how to store and eat: persimmon

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how to store & eat persimmon | wit wisdom & food

Persimmons: Persimmons, a fruit few have tried, but one that should be in the rotation of every one looking for interesting healthy options in the winter. When you try to eat seasonally the fruit options in the winter get slim. Persimmons can help round out your dose of citrus. Persimmons feel a lot like a tomato but have a sweet taste that I have fallen in love with.

The idea for this series actually starts with the persimmon. Last year a customer asked about receiving a donation every month so she could teach her class about different fruits and vegetables. I was happy to help and thought it was a great idea for adults too. When she picked persimmon I was intrigued since I had never tried one either.

I expected tart or just kind of boring, because how could something so unknown in my world be good? Certainly if it was good I would have already heard about it. I was surprised to find it sweet, juicy and not at all boring.

There are a few varieties of persimmon but the one I am using is Fuyu. The other common variety, Hachiya, can be extremely tart unless it is perfectly ripe and the Fuyu is more forgiving.

Season: fall & winter

What to look for when you buy: You want a shiny smooth fruit free of cracks and bruises. So basically what you would look for in most fruit.

How to store it: You can purchase rock hard persimmon and they will ripen on the counter at home. If you don’t need your ripe fruit you can put it in the fridge for 3 days.

How to prepare it: Cut this beauty in wedges just like you would a tomato, in wedges or don’t cut it at all and eat it like a apple.

My favorite way to use it: I like if just sliced and eaten raw thought it makes a great addition to a salad for its flavor and color. Come by the blog tomorrow for my second recipe in the Blogsgiving Dinner, Persimmon & Pear salad.

Links to some great pomegranate recipes:

Roasted Persimmons Wrapped in Pancetta - roasted and pancetta what more do you need to get you making this? A great paleo recipe
Persimmon Cookies - What?!? I am going to need some of these in my holiday baking this year. The spice combinations looks amazing.
Persimmon Mojitos - I love mojitos because they are easy for me to turn into nonalcoholic versions. The rest of you grab that bottle of rum.

how to store & eat: pomegranates

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how to store & eat: pomegranate | wit wisdom &food

Pomegranate Pomegranates have been popular for years now, because of the high antioxidants levels that are found in the fruit. I found them to be one of the most intimidating fruits on the block. For years people made it sound like it was oh so difficult to get the seeds out of a pomegranate that I always paid more to just buy the seeds. I am here to tell you it isn’t that hard and the trick I found even reduces the risk of staining your clothes.

Season: fall/early winter, September-December

What to look for when you buy: You want to find a fruit that is smooth without puckering or cracks. It should have a deep color, though color isn’t the most important factor. Most important is finding a fruit that is heavy for its size, as it will denote the fruit that is heavy with juice. This, however, always seems like the elusive advice to me.

How do I know if it feels heavy for its size when I have never purchased a pomegranate before? Good question, glad you asked.

You decide if it is heavy for its size by being that person in the store that puts a pomegranate in each hand and decides which is the heaviest. Put back the lightest, pick up a new one and repeat until you feel confident, or people start to stare at you because you have been doing this for 20 minutes. Safe bet after 20 minutes you found the heavy one!

Think of it like going to the eye doctor. When they change the lenses you are looking through and ask you to pick 1 or 2 for which is better. “this one or that one”. Once you get closer to the right one it is harder and harder to tell the difference. That is the sign you got the right fruit for you.

How to store it: Oh the options. Stored on your counter they will last a week. Stored in the fridge they will last up to 4 weeks. Remove the seeds and freeze and you will have seeds for 3 months.

How to prepare it: Fill a bowl with water. Cut the top off the pomegranate as shown in the picture. Then score the skin down the sides in 5-6 spots creating wedges. Submerge the fruit in the water and break the fruit apart along the wedges. Work the seeds out from the membrane. The seeds will skin to the bottom of the bowl and the membrane will float. Skim the membrane off and remove your seeds from the water. No stains and very little fuss.

My favorite way to use it: Throw it on a salad to give your salad extra crunch and texture or add some to a sparkling beverage for a festive drink.

Links to some great pomegranate recipes:

Roasted Brussels Sprouts w/Pomegranate & hazelnuts- sounds like a great Thanksgiving side dish
Cranberry & Pomegranate Bruschetta - This looks so delicious! I wish I had this right now.
Chocolate Pomegranate Tart - This looks like the most decadent and sensual dessert. Perfect for a romantic dinner or to eat all by yourself.

how to store & eat: starfruit

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how to store and eat: starfruit by wit wisdom & food

 

Starfruit Not the most original name for a fruit but descriptive. When I say starfruit you know exactly what I am talking about, chances are that you also have no idea what to do with it. You are good company. Matter of fact, people can’t even agree on the spelling of the fruit, is it starfruit or star fruit? I like one word so that is what I rolled with. Speaking of rolling, I would roll right past this cute little fruit. It had the texture of a grape with a sweetness similar to and apple/pear. Not at all a bad fruit just not that exciting that I would eat it frequently. If I were having a fancy cocktail party, which since I don’t drink probably won’t happen, but if it did I would cut these to spice up the garnish option. Limes are so yesterday you should go with starfruit.

Season: tropical, late spring and late fall

What to look for when you buy: A ripe starfruit will have brown edges at the points like you can see in my picture. The ripe fruit will also have lost most of its green tint and will be a nice pale yellow color. Over ripe starfruit will have brown spots. So it kind of ripens in the same stages as a banana.

How to store it: Store them on the counter at room temperature until they ripen. Once ripe you can store them in the fridge for up to two weeks. You can also freeze them which might come in hand for my fancy cocktail party idea.

How to prepare it: Simply slice the starfruit thin (1/8 inch), remove the seeds with a knife and eat like an apple slice. You can eat the skin and the flesh. I did see a few places mention cutting off the points of the star before you slice it. The fruit in my picture is much too thick you will want it a lot thinner.

How to use it: Throw it in a fruit salad, juice it, use as a garnish in salads or drinks.

Links to some great starfruit recipes:

Starfruit upside down cake- Not unlike a pineapple upside down cake this would just have a little more flare!
Startfruit sangria - It might make a fun holiday drink addition
Starfruit sherbert - If Iron Chef taught you anything it is that all ingredients can become a frozen dessert