sift flour with baking soda, salt and cinnamon. Set aside. Cut the persimmon in half and scrape out the pulp, removing the seeds. Grind into puree. Add kefir and orange zest. Beat the butter with sugar with a mixer, continuing to beat, beat in the eggs one at a time. Add persimmon puree, mix until smooth. Add the flour mixture in three additions, mixing each time. Add raisins, mix quickly and put the dough into greased molds. Bake at 180°C for 1 hour.
Calorie per serving 376 kcal
Time for preparing from 120 minutes
Difficulty level on a 10-point scale 5 points
For 5 persons: persimmon - 10 pcs.
Choose firm, light-fleshed fruits with a tail. Wash well and remove the skin in a thin layer. Do not throw away the peel - it can also be dried.
Tie a thread tightly around the ponytail and hang to dry.
A week later, a light white coating will appear on the persimmon. This is not mold - glucose is released. Ready dried persimmons are tender, fragrant and sweet. After two weeks, you can already eat it, when it concentrates enough sugar in itself, but does not dry out, and inside it will be soft and juicy.
Calorie per serving 127 kcal
Time for preparing from 50 minutes
Difficulty level on a 10-point scale 2 points
For 4 persons: persimmon - 2 pcs., blue cheese - 50 g, honey - 1 tsp, salad (any) - 100 g, sugar - 1 tsp, walnuts - 50 g, cranberry jam - 1 tbsp. l., lemon juice - 2 tbsp. l., salt, ground black pepper
For the sauce, mix lemon juice, sugar, honey, jam, salt, pepper. Wash persimmon, cut into slices. Put the salad on a plate. Place chopped persimmon on top. Drizzle with prepared sauce. Crumble the blue cheese and add to the salad.
Walnuts can be left whole, you can lightly chop in a blender. Put in salad. Drizzle again with cranberry sauce and serve.
Calorie per serving 360 kcal
Time for preparing from 25 minutes
Difficulty level on a 10-point scale 4 points
Photo: Fotolia/All Over Press
For 5 persons: persimmon - 5 pcs., 33% cream - 400 ml, fat sour cream - 120 g, honey - 2 tbsp. l., milk - 250 ml, cardamom - 4 pcs., apricot jam - 100 g, lemon juice - 2 tbsp. l., sugar - 2 tbsp. l.
Mix cream and sour cream. Pour milk into a ladle, add sugar, honey, cardamom, put on fire. Stir until sugar dissolves. Take off. Peel the persimmon, chop the pulp in a blender. Mix milk with creamy sour cream and persimmon puree. Cool down. Send the mixture to the freezer for 30 minutes. Mix apricot jam with lemon juice. Pour over ice cream, stir and freeze again.
Calorie per serving 392 kcal
Time for preparing from 210 minutes
Difficulty level on a 10-point scale 5 points
Persimmon recipes are not limited to jam. In the photo of persimmon recipes, we showed how to cook meat with pieces of juicy fruit. But persimmon recipes are much more diverse than it seems at first glance. Persimmon is good both fresh and dried. Fresh persimmons can be used to make jam, stuffing for pies, and rice with persimmons. Dried persimmon tastes like figs. All varieties of persimmons are suitable for drying, but the best dried fruits are obtained from seedless fruits. For drying, choose hard fruits, which are peeled, cut into pieces and dried at a temperature not exceeding 45 ° C, since the fruits darken at a higher temperature.
The recipe for a simple but delicious aspic pie with persimmon, which can be prepared in a little over an hour. The dough for the pie is kneaded on kefir with the addition of soda, and to make the taste of the dough more tender, melted butter is mixed in. The dough is obtained
chapter: Bulk (jellied) pies
Autumn and winter - it's time to eat persimmons. You can just eat fresh fruit, but it is much more interesting to bake these strips of oatmeal mixed with persimmon puree. An important point - the persimmon must be ripe! Only in this case,
Who would have thought that just one bright orange fruit is able to adsorb heavy metals, increase tone and vitality, normalize sugar levels, remove toxins and cholesterol from the body. It would seem that such a useful product should be found in the daily diet everywhere, but for most, persimmon dishes are something exotic. So maybe you should add more delicious exotics to your diet?
