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Persimmons are red to orange fruit grown on trees from the Diospyros genus. The fruit varies in color and shape, from round to tear drop, because there are numerous kinds, native to different areas of the world.
Christmas Dinner Recipes from Razzle Dazzle Recipes
Stuffed Capon with Persimmon Recipe
Your Source for Christmas Recipes Online
Stuffed Capon with Persimmon ...
persimmon Notes: There are two varieties: the dark orange, acorn-shaped Hachiya and the light orange, tomato-shaped Fuyu. Many people have sworn off persimmons for life after biting into an underripe, astringent Hachiya.
Persimmon - small acidulous plum-like tool used to crush or pound food in a bowl with rough interior surface - the mortar.
Petit Four - a small cake, usually bite-sized, which has been frosted and decorated.
Persimmons are autumn fruits with a smooth, almost jellylike, reddish orange flesh and a mild, sweet, aromatic flavor. The Hachiya (American) variety is slightly tapered in shape and extremely soft when ripe.
persimmon (puhr-SIHM-muhn) - Persimmons are often associated with the holidays as they are the most plentiful from late October to January. Once ripe, eat them immediately or refrigerate briefly. There are two types of persimmons: ...
Persimmon - A brilliant orange, smooth-skinned fruit that is terribly tart when unripe, but very sweet when fully ripe. Unlike most other fruits, there is no such thing as an overripe persimmon.
Pescado - [Spanish] fish.
Persimmons
Selecting
There are two distinct types of persimmons: astringent and nonastringent.
Persimmons are aromatic autumn fruits with a smooth pale orange skin, and mild, very sweet, reddish orange, jelly-like flesh.
Persimmon:
A round fruit with a glossy skin that can range in color from yellow to deep orange with sweet, creamy orange flesh. All persimmons have a characteristic astringent flavor that causes the mouth to pucker when they are not ripe.
Fuyu Persimmon and Fennel Salad with Halzelnuts
Fuyu persimmons have a subtle, crisp flavor reminiscent of apricots, and a firm texture, making it especially good for savory dishes, like this autumn salad.
See All Thanksgiving Salads Recipes ...
kaki (Jap.) Persimmon; several European languages, including French,
have borrowed the word kaki for persimmon; it also means oyster in Japanese.
Kalb (Ger.) Veal.
Kalbschnitzel (Ger.) Veal cutlet cooked simply in butter.
Kaki (Fr.): persimmon.
Kalamaria (Greek): squid.
Kalamata (Greek): probably the most famous Greek olive.
Kamaboko (Jap.) fish cake made from white fish.
Kambing (Indon.): lamb.
Persimmon vinegar is popular in South Korea.
Balsamic
Balsamic vinegar is an aromatic, aged type of vinegar manufactured in Modena, Italy, from the concentrated juice, or must, of white grapes (typically of the Trebbiano variety).
kaki muscat de Provence: persimmon
l
lagniappe: a little something extra; a Cajun term, referring to a small complimentary treat
lait: milk (e.g., lait cru, un-pasteurized milk; lait de noix de coco, coconut milk)
laitue: lettuce ...
Persimmon Native to northern China, the fruit is globular and a yellow-orange colour which becomes transleucent when ripe. They are incredibly astringant if consumed much before their pulp turns almost to puree.
The mushroom naturally grows on the stumps of the Chinese hackberry tree, called enoki in Japanese, but also on some other trees as for example mulberry and persimmon trees.
Pawpaw
Papaya, also persimmons in some places, or even a third fruit, Asimina triloba. It's best to check with the recipe author.
Sujunggawa (Korean): Persimmon punch made of ginger, cinnamon, and sugar.
Sukhari (Slovens): Dried crusts
Sukiyaki (Japanese): Steak cooked with soy sauce, onion, tofu, mushrooms, spinach, ginger, garlic, white pepper, and potato noodles.
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A warm-weather fruit of which there are two important varieties: "Hachiya" (Japanese persimmon) and the "Fuyu" which is milder. The Fuyu is smaller. Both should be completely ripe before eaten. Used in baked goods and desserts. Pesto ...
A taste quality noted for constricting or contracting the inner mouth, as an unripe persimmon would, but caused in wine primarily by tannins absorbed from the skins and seeds of the base fruit from which the wine was made.
Cornelian cherry
Goumi
Jujube
Kiwifruit (a.k.a. the "kiwi" or Chinese gooseberry, Actinidia spp.)
Loquat
Mulberry (some species)
Persimmon, Diospyros kaki ...
 See also: Fruit, Cooking, Skin, Flavor, Orange
  
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