Though they don’t get as much exposure as pumpkins or apples, persimmons are chock full of autumn color and spice. The polished sheen of the red-orange fruit, which resembles a tomato, graces displays at groceries and farmers markets during their brief late fall appearance. Beguilingly jammy, persimmons are perfect for giving a seasonal touch to your holiday bar.
Credit: Angela Hansberger
Credit: Angela Hansberger
Native to China, but cultivated in Japan for centuries, the two most prevalent Asian persimmon varieties (fuyu and hachiya) arrived in the U.S. in the mid-1800s. Fuyus, the most popular cultivar in Japan, are roundish and squat, with deep orange skin. Their sweet and mild flesh can be eaten while still hard and crisp. Bright orange hachiyas are longer, and pointed in an acorn-like shape. Their flesh is puckery and astringent due to a large amount of tannins. To be eaten, they need to fully ripened or dried to achieve similar sweetness. America has a tiny native persimmon (Diospyros virginiana) that similarly must be overripe to be eaten.
Mushy and sweet, like honeyed sunshine, persimmons are perfect for muddling into a cocktail. They are also a powerhouse of nutrients, including vitamins A, C, E, K, B1, B2, B6, manganese and potassium. They are pretty as a centerpiece, and easily add a seasonal twist on a classic.
Persimmon old fashioned
1 serving
2 tablespoons persimmon (a large slice with peel removed)
2 teaspoons simple syrup
4-6 dashes Angostura bitters
2 ounces bourbon
Cinnamon stick, for garnish (substitute with a fresh rosemary sprig)
Combine the persimmon slice, simple syrup and bitters in a rocks glass and muddle. Add one large ice cube, or three or four smaller cubes, and the bourbon. Stir with the cinnamon stick until chilled, about 30 seconds.
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