Typically available October through January, persimmons are prized for their sweet, mellow flavor. They are also rich in vitamins, minerals and antioxidants. Originally cultivated in China and Japan, the fruit's most common varieties available in the U.S. are Fuyu and Hachiya.
Similar to apricots or plums in flavor and texture, the Fuyu ripens with sweet undertones of cinnamon while the Hachiya can be quite astringent and bitter before ripening.
The soft, ripe fruit is often pureed into puddings and breads, but a novel use for persimmon puree is in a cocktail. The subtle sweetness is the perfect complement to the lime juice and muddled mint leaves in a mojito. Cheers!
Persimmon pointers
• Choose fruit that is heavy for its size.
• Look for glossy, firm, bright-colored skin.
• Handle with care as they bruise easily.
• Store at room temperature.
Persimmon mojito
Servings: 2, 8-oz. cocktails
Note: To remove the skin from the persimmon, remove green stem, cut two slits with a pairing knife at the top of the fruit and drop in boiling water for about a minute. Remove from water and immediately remove the skin. Discard.
• 3 tablespoons persimmon puree
• Ice cubes, crushed
• 6 ounces rum
• 6 to 8 fresh mint leaves, bruised with a mortar and pestle
• 4 tablespoons fresh-squeezed lime juice
• 2 tablespoons simple syrup
• Club soda
• Lime slices
1 Puree: Remove skin from 1-2 persimmons and puree in a blender or juicer.
2 Mix and shake: Place ice in a beverage shaker, add rum, bruised mint leaves, lime juice, and simple syrup. Shake well and strain over ice into two tall glasses. Add the persimmon puree and combine gently, and top off with club soda. Garnish with lime wedge and mint leaves.
