mary eats

“If it not be ripe it will drawe a mans mouth awrie with much torment; but when ripe it is as delicious as an Apricock” - Captain John Smith, 17th century.

Fuyu persimmons

October marks the arrival persimmons to Korea’s markets, tables, and tree branches. Having not tried one until I came to Seoul it was surprising to learn that the persimmon was a popular fruit in the American South in the 17th century, primarily used in baked goods, puddings, and such.

I recall having seen them in Olympia’s Eastside Co-op, sequestered to the far corner of the produce case, contained in a plastic tray, ripened to a barely stable mush, surrounded by a cloud of fruit files. Needless to say, I never purchased one.

Korean persimmon tree

Persimmons are a tricky fruit, the many varieties fall into two categories, astringent and non-astringent. The former, most likely tasted by Captain John Smith, contain high levels of tannins (red wine pucker) and cannot be eaten until it is puddingly soft. Non-astringent varieties, including the popular fuyu, sold in the Korean grocery stores and off the back of trucks, can be eaten hard or soft. However, the indigenous Korean variety, whose shape sags like a teardrop, is tres astringent. Better to look at, than to bite.

dried persimmons, kotkam

For Koreans, persimmons are commonly consumed and used in desserts. Dried persimmons are often stuffed with walnuts and sliced into rounds to be served with tea. They are also mixed with ginger to create a tasty “punch”, Sujonggwa, which is often served at the end of a Hanjeongsik meal. Persimmon vinegar is popular with the health conscious, as it is said to help digestion after heavy meals by dinking a glass of water graced with a teaspoon of vinegar. Bottoms up!
Hanjeongsik meals are multi course meals providing an array of side dishes.

Earlier this month my kitchen (toaster oven) was a flurry with persimmon related activity. Counted among the successes, a persimmon and jujube bar, a persimmon cream cheese tart, and wait for it, a persimmon cheesecake. Not so successful, getting the walnuts into the dried persimmons and slicing them into neat rounds, or the crust for the tart. I blame it on the toaster oven.

Persimmon and Jujube Bars with Lemon Icing
Adapted from an online recipe from the webstie recipes.epicurean.com
Prep time 45 minutes. Baking time 15 minutes
Makes 16 delicious cookies.

Ingredients for the persimmon bars
Ingredients
16 Korean dates jujubes
4 Soft persimmons
1 1/2 teaspoons lemon juice
1 teaspoon baking soda
1 egg, beaten
1 cup light brown sugar
1/2 cup soybean or other vegetable oil
1 3/4 cups all-purpose flour
1 teaspoon salt,
1 teaspoon ground cinnamon,
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup chopped pecans or walnuts

3/4 cups powdered sugar
2 Tbsp lemon juice
Zest of 1/2 a lemon

1. Place the jujubes in a bowl and cover with boiling water. Cover the bowl with a plate and let soak for 30 minutes. Drain jujubes, remove pit and coarsely chop. Set aside.
2. Take four very ripe persimmons and remove skins, and stem. Using a wooden spoon, or your clean hands, press the soft persimmons through a fine meshed sieve. Discard seeds. Place the pulp in a bowl and add the lemon juice and baking soda. Set aside
3. In a large bowl combine the egg, sugar, and vegetable oil. Mix to combine.
4. In another bowl (yes, this recipe calls for a lot of dishes) mix the dry ingredients: flour, salt, cinnamon, nutmeg, and cloves. Add the flour mixture to the sugar mixture, alternating with the persimmon mixture. Stir to combine.
5. Add the chopped nuts and jujubes.
6. Pour dough into a square glass baking dish, smeared with butter.
7. Bake in your toaster oven (or real oven 350 degrees) for 15-20 minutes, depending on the strength of your oven. Use a toothpick to test for doneness

8. Let the cookie cool in pan, atop a wire cooling rack for 10 minutes. Invert baking dish and remove cookie from pan. Let cool completely on rack

9. In a small bowl (the last bowl, I promise), whisk together the powdered sugar, lemon juice, and lemon zest. Brush the glaze atop the cookie and let harden 15 minutes. Cut the cookie into bars and serve.

Not a baker? From www.sdfarmbureau.org comes other ways to enjoy fall’s bounty.

Slice Fuyu and spread with lime juice, salt, and chili powder. Eat with a slice of cheese or spread with peanut butter.

For an Autumn Salad, mix cubed Fuyu with grapes, pomegrante seeds, cubed apple, and pretty sliced green kiwi.

Top hot or cold cereal with little pieces of bright orange Fuyu.

Salsa is great when chopped Fuyu, onion, tomatillo, cilantro, and chili serrano are mixed together.

Smoothies can be blended using Fuyu, ice, lime juice, and milk. Sweeten if desired.

Syrup for hotcakes is delightful when peeled and chopped or blended Fuyu is cooked with butter and sugar.

Dehydrate thin slices of Fuyu to enjoy as a snack or to add to trail mix.

Eat up before they’re gone.