Recipe & Class: Persimmon, pomegranate & burrata salad

The persimmon, what is it and how to use it. 
Photo: Appetites

Los Angeles, Ca, January 16, 2013-The persimmon, what is it and how to use it. At first glance persimmons are beautiful and interesting, then the frustration of uncertainty sets in. Though prevalent in California they are hard to come by in many regions of the United States.  Persimmons are a tropical fruit and are in season during the fall.

Knowing that persimmons are a delicious but an overlooked fruit.  That’s why I decided to share them on the Appetites App where I was featured as one of their chefs.  

Despite the internet recipes that are readily available the Appetites App offers a more in-depth look at how to cook in their cooking classes.  My class and others show the viewer a step-by-step instructional video clips on how to cook each the recipe.

I turned to my delicious pomegranate, persimmon and burrata to give a little insight on how to really work with persimmons and what pairs well with them.

You can download my cooking class on Appetites which links to the iTunes store and  my cooking class on the salad plus many more can be found there. You can download the class with iPad, iTouch and the iPhone.   I lead you in a step-by-step process so your results are the same as mine.

If you’ve never bought or eaten persimmons before here are some helpful hints when you go into the grocery store.

There are two varieties: Fuyu and Hachiya.

The Fuyu is a squatty orange hard (when unripe) fruit that looks similar to a tomato. It is best eaten raw with the peel removed by a sturdy peeler and served in salads, tarts and even as chutney. 

The Hachiya is shaped like an acorn and can be much darker orange color than the Fuyu. The Hachiya has a sweet and pulpy texture that can be scooped out with a spoon when it’s ripe. Similar to the Fuyu the peel should not be eaten. You can use the Hachiya persimmon in breads, pies and eat plain.

When they are dark and bright orange in color they are ready to eat, so if you want to eat it immediately buy one that is rich in color and if you are grocery shopping in advance buy one that isn’t quite as vibrant.

Avoid bumps, bruises and discolorations when buying a persimmon.

Know how you want to use the persimmon before you go into the grocery store.

 

For more great cooking tips, recipes and stories from Chef Mary, visit her www.cookingwithmary.blogspot.com. To learn more about Chef

Mary, check out her Hail Mary’s, Inc. Web site www.marypaynemoran.com. E-mail questions for Ask Chef Mary Fridays to mary@hailmarysinc.com or click the Ask Chef Mary link above.

 


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Mary Moran

Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica.  Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events.

In the fall of 2008, Mary began teaching her culinary skills to others.    Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly.

Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients.  She helps her clients discover their healthy way of eating.  Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger.

Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.

Contact Mary Moran

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