Tastes like a dateplumapplepear to me
Kaki or fuyu persimmons are my favorites
People have trees and give away the fruits in the fall. Cheap enough in the markets. There are two types. One is stringent and is unediible until soft and squishy. The non astringent type can be eaten like an apple when firm gets plummy when softer and date sweet when squishy
Try just munching one! It is crisp like an apple, sweet like a pear. Wash the Fuyu. Some like to peel the fruit.
A Fuyu persimmon is nutritious. It is high in Vitamins A & C. A medium sized fruit has no fat but does have about 25 grams of sugar.
Some favorite ways to enjoy the Fuyu!
Slice Fuyu and spread with lime juice, salt, and chili powder. Eat with a slice of cheese or spread with peanut butter.
For an Autumn Salad, mix cubed Fuyu with grapes, pomegrante seeds, cubed apple, and pretty sliced green kiwi.
Top hot or cold cereal with little pieces of bright orange Fuyu.
Salsa is great when chopped Fuyu, onion, tomatillo, cilantro, and chili serrano are mixed together.
Smoothies can be blended using Fuyu, ice, lime juice, and milk. Sweeten if desired.
Syrup for hotcakes is delightful when peeled and chopped or blended Fuyu is cooked with butter and sugar.
Dehydrate thin slices of Fuyu to enjoy as a snack or to add to trail mix.
Fuyu Bundt Cake
An outstanding cake published some years ago in Sunset magazine.
Grease and flour a bundt cake pan. Preheat oven to 350.
Blend 2 tsp. baking soda into 3 cups of chopped firm Fuyus. Set aside.
In a large bowl, beat 1/2 cup soft butter with 1 2/3 cups sugar. Add 2 eggs, 2 tsp. lemon juice, and 2 tsp. vanilla and beat until fluffy. Stir in Fuyu mix.
Sift together 2 cups flour, 1 tsp. baking powder, 1 tsp. salt, 1 tsp. ground cloves, 1 tsp. cinnamon, and 1/2 tsp. nutmeg. Stir flour into Fuyu mixture just until blended. Add 1 cup chopped walnuts and 3/4 cup raisins.
Pour into prepared bundt pan. Bake at 350 for 55 - 60 minutes or until toothpick tests clean. Cool in pan 15 minutes. Turn onto rack.