They’re round, they’re orange, they’re squishy and sweet.
Of course we are talking about persimmons, the quintessential fall fruit in the Midwest.
Jackie Bea Howard is back with us, and she has an unexpected take on cooking with persimmon.
Jackie works here at WFIU, but she has cooked professionally for many years. Jackie’s approach to cooking involves intuition, eye-balling measurements, and lots and lots of tasting! She’s developed her methods through years of cooking on the fly, and we’ll hear a little of her story on this week’s show. She has tips for building flavor in a dish, and insights on tasting, and on knowing what to add, depending on what you’re tasting, when.
But if you’re not ready to fly without a net just yet, we jotted down Jackie’s recipes, including a variation featuring another Indiana native fruit, the pawpaw.
Check out all the other great persimmon recipes we’ve featured over the years:
Search “persimmon” in the “search Earth Eats” box to the right (on this page), in case I missed something.
Music on this episode:
Music Box & Sunshine by Daniel Birch, from the Free Music Archive
Stories On This Episode
It's not an authentic curry, from an Indian or Thai tradition--it's built from what's on hand, and customized to your tastes.
Here's a quick and savory idea for persimmon purée: mix it in with your vinaigrette!
The chia seeds transform into pudding, naturally. Infuse them with chai tea, top it with persimmon and you've got a light and delicious show-stopper.
The Swiss rejected two proposals last week that called for government support of Swiss family farms and endorsement of ethically produced food.
A new book explores NAFTA’s effect on Mexico’s food system as the country prepares to negotiate new rules with the U.S.