persimmons and pomegranates

November 17, 2008 |  Category:   seasonal


These have been our 2 fruits of choice of late. M’s crazy about eating pomegranates and we happily found some really big ones at Costco (a box of 6, of course). We’ve been going through them like mad. Miss C is intrigued by them as they look so appealing, like little ruby nuggets that are edible, but she can’t get past the hard kernel inside. And the persimmons? They are from my dad’s tree. He jokes that nobody steals them off his front lawn because nobody knows what they are or what to do with them. Persimmons may not be so commonly eaten here, but when they are perfectly ripe, they are like sweet custard with a most unusual flavor. We break the skin and scoop it up with a spoon. Claudine ate one a day last year for a whole month when she was a baby, but she won’t go near them this year.


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  • Alicia November 17, 2008 at 10:16 pm

    I am scared of persimmons! I once got one to try, and though it was really sweet, it had the most unbelievable reaction in my mouth, the craziest dry mouth feeling ever, and I had to spit it out. I’ll have to look up what that was, but maybe it wasn’t ripe enough? Weird. Now I stay away!

  • Jenna November 17, 2008 at 10:19 pm

    That’s because it wasn’t ripe! You have to make sure that these kind, shaped above, are completely mushy before eating or else they almost have a “furry” aftertaste. There is another kind of persimmon that is squatter – they don’t have to be as mushy to eat. This is what I suspect, that people eat them without knowing when, then they are scarred for life.

  • jennifer November 17, 2008 at 11:46 pm

    my mother-in-law is giving me a bunch of persimmons when I see her for t-day…any ideas of what to do with them besides eat them as is?

  • kitty November 18, 2008 at 12:54 am

    I loooooove pomegranates, both eating them + admiring them.
    Can’t remember persimmons much though.
    I miss star fruits. They are so pretty.

  • cindi November 18, 2008 at 5:00 am

    the blog vanilla garlic has a recipe for persimmon blondies (
    i bought some to try the recipe but they aren’t ripe yet!

  • Jenna November 18, 2008 at 8:56 am

    Jennifer, Mark just made persimon milkshakes, and he’s made ice cream and persimmon cakes and bread, but I have to say that flavor is kind of weak when you cook with them for some reason, which is why we just prefer to eat them plain. what kind of persimmons are you getting? like the ones in the photo, or the smaller ones?

  • jennifer November 18, 2008 at 10:14 am

    I think the more squat kind. Last year we either ate them for breakfast with yogurt and honey. I don’t remember them ever getting very soft and mushy though. Maybe we should have let them ripen more. I love the flavor though, kind of complex for a fruit.

  • Alicia November 18, 2008 at 12:42 pm

    after I left that comment I wikipediaed it and yes I learned all about ripeness! I guess that’s one of the downsides of trying new foods when you have no idea what they are! Thanks though because I’ll give them another try, and I’ll wait until it’s extra mushy this time!

  • Jenna November 18, 2008 at 9:39 pm

    Jennifer, the squat ones don’t have to ripen to mushiness like the bigger ones pictured above. Not sure those are the best for cooking, so I say just eat them as is!

  • Joyce November 19, 2008 at 1:58 am

    OK I’m embarrassed to ask the next questions. One would think with my love for baking and cooking I would already know the answer! So… to eat persimmons all I do is cut it in half and eat the whole inside with a spoon? As for the pomegranates, do I ust eat the ruby nuggets only? Beautiful photos!

    BTW I can’t wait to try your brussle sprout recipe!

    I wish I lived close by to at least answer your calls or emails!! I am telling all my friends about you and I’m going tosuggest your goodies to my employer for a couple of client gifts.

    Best of luck this season!

  • Jenna November 19, 2008 at 3:00 pm

    there are 2 basic kinds of persimmons – the smaller squat ones and the bigger ones that are a bit pointy on the end, as pictures above. The ones in the photo need to be completely mushy and ripe. We just break open the skin and scoop it out with the spoon while the other persimmons you can cut and peel like an apple into quarters. And pomegranates, yes, just eat the whole seeds. Some people don’t like crunching on the seeds, but after awhile you get used to it because the flavor is so good!