Persimmon adds burst of colour to pork chops
My mom doesn’t find much pleasure in eating fruits. Frankly, I’m surprised she hasn’t come down with scurvy.
However, around this time she’ll buy cases of persimmon, a deep orange fruit originating from Japan and China, in season throughout the late fall and winter months.
It took me a while to appreciate the milder flavour of the wintertime fruit, but now I look forward to it when fresh, seasonal fruit is scarce in Ontario.
Persimmons are mildly sweet and juicy, with a slight crunch that reminds me of a cross between a peach and a pear.
In supermarkets, you’ll commonly find two kinds of persimmons: the fuyu and hachiya. The former is the squat, tomato-shaped and flatbottomed variety that most people are familiar with. I like eating them raw when they’re slightly soft, but they’re fine when they’re a little unripe (it just tastes crunchier).
The hachiya is shaped more like an acorn with a pointed bottom and, unlike the fuyu, will taste astringent and, frankly, unpleasant unless it’s absolutely ripe. A ripe hachiya should have a deep orange colour with a few black marks on the skin.
When buying persimmons, look for unblemished skin with the green leaves and top still attached. The texture should be like a tomato: firm but with a bit of a give without being too soft.
Persimmons are usually sold unripe, so leