Persimmon Tarte Tatin, Crème Fraîche

persimmon tarte tatin

Fuyu Persimmon Tarte Tatin

Persimmon is a most understood fruit. Those who “hate” persimmon probably do so as a result of a confusion between fuyu and hachiya varieties.

If you attempted to eat an unripe hachiya, that is certainly the cause of your disgust. An unripe hiachya is super-tannic and can taste like chalk or bark. Or worse. Its astringency makes it totally unpalatable. A fully ripe hachiya, however, has the consistency of jelly and is sweet and rich. And a ripe fuyu has a firm texture and tastes like a honey-flavored apple. Now, who “hates” that?

Persimmon has the pizzazzy color and flavor of autumn and makes a great fruit for a tarte tatin. Be sure to use fuyu persimmons and save the RIPE hachiya for something else.

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persimmon bread pudding, bourbon creme anglaise


persimmon bread pudding with walnuts and raisins
kentucky bourbon creme anglaise


persimmon tree & view of cabrillo beach from alice’s home

“I’ve got persimmons coming out my ears!” After work, Sally and I went over to Alice’s to help her with her “persimmon situation.”  If we didn’t harvest the fruit, the birds surely would.

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