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Wednesday, December 7, 2011

What's Cooking Roz?- Roz is cooking with Persimmons this week

Honey -Orange glazed  Persimmon Tartlets
This week I am experimenting with persimmon recipes,my own creations , so I will play on the safe side first. Then ,try a wild and out persimmon treat. You never know until you try it, surprise your taste buds I always say.
Persimmons are in season, they are the brightly orange tomato looking fruit. Which are available between  October through January, sometime February. They are often overlooked when it come to Holiday deserts. Persimmons are also surprisingly quite delicious when prepared in savory dishes too. The trick to using persimmons is to make sure they are ripe when adding them desert recipes. Ripe persimmons are tasty just eaten raw; or  halved topped with cream cheese.They are a wonderful addition to muffins, cakes , breads and pies. However if not ripened they are just about inedible, too tart, cottony like texture.

Sharon fruit, kaki , hachiya hence aka persimmons can be cooked, but only after ripening.Otherwise the fruit can be bitter. They are also a good source or vitamin A ,as we might have guessed from the orange color and some vitamin C.

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