Together with the gingko nuts, the season for persimmons has also started, and our two trees in the garden are literally covered with fruits this year. Since this is way to much to eat them all, that pretty much everyone has a persimmon tree in their garden, contrarily to gingko nuts, they are difficult to give away. I tried jam but it was not a huge success, and I run out of ideas on how to preserve them. These are not really persimmons you would dry, like shibui kaki... So I harvest a few, give a few to friends who don't have a garden, and usually offer the rest to the birds, bees and butterflies who seems to be loving their sweetness and juiciness.
One of my favorite recipe with persimmons is in salad with cucumber, turnip, sesame and tofu. This time I had no turnip so it was just persimmon and cucumber.
Persimmon, cucumber and tofu salad:
- 1 persimmon still a bit hard
- 1 Japanese cucumber
- 1 small block of drained hard tofu
- 1tbs of sesame seeds, or sesame powder
- a bit of salt
Peel and dice the persimmon, sluce the cucumber. Grind the sesame seeds, mix with the tofu and the salt. Add the persimmon and the cucumber. Stir well and it is ready to serve.