Cottage cheese casserole with persimmon in its tenderness resembles a soufflé. Pieces of orange fruit give the pastries an interesting taste, and the semolina present in the composition is absolutely not felt.
Proportions of ingredients:
- 600 g of cottage cheese;
- 600 ml of water;
- 450 g persimmon;
- 100 g semolina;
- 100 g of sugar;
- 2 eggs;
- 60 ml sour cream;
- 25 g butter;
- 50 g breadcrumbs.
Step by step casserole recipe:
- Cut the persimmon pulp into cubes, add water and bring to a boil. Then pour semolina into boiling water with fruit and cook porridge for 2-3 minutes, cool.
- Rub the cottage cheese through a metal sieve. Beat eggs with sugar. Combine semolina with persimmon, cottage cheese and beaten eggs.
- Grease a baking dish with a piece of butter and sprinkle with breadcrumbs. Transfer the curd mass into the mold, smooth it and brush with sour cream on top.
- Cook the casserole for 42-45 minutes at 180 degrees.
For a beautiful presentation, the dish taken out of the mold can be sprinkled with brown sugar, which is then caramelized using a gas burner.
Delicious roast meat recipe
From persimmons and meat, you can cook delicious twists that can diversify the daily menu and at the same time will not be lost on the festive table.
To bake meat with persimmon you will need:
- 500 g pork;
- 2 ripe persimmons;
- 100 ml of white wine;
- 60 ml soy sauce;
- 3 g dried thyme;
- 1 egg;
- 50 g breadcrumbs;
- 30 ml of vegetable oil;
- salt pepper.
We prepare as follows:
- Cut the pork into layers, which are well beaten off on both sides and marinate in a mixture of wine, soy sauce and thyme. Marinating time - 1 hour.
- Turn the persimmon into a puree. Salt and pepper the marinated meat layers. Lay mashed potatoes on top of the meat and roll up the roll, which are tied with cooking string.
- Bathe the rolls in a beaten egg and roll in breadcrumbs, then fry in vegetable oil. Then fold into a baking dish and put in the oven for 40 minutes at 200 degrees until a beautiful golden brown.
Serve this dish hot with a salad or other favorite side dish, after removing the cooking thread.
Amazingly Healthy Mozzarella Salad
Persimmon salad with mozzarella harmoniously combines the sweetness of fruits, the tenderness of cheese and the spice of herbs. In addition to vitamin benefits, the dish can also give an orange mood, which is so often lacking in the cold season.
To prepare this appetizer you need to take:
- 1 ripe but strong persimmon;
- 125 g mozzarella;
- 50 g Ruccola salad;
- 20 g sunflower seeds;
- 15 ml of olive oil;
- 15 ml of lemon juice;
- 5 g honey;
- 3 g dry Italian herbs.
Cooking method:
- Cut the persimmon into slices, which are laid out around the perimeter of the salad plate. Put a circle of cheese on top of each slice of fruit, washed and dried salad in the center of the plate.
- Mix honey, lemon juice, dry herbs and oil together. Sprinkle the salad with sunflower seeds and drizzle with the dressing.
This bright, healthy and appetizing dish can be served immediately after preparation.
Persimmon upside-down pie
Unripe persimmon fruits with dense pulp can be turned into a very tasty and cozy homemade cake - a pie made from chopped curd dough stuffed with caramelized fruit. Heat treatment and caramel completely neutralize the astringency of the persimmon.
List of products for dough and filling:
- 300 g of cottage cheese;
- 150 g of cold butter;
- 150 g flour;
- 3 g salt;
- 125 g of sugar, including 5 g in the dough;
- 75-90 ml of water, of which 60 ml for caramel;
- 2 orange persimmons
Sequence of actions:
- Rub the cottage cheese through a sieve, mix with salt, sugar and flour until crumbly. Then chop the butter into it. Pouring a little water, collect the dough in a lump and send for half an hour in the cold.
