Comments on: Persimmon Madeleines http://cookandeat.com/2006/11/02/persimmon-madeleines/#utm_source=rss&utm_medium=rss&utm_campaign=persimmon-madeleines Tasty Photos and Recipes Sat, 13 Mar 2010 17:22:27 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: persimmons http://cookandeat.com/2006/11/02/persimmon-madeleines/comment-page-1/#comment-59054 persimmons Fri, 01 May 2009 13:20:17 +0000 http://cookandeat.com/2006/11/02/persimmon-madeleines/#comment-59054 Glad to see yet another convert! Unfortunately, the answer to, “I’ve never even tried a persimmon. How many people can say that?" is most people. Even in areas which hold native persimmons as people became more urban, they seem to have become less adventuresome with regards to food. This is especially true of foods which require some knowledge before using. Now that you've found your love for persimmons, I can tell the that if you love the flavor of Asian persimmons, you'll be even more enamoured of our native Diospyros virginiana, our common or American persimmons. The flavor is even more intense and depending on the tree (or variety if cultivated) can run from a light spice note to an almost caramel. While maybe not as plentiful in NY, you should be able to find this tree there. If not, search for pulp sellers online. It used to be that you could only get the pulp during the fall harvest but now you can get it year-round. If you have anywhere to grow trees, you might give them a look. They are slow growers. BTW, the common persimmon is astringent when unripe, much like the Asian Hatchiyas. They are best used for pulp after they are allowed to ripen. Fuyus are not great for cooking but are really good for eating out-of-hand even when not fully ripe as they are not astringent. Fuyus are also good in fruit salads or anything where slicing is involved. The astringent types are also good to eat out-of-hand when ripe, but they are very soft and usually require a spoon. I love them all, but if I'm looking for flavor, ripened astringent types win, and of the group, the natives win rather handily. Enjoy the harvest. Glad to see yet another convert! Unfortunately, the answer to, “I’ve never even tried a persimmon. How many people can say that?” is most people. Even in areas which hold native persimmons as people became more urban, they seem to have become less adventuresome with regards to food. This is especially true of foods which require some knowledge before using.

Now that you’ve found your love for persimmons, I can tell the that if you love the flavor of Asian persimmons, you’ll be even more enamoured of our native Diospyros virginiana, our common or American persimmons. The flavor is even more intense and depending on the tree (or variety if cultivated) can run from a light spice note to an almost caramel. While maybe not as plentiful in NY, you should be able to find this tree there. If not, search for pulp sellers online. It used to be that you could only get the pulp during the fall harvest but now you can get it year-round. If you have anywhere to grow trees, you might give them a look. They are slow growers.

BTW, the common persimmon is astringent when unripe, much like the Asian Hatchiyas. They are best used for pulp after they are allowed to ripen. Fuyus are not great for cooking but are really good for eating out-of-hand even when not fully ripe as they are not astringent. Fuyus are also good in fruit salads or anything where slicing is involved. The astringent types are also good to eat out-of-hand when ripe, but they are very soft and usually require a spoon.

I love them all, but if I’m looking for flavor, ripened astringent types win, and of the group, the natives win rather handily.

Enjoy the harvest.

]]> By: Cookie Thursday: Persimmon Cookies | Kitchen Gadget Girl http://cookandeat.com/2006/11/02/persimmon-madeleines/comment-page-1/#comment-49972 Cookie Thursday: Persimmon Cookies | Kitchen Gadget Girl Thu, 15 Jan 2009 13:28:12 +0000 http://cookandeat.com/2006/11/02/persimmon-madeleines/#comment-49972 [...] Persimmon Madeleines [...] [...] Persimmon Madeleines [...]

]]> By: Cook & Eat » Blog Archive » Meet the Madeleines http://cookandeat.com/2006/11/02/persimmon-madeleines/comment-page-1/#comment-43568 Cook & Eat » Blog Archive » Meet the Madeleines Fri, 05 Dec 2008 20:20:36 +0000 http://cookandeat.com/2006/11/02/persimmon-madeleines/#comment-43568 [...] light cookies that have a lovely crispness on the outside and tender crumb inside. However, last time I made them, I was using a silicon madeleine tray. I’ve since picked up a metal tray which makes a world [...] [...] light cookies that have a lovely crispness on the outside and tender crumb inside. However, last time I made them, I was using a silicon madeleine tray. I’ve since picked up a metal tray which makes a world [...]

]]> By: Persimmon Desserts | cotto e crudo http://cookandeat.com/2006/11/02/persimmon-madeleines/comment-page-1/#comment-43555 Persimmon Desserts | cotto e crudo Fri, 05 Dec 2008 16:07:59 +0000 http://cookandeat.com/2006/11/02/persimmon-madeleines/#comment-43555 [...] end of a meal, whereas James Beard’s Amazing Persimmon Bread Recipe at David Lebovitz and Persimmon Madeleines at Cook & Eat might both be a delight to enjoy on special occasions. Bookmarks: [...] [...] end of a meal, whereas James Beard’s Amazing Persimmon Bread Recipe at David Lebovitz and Persimmon Madeleines at Cook & Eat might both be a delight to enjoy on special occasions. Bookmarks: [...]

