Persimmons, Pomegranate and Pork oh my!
I love the changes that each season brings us. Ok, we live in southern California, so no fall colors, no brisk chill in the air, but the market still reflects the change.
First up, persimmons: there are two verities showing up locally, Fuyu and Hachiya. Fuyu are squat and rounded like a beefsteak tomato, boasts pumpkin color in both the skin and flesh, and firm crisp texture and flavors reminiscent of pear, dates, and brown sugar with nuances of cinnamon. I like to use them in salads and often replace apples with them in our recipes. Hachiya are more acorn like in shape and must be fully ripe or they will be quite astringent. When fully ripe they will feel almost like a water balloon, the flesh will have a jelly like texture and a candy like flavor. I like to bake the pulp in muffins and breads, spoon over ice cream or as a condiment for roasted pork or turkey.
Next, the pomegranate, also known as Granada and Chinese apple. Crack one open and oh those stunning rube corn like seeds, so shiny and bright make a perfect garnish for a fall roast. Or scatter their sweet-tart seeds into a salad. Add them to a meat sauce for that fall twist. There juice is so versatile in beverages and cocktails. Try opening them in a large bowl filled with cool water, the ripe seeds will sink, their pulpy exterior will float and your fingers won’t be purple for days.
Try Thin slices of Fuyu persimmon topper with prosciutto and burrata cheese, finish with cracked black pepper, sea salt and a drizzle of your best spicy Extra Virgin Olive Oil.