- Mix water and sugar in a pan and place over medium heat. Boil the sweet mixture until a beautiful caramel color. Cut the washed persimmon into slices.
- Line a pie dish with parchment paper. Pour caramel into the bottom, drown the persimmon slices in it, and cover everything with dough rolled out into a cake 7-8 mm thick on top.
- Bake the cake for about 20 minutes at 220-240 degrees. Hold the finished cake in shape for a while so that the caramel thickens, and then turn it over onto a serving dish and remove the paper.
If a little dough remains after the formation of the pie, it can be used for baking bagels or cottage cheese cookies. It can be stored in the refrigerator for several days until the cake is eaten.
How to cook dried persimmon
Dried or dried persimmon often appears at the New Year's feast in Georgia. There, a dish of dried persimmons is called "Chiri". In the middle lane, it will not be possible to dry the whole fruit in the fresh air, as is done in Georgia or Taiwan, but it is quite possible to dry it in slices in the oven.
This will require:
- 500 g persimmon;
- ½ lemon (juice)
How to dry:
- Wash fruits for drying and wipe dry with a towel. After that, cut them into circles of 1-1.5 cm, put them in a bowl, pour over lemon juice and mix. This will allow you to keep a beautiful drying color.
- Line a baking sheet with parchment paper and arrange the prepared circles of orange fruit on it. Put the baking sheet in the oven, preheated to 60-70 degrees. Dry with the door ajar for 6-7 hours.
For drying, only not overripe fruits with dense pulp are suitable, which are just beginning to change their color from green to orange.
Unusual ice cream
Persimmon and banana soft ice cream is delicious and amazingly healthy, because this delicacy has no sugar, no preservatives, no dyes, only the taste and benefits of fruit.
For four servings of this dessert you need to take:
- 4 persimmons;
- 1 banana;
- 5 ml lemon juice;
- cinnamon and mint for serving.
Cooking process:
- Chop the banana pulp into slices, which are sent to the freezer for 3 hours.
- Cut off the tops of persimmon fruits with a sharp knife, and carefully scoop out the pulp with a spoon to make impromptu cups.
- In a blender bowl, beat the frozen banana and persimmon pulp into a soft creamy mass. Fill fruit cups with ice cream. Sprinkle cinnamon on top and garnish with mint leaves.
This recipe is a great way to add overripe bananas. You can simply freeze them, and then use them a little at a time to make ice cream.
Mannik with persimmon in a slow cooker
Persimmon mannik in a slow cooker is a delicate pastry with a lush texture and fresh taste. A slice of such a shortbread is perfect as an afternoon snack or snack.
To prepare it you will need:
- 3 eggs;
- 100 g of sugar;
- 200 ml of kefir;
- 200 g semolina;
- 150 g of cottage cheese;
- 1 persimmon;
- 2-3 g of vanillin;
- 7 g baking powder;
- 130 g flour.
The sequence of baking in a slow cooker:
- Mix kefir with cereals and set aside for about a quarter of an hour. Rub cottage cheese through a sieve. Remove the skin from the persimmon, and puree the pulp with a blender.
- Beat eggs with sugar, add cottage cheese, fruit puree, swollen semolina and vanillin to them. Mix everything well. After that, add flour mixed with baking powder to the dough.
- Pour the dough into a greased multi-pan and cook in the “Baking” mode for an hour and a half. After baking, cool the manna on a wire rack. You can dust it with powdered sugar before serving.
Kefir in the list of ingredients can be replaced with drinking yogurt without fillers, fermented baked milk or sour milk.
Dessert "Tiramisu" with persimmon
This is a truly winter version of the Tiramisu dessert loved by many. The slightly tart taste of orange fruit perfectly complements the ricotta cream and savoyade biscuits.
Proportions of ingredients:
- 180 g ricotta or soft pasta-like cottage cheese;
- 150 g savoie biscuits;
- 2 medium or one large persimmon;
- 2 eggs;
- 80 g of sugar;
- 150 ml coffee;
- 5 ml brandy;
- rosemary and cocoa powder.
