Fruit Hunter - Exotic Fruit: Persimmons

St. Lawrence Market is one of two major markets in Toronto located on the corner of Front and Jarvis St. The market encompasses two buildings a North and a South Building. The North Building located on the north side of Front St. contain a farmers market open during Saturdays while the South Building located on the south side of Front St. contain vegetable and fruit markets, butchers, bakeries, cheese stores, fish stores, restaurants and cafes. St. Lawrence Market is an ideal place for everyone who wants to buy fresh produce in Toronto.    

The reason why I chose to explore St. Lawrence Market because it is one of two major markets along with Kensington Market in Toronto, and close to George Brown College, St. James campus.

There are many different types of fruit around the world. “Fruits are divided into eight categories: berries, citrus, exotics, grapes, melons, pomes, stone fruits and tropical, according to either their shape, seed structure or natural habitat” (Labensky & Hauser, 2006, p. 918).

Instead of choosing apples, strawberries, blueberries, lemons, limes oranges, watermelons, pears, peaches, and cherries I decided to be adventurous and choose Persimmons, an exotic fruit. Persimmons, also known as Kaki or Sharon fruits, are from the genus Diospyros. They “are a bright orange acorn-shaped fruit with a glossy skin and a large papery blossom. The flesh is bright orange and jellylike, with a mild but rich flavor similar to honey and plums” (Labensky & Hauser, 2006, p. 924). Grown mainly in China, Japan and Korea, there are two main types of persimmon, the acorn-shaped, astringent, Hachiya and the tomato-shaped, non-astringent Fuyu. They are available from October through January, and go for $2.99 per lb.

     Non-Astrigent Fuyu Persimmon

 Non-Astrigent Fuyu Persimmon

Astringent Hachiya Persimmon

When persimmons are ripe they appear transparent in color and smooth as well as they taste crisp and sweet however, a persimmon that is unripe taste bitter, and are inedible.

If I were to cook the fruit, persimmon the cooking method I would use is baking. I would bake the fruit in bread, muffins, bread pudding, cakes and pies. In addition to baking I would also add persimmons into salads. 

Here is a Persimmon White Chocolate Bread Pudding recipe by Martha Stewart.

http://www.marthastewart.com/275469/persimmon-recipes/@center/276955/seasonal-produce-recipe-guide#318352

Photo Source: Martha Stewart

Ingredients

•   1 1/2 cups fresh Fuyu persimmon puree, or 3 Fuyu persimmons, peeled, seeded and mashed

•   Zest of 1 lemon

•   Juice of 1/2 lemon

•   1 cup sugar, plus more, for baking dish

•   Unsalted butter, for baking dish

•   10 slices (about 1 1/2 pounds) 1 1/2-inch-thick day-old or toasted brioche, cut into 1 1/2-inch pieces

•   1 teaspoon ground cinnamon

•   1/2 teaspoon freshly grated nutmeg

•   6 ounces white chocolate, coarsely chopped or chips

•   2 cups milk

•   3 large eggs

Directions 

1. Preheat oven to 350 degrees. In a small saucepan, combine persimmon puree, lemon zest, lemon juice, and 1/2 cup sugar; simmer over low heat until sugar is dissolved

2. Butter a 2-quart shallow baking dish, and sprinkle lightly with sugar. Place bread in baking dish; sprinkle with cinnamon and nutmeg.

3. In a medium saucepan, combine remaining 1/2 cup sugar, white chocolate, and milk; stir frequently over low heat. Remove from heat once chocolate melts.

Whisk eggs in a medium bowl. Slowly whisk warm milk mixture into eggs, being careful not to cook the eggs; stir in persimmon mixture. Pour mixture into baking dish, covering bread completely. Bake until filling sets, about 35 minutes.

Here is also a Watercress Salad with Persimmons and Hazelnuts Recipe by Martha Stewart as well.

http://www.marthastewart.com/275469/persimmon-recipes/@center/276955/seasonal-produce-recipe-guide#314177

Photo Source: Martha Stewart

Ingredients

•   1 teaspoon finely chopped shallot

•   1/4 cup plus 2 tablespoons freshly squeezed orange juice

•   1 tablespoon sherry-wine vinegar

•   1 teaspoon honey

•   Coarse salt and freshly ground pepper

•   1/4 cup hazelnut oil

•   1/4 cup safflower oil

•   2 bunches watercress, washed and well dried, tough stems removed

•   4 heads red endive, cut crosswise into 1/2-inch pieces

•   1/2 cup blanched hazelnuts, toasted and chopped

•   2 to 3 medium Fuyu persimmons, peeled and cut into 8 wedges

•   4 ounces soft, ripened goat cheese, such as Bijou, Humboldt Fog, or Bucheron, cut into 8 wedges

Directions

1. In a large bowl, whisk together shallot, orange juice, vinegar, honey, 1/2 teaspoon salt, and 1/4

teaspoon pepper. Slowly whisk in oils until mixture is emulsified; season with salt and pepper.

Add red endive and watercress to bowl with dressing; lightly toss. Add hazelnuts and transfer salad to a

large chilled platter. Place persimmon wedges and cheese around edge of platter; serve immediately.

What I learned from this experience is there many different types of fruit in the world, and the food service industry uses and creates many different dishes. Also, there are many different markets along with grocery stores in the city.

Source:

Labensky, S., Hauser., (2006). In On Cooking: Textbook of Culinary Fundamentals. New Jersey: Pearson, 919-941.

Martha Stewart Seasonal Produce Recipe Guide (Persimmon Recipes)

http://www.marthastewart.com/275469/persimmon-recipes/@center/276955/seasonal-produce-recipe-guide