{"id":141,"date":"2014-11-05T18:33:11","date_gmt":"2014-11-05T23:33:11","guid":{"rendered":"http:\/\/blog.thefoodstand.com\/2014\/11\/05\/2014115the-natural-candy-most-of-us-have-never-tasted\/"},"modified":"2016-03-30T14:27:10","modified_gmt":"2016-03-30T18:27:10","slug":"the-natural-candy-most-of-us-have-never-tasted","status":"publish","type":"post","link":"https:\/\/blog.thefoodstand.com\/2014\/11\/05\/the-natural-candy-most-of-us-have-never-tasted\/","title":{"rendered":"The Natural Candy Most of Us Have Never Tasted"},"content":{"rendered":"

Persimmons!<\/h2>\n

\"\"\/<\/p>\n

As seen above, a persimmon looks like a cross between an orange and a tomato. But if you’ve ever tasted a persimmon, you’d know it taste nothing like either. Persimmons are one of the most unique fruits out there, with a candy-like bite, sweet juice, incredible color, and floral aftertastes. While these fruits are not grown-locally in the Northeast, they originate from China and have been cultivated more recently in California and North Carolina.<\/span><\/span><\/p>\n

How to Buy<\/strong>: Look for p<\/span>ersimmons that are smooth, brightly colored, plump, glossy, well-rounded and still have their leaf attached. Avoid p<\/span><\/span>ersimmons that have bruises or yellow patches indicating an unripe fruit.<\/span>
How to Store<\/strong>:<\/span> At room temperature until soft and ripe. Refrigerate ripe persimmons up to 3 days<\/span><\/span><\/p>\n

\"\"\/<\/p>\n

Spiced Persimmon Butter<\/h2>\n

Ingredients<\/strong>: 8 cloves, <\/span>8 allspice, <\/span>2 three-inch cinnamons, <\/span>4 lbs fuyu persimmons, z<\/span>est and juice of 1 lemon<\/span>, <\/span>1 c water, <\/span>2 tbsp maple syrup, <\/span>1\/2 tsp salt. <\/span>
Method<\/strong>: Crack all spices and secure in a cheese cloth tied with string. Add this spice bundle, persimmons, zest, juice and water to a large pot. Bring to a simmer and cover for 30 \u2013 45 minutes. Set aside spice bundle, remove zest, pass the persimmons and their liquid through a food mill. Return spice bundle, persimmon pulp and liquid to the pot and simmer on medium heat. Continue for 2 hours or until the mixture appears thicker and darker in color.  Take off heat, remove the spice bundle and stir in maple syrup and salt. Transfer all to a food processor and blitz until smooth. Store in refrigerator for up to a month, or follow proper canning instructions to keep for up to a year.<\/span><\/span><\/span><\/p>\n

Adapted from We Golden<\/a><\/p>\n

Pro-Tips for Entertaining Season<\/h2>\n
\"Persimmon

Persimmon and Bresaola Cradle wedges of honey-sweet Fuyu persimmon in paper-thin slices of bresaola (spiced air-dried beef) for a new take on prosciutto and melon. No recipe required!<\/p><\/div>\n

\"Broiled

Broiled Persimmons with Mascarpone Ripe persimmons become candy-sweet and custardy when broiled. The fruit is drizzled with a simple topping of honey and lime juice, and served with vanilla-perfumed mascarpone cheese.<\/p><\/div>\n

Adapted from Martha Stewart Seasonal Guides<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Persimmons! As seen above, a persimmon looks like a cross between an orange and a tomato. But if you’ve ever tasted a persimmon, you’d know it taste nothing like either. Persimmons are one of the most unique fruits out there, with a candy-like bite, sweet juice, incredible color, and floral aftertastes. While these fruits are not grown-locally in the Northeast, they originate from China and have been cultivated more recently in California and North Carolina. How to Buy: Look for persimmons that are smooth, brightly colored, plump, glossy, well-rounded and still have their leaf attached. Avoid persimmons that have bruises or yellow patches indicating an unripe fruit.How to Store: At room temperature until soft and ripe. Refrigerate ripe persimmons up to 3 days Spiced Persimmon Butter Ingredients: 8 cloves, 8 allspice, 2 three-inch cinnamons, 4 lbs fuyu persimmons, zest and juice of 1 lemon, 1 c water, 2 tbsp maple syrup, 1\/2 tsp salt. Method: Crack all spices and secure in a cheese cloth tied with string. Add this spice bundle, persimmons, zest, juice and water to a large pot. Bring to a simmer and cover for 30 \u2013 45 minutes. Set aside spice bundle, remove zest, pass the persimmons and their liquid through a food mill. Return spice bundle, persimmon pulp and liquid to […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[48],"tags":[11,12],"_links":{"self":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/141"}],"collection":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/comments?post=141"}],"version-history":[{"count":1,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/141\/revisions"}],"predecessor-version":[{"id":1158,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/141\/revisions\/1158"}],"wp:attachment":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/media?parent=141"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/categories?post=141"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/tags?post=141"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}