Progress:
- Boil the yolks with sugar in a steam bath until thickened with vigorous stirring. Then remove from heat and continue to stir the yolks with a whisk until they cool completely.
- Transfer the room temperature ricotta to the cooled egg whites and beat thoroughly. Separately, beat the whites into a fluffy stable mass. Then carefully combine the proteins and the yolk-curd mass.
- Cut persimmon into small equal cubes. Combine coffee with cognac, and break the cookies into halves.
- Put a spoonful of cream on the bottom of the glass, on it - cookies previously bathed in coffee, then - persimmon, cream, cookies, persimmon and cream. Tighten glasses with dessert with cling film on top and put in the refrigerator overnight or 8-10 hours.
Before serving, Tiramisu should be decorated with a few distinctive touches to the traditional decor. Powder the contents of the glass with cocoa, and beautifully place 1-2 persimmon docks and a few rosemary leaves on top.
As can be seen from the selection, a wide variety of dishes can be prepared from persimmons that will delight the taste buds of both meat eaters and sweets and vegans. But in addition to new flavor combinations, persimmon dishes can cheer you up and paint the world in bright rainbow colors.
What dishes can be prepared from persimmon? Has anyone asked this question. In this article, I will write for you the best persimmon recipes! Today we will talk about what kind of berry this "Persimmon" is and what dishes can be prepared from it. And indeed, I was not mistaken when I called persimmon a berry! It's not a fruit! Persimmon is a fleshy fruit that grows on shrubs or small trees of the Ebony family, in the subtropics or tropics.
Persimmon is an elongated fruit of bright orange color with light flesh, astringent in taste. Although for some reason it tastes like a pear to me. Now let's move on to the recipes.
Pannacotta with persimmon recipe:
- Take a ripe persimmon, peel and remove the seeds. Use a blender to turn it into a puree.
- Soak instant gelatin in warm water, stir well until completely dissolved.
- Heat cream with sugar, without boiling, remove from heat and add gelatin, mix. Cool down.
- Add puree to the cream and beat with a blender until smooth.
- Pour the mass into containers and put it in the refrigerator to harden for 5 hours. Before serving, grate dark chocolate on top and put a piece of persimmon and a mint leaf.
Ingredients:
- 50g sugar
- 300ml cream
- 10g gelatin
- 50ml water
- ripe persimmon - 1 pc.
- Beat sugar with eggs. Add softened butter, sour cream, cinnamon, cottage cheese. Stir.
- Put the mass in a ceramic mold, cover with foil. Bake in the oven for 25-35 minutes.
- Wash and cut the persimmon into small pieces. Decorate the finished casserole with persimmons.
Ingredients:
- 200g sour cream
- 3 eggs
- 1 tbsp butter
- 2y. ground cinnamon
- 50g sugar
- 50g persimmon
- 200g cottage cheese
- Wash the avocado, remove the pit, peel, cut into small pieces.
- Squeeze the juice from half a lime. Drizzle avocado with lime juice, season with salt and pepper.
- Also wash the persimmon, remove the peel, cut into slices, add to the avocado and sprinkle again with lime juice.
- Peel the daikon, cut it into thin strips with a vegetable peeler, add to the avocado and persimmon. Put down the salad.
- Now let's make the salad dressing. Peel the ginger, grate 1 tsp on a fine grater.
- Squeeze juice from the other half of the lime. Mix juice and rice vinegar with soy sauce. Add grated ginger and ginger jam. Mix everything well.
- Pour dressing over salad and sprinkle with sesame seeds.
Ingredients:
For salad:
- 1 avocado
- 1 persimmon
- ¼ daikon
- 1 handful of corn lettuce
- ½ lime
- 1 tsp black sesame
- 1 pinch ground black pepper
- 1 pinch of sea salt
for refueling:
- 30g ginger root
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 20g ginger jam
- ½ lime
