Who knew that hachiya persimmon goop and chicken broth went so well together? I got a huge box of on-the-edge hachiyas at the farmers’ market for just a few dollars, and spent about an hour dealing with them: separating the goop from the skins and tops, sieving it, and placing it it one-quart freezer bags for later use, long after persimmon season is over. I couldn’t help but toss a few cups of it in the blender with some chicken stock I had just made, just for fun, along with plenty of salt and pepper. Oh yes, did it work! Here’s what I added to the soup pot:
- chicken stock/persimmon mixture
- zucchini slices
- cooked potato slices
- cooked rice noodles
- matcha salt
- chives
It yields a broth that’s light and vibrant and tangy, yet slightly creamy. It feels preposterously healthy while eating it, and long afterward.
Is anyone doing anything interesting with persimmon goop? I’m also making oatmeal with it: milk, water, persimmon goop, crystallized ginger, currants, cinnamon, dried apricots. What else?
Fascinating. I never would have thought of that combo. At a restaurant years ago, I had a persimmon steamed pudding, which was wonderful. It also had ginger in it which would add an alluring flavor.
Yeah, I've made pudding before too, it's heavenly. Panna cotta and ice cream, too.
Synchronicity.
Tonight I made a pureed soup of corn, sweet potato, and avocado in a chicken stock base. I topped it with slices of fuyu persimmon (quick-pickled in red wine vinegar) and cilantro.
Wow — could you taste the avocado?I can easily see the other ingredients but would fear losing the precious avo and not gaining much for the soup. Tell me I'm wrong! Sounds delightful in any case.
You're wrong. The acocado was definitely there. It may have helped that I pureed the avo into the otherwise-hot soup at the last minute. If anything, I think that the persimmons actually accentuated the avocado flavor.
Good to know, and I'm glad to be wrong!
Fantastic. I just found some persimmons but they're quite expensive right now. Never tried that combination yet. Looks really delicious and something new for my taste.
Wow!!! sounds delicious and easy, thanks…
Today I made a salad dressing with fuyu goop. I found two forgotten fuyus in the back of the fridge and they were totally squishy like ripe hachiyas. I pushed them through a sieve and blended the goop with a splash of unseasoned rice wine vinegar and a smidge of toasted sesame oil, then dressed a giant bowl of mizuna, tatsoi, watercress and topped it off with a handful of goji berries and walnuts. The sweetness of the dressing was great with the slightly bitter greens.
Interesting. I never thought that it would taste great together. This is a new combination.
Hmmmm….can anyone construct a hachiya goo glaze for T-giving turkey?
yeah, persimmon dressings are great, thanks for reminding me Karena.
Glaze for turkey sounds ideal, actually. You'd have to be careful of burning it though, as the sugars will blacken rather quickly. Maybe at the very end.
plenty of good olive oil in the turkey persimmon glaze would really help the dry-ass meat as well.