]]> By: feeding maybelle http://cookandeat.com/2006/11/02/persimmon-madeleines/comment-page-1/#comment-32095 feeding maybelle Tue, 13 May 2008 21:04:47 +0000 http://cookandeat.com/2006/11/02/persimmon-madeleines/#comment-32095 I just made these, but with mango and kumquats, and they came out great. I used 3/4 of a cup of preserves I just made these, but with mango and kumquats, and they came out great. I used 3/4 of a cup of preserves

]]> By: Christine http://cookandeat.com/2006/11/02/persimmon-madeleines/comment-page-1/#comment-23528 Christine Tue, 11 Dec 2007 03:50:00 +0000 http://cookandeat.com/2006/11/02/persimmon-madeleines/#comment-23528 Your photos are amazing. With regard to persimmons, try to find the Fuyu, they are crunchy and crisp when ripe, none of the mouth-puckering nasty-ness. I will add these to my collection of persimmon recipes. Thanks! Your photos are amazing. With regard to persimmons, try to find the Fuyu, they are crunchy and crisp when ripe, none of the mouth-puckering nasty-ness. I will add these to my collection of persimmon recipes. Thanks!

]]> By: Ana http://cookandeat.com/2006/11/02/persimmon-madeleines/comment-page-1/#comment-21837 Ana Mon, 12 Nov 2007 18:18:27 +0000 http://cookandeat.com/2006/11/02/persimmon-madeleines/#comment-21837 Hi! I´m very happy I´ve found your website; I´m having so much fun reading your text and looking at your photos! I love persimmons, and here in Brazil they´re just delicious! After reading this post, I just want to buy madeleine molds and bake those! Congratulations on your great work! Hi! I´m very happy I´ve found your website; I´m having so much fun reading your text and looking at your photos! I love persimmons, and here in Brazil they´re just delicious! After reading this post, I just want to buy madeleine molds and bake those! Congratulations on your great work!

]]> By: Cook & Eat » Blog Archive » No Quince-idence http://cookandeat.com/2006/11/02/persimmon-madeleines/comment-page-1/#comment-21723 Cook & Eat » Blog Archive » No Quince-idence Fri, 09 Nov 2007 19:50:36 +0000 http://cookandeat.com/2006/11/02/persimmon-madeleines/#comment-21723 [...] a post about Quince. It’s my new fall fruit obsession. Last year, you might remember, it was persimmon. I became temporarily obsessed with the sweet and tropical tomato like fruit. Their vibrant [...] [...] a post about Quince. It’s my new fall fruit obsession. Last year, you might remember, it was persimmon. I became temporarily obsessed with the sweet and tropical tomato like fruit. Their vibrant [...]

]]> By: lexi http://cookandeat.com/2006/11/02/persimmon-madeleines/comment-page-1/#comment-13038 lexi Mon, 29 Jan 2007 10:05:45 +0000 http://cookandeat.com/2006/11/02/persimmon-madeleines/#comment-13038 It's mango season here in Australia and I was thinking of making a mango madeleine using Bill's and your recipe as a guide. Do you think youicould estimate how much persimmon pulp by volume or weight you used? Incidentally, as an expat Yank formerly from Seattle and San Francisco, I emphatically endorse the use of an electronic scale with both metric and imperial weights for all baking. When I use an American recipe for the first time I weigh all ingredients as I measure them and jot down the metric weights in the cookbook or on the printed out recipe. It is so much more efficient and accurate to weigh ingredients than to use measuring cups and in doing so you can be assured the recipe will always turn out the same every time. What's more, multiplying or dividing the recipe is a whole lot easier using grams. It’s mango season here in Australia and I was thinking of making a mango madeleine using Bill’s and your recipe as a guide. Do you think youicould estimate how much persimmon pulp by volume or weight you used?
Incidentally, as an expat Yank formerly from Seattle and San Francisco, I emphatically endorse the use of an electronic scale with both metric and imperial weights for all baking. When I use an American recipe for the first time I weigh all ingredients as I measure them and jot down the metric weights in the cookbook or on the printed out recipe. It is so much more efficient and accurate to weigh ingredients than to use measuring cups and in doing so you can be assured the recipe will always turn out the same every time. What’s more, multiplying or dividing the recipe is a whole lot easier using grams.

]]> By: Meeta http://cookandeat.com/2006/11/02/persimmon-madeleines/comment-page-1/#comment-2890 Meeta Mon, 13 Nov 2006 08:12:51 +0000 http://cookandeat.com/2006/11/02/persimmon-madeleines/#comment-2890 Persimmons are probably the best fruit in the world. What I have to say Lara, for the fact that you never had these I love your bold experiment with the Persimmons. Oh and if you are looking for good converters I have found one that measures according to the ingredient you choose. The link is on the sidebar of my blog. Furthermore, there is also a link from a conversion table form AllRecipes. Hope it helps! Persimmons are probably the best fruit in the world. What I have to say Lara, for the fact that you never had these I love your bold experiment with the Persimmons.
Oh and if you are looking for good converters I have found one that measures according to the ingredient you choose. The link is on the sidebar of my blog. Furthermore, there is also a link from a conversion table form AllRecipes. Hope it helps!

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