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Monday, November 30, 2009

Thin Slices of Fuyu Persimmon Help Make a Killer Amuse-Bouche

Posted By on Mon, Nov 30, 2009 at 3:27 PM

click to enlarge A Fuyu, photographed at Ferry Plaza. - CBCASTRO/FLICKR
  • cbcastro/Flickr
  • A Fuyu, photographed at Ferry Plaza.
Persimmons are springing off their trees right about now. In yesterday's Chronicle, Janny Hu suggested uses for each of the commonly available commercial varieties currently in season -- that is, both the firm Fuyu and squishier Hachiyas:
[W]hile both are terrific eaten as is when ripe, they have very different culinary uses. Hachiyas are luscious in baked goods, with their sweet, jelly-like pulp. Fuyus have an apple-like crunch and are great in salads or atop desserts.

Not to get all Paula Deen on you, but we're a little proud of a persimmon-y amuse-bouche we devised early Thanksgiving morning. As we gulped down the first of the day's many cold beers, we crisped small, uneven slices of country ham in a skillet, blanched some kale torn up into squares, and then used a mandoline to sheer off very thin circles of Fuyu perismmon, which we subsequently cut into quarters. We made short stacks, alternating kale squares with persimmon triangles, ham pieces book-ending each, so the little parcels could be easily picked up and popped into gaping mouths. We added black pepper and restrained droplets of a stellar balsamic. They were quite fine with champagne and watermelon radishes with coarse sea salt.

Persimmons are winners -- and not just because of the name's strong resemblance to that of certain blogger. They might even be good fried, we think.

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Andrew Simmons

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