It's a pity that the fruit shows up on our shelves only in winter and in a very limited selection.
Out of habit, "paradise apples" are eaten as a standalone dessert, though you can also make plenty of delicious dishes from the fruit.
Persimmon recipes are designed for a variety of processing:
- Short- or long-term freezing. Put it in the freezer for a couple of days to take away the excess astringency, or keep it until spring.
- Drying – dried fruit turns out tastier than candy.
- Slicing into fruit salads.
- Making fillings for pies, sweet pizzas, and cakes.
- an excellent add-in for homemade yogurts, milkshakes, smoothies, cheese pancakes, and fritters.
The one thing chefs don't recommend is boiling persimmon – in boiling water its astringent, tart taste comes through even more strongly. That's why it's best to make kissels and compotes from other ingredients. And if you want jam, you should choose fruit that has sat a while, even with dark spots on the surface, or varieties with sweet flesh.
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The main thing is to choose a ripe and soft one - then success is guaranteed!
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