Forged Ardor

Persimmons

Flavor: The flavor of a persimmon, when ripe, is compared to that of a cantaloupe or an apricot with a hint of honey sweetness. There are a few different types of persimmons. The kind found on my property are known as common persimmon, or American Persimmon.

Types: There are two common types of Persimmons, Hachiya and Fuyu. Fuyu variety can be eaten while still firm and are usually considered the sweetest.

Where: The trees are commonly found in southern New England and southeastern United States, from Kansas to Texas. Texas being where I am located.

Growth: 5 years from seed to fruit with the tree only baring fruit for an average of 7 years. Harvest from fall to winter.

Fun Fact: Persimmon seeds were used as buttons on coats during the American Civil War.

Symbolism: “Things (will) go smoothly, good fortune, harmony, and familial joy”.

Let’s get to the good stuff. Eating Persimmons. Persimmons can be eaten raw, in salads, as juice, a pie, and much more. Persimmons are a good source of vitamin A, C, manganese, potassium, copper, and antioxidants.

Pie Recipe

CRUST:

• 1 cup of flour
• 1/2 tsp of salt
  • I use sea salt for the extra health benefits
• 6 tbsp cold butter
• 4 tbsp ice cold water

INSTRUCTIONS:

Mix FLOUR (1 cup) and SALT (1/2 tsp) together. Cut the COLD BUTTER (6 tbsp) into the mixture and incorporate until pebble size crumbs form. (I prefer to do this part by hand). Add COLD WATER until the mixture can pull together. (4 tbsp-ish). Roll mix into a ball and move to a lightly floured surface. Use a rolling pin to flatten into a circle.

Pie Filling

INGREDIENTS:

• 2 eggs
• 1/2 teaspoon ground cinnamon
• 1/2 cup white sugar
• 1/4 teaspoon salt
• 2 cups half and half cream
• 1 cup persimmon pulp
• 2 tbsp melted butter
• 1 tsp lemon juice

INSTRUCTIONS:

Preheat oven to 450 Fahrenheit/230 Celsius. Place a baking sheet on the bottom shelf of the oven to pre-heat while prepping. Combine EGGS (2), CINNAMON (1/2 tsp), SUGAR (1/2 cup) and SALT (1/4 tsp). Whisk in CREAM (2 cups), persimmon PULP (1 cup), melted BUTTER (2 tbsp.) and LEMON JUICE (1 tsp). Pour into unbaked pie shell within a pie dish. Bake for 10 Minutes on previously set sheet pan already in the oven. After 10 minutes, reduce the oven temperature to 350 F/175 C and bake an additional 30 minutes. Center should still jiggle a little when pulled out. Let cool completely before slicing.

Furthermore

After harvesting the persimmons, I soaked them for about 15 minutes and then rinsed thoroughly. I removed the cap and the skin before removing the various seeds to get as much pulp as I could. Once the pulp was collected it was blended with half a cup of half and half cream from the above recipe. I did this to give the pulp a puree consistently. In doing it this way, I only needed to add an additional 1.5 cups of cream now. When I finished mixing all of the ingredients, I used a sieve while pouring the mix into the pie crust. I did this so that there would not be any random chunky bits anywhere. Also, I added about a teaspoon or so of vanilla, just felt right. I stand by that choice!

A flavor all its own in all the best ways!

Healing with Food

As mentioned above, Persimmons are a great source for vitamins and antioxidants. But what does that look like in our bodies?

Heart: 🫀 Beta-carotene and flavonoid antioxidants (neutralizer of the bad chemicals and molecules that get within the body) which helps lowers the risk of heart disease.

Eyes: 👀 Vitamin A supports vision.

Tummy: 👩‍🌾 Fiber which will aid in digestion and also helps to prevent blood sugar spikes.

Immune System: 💊Vitamin C increases the systems overall power

Inflammation: 🫄 Vitamin c and flavonoid can help reduce inflammation.

Weight Management: 🏃‍♀️For those that like to watch what they eat, persimmon fruit is low calorie and fat as well as made of good carbs. Making them a friendly snack to those that are into that kind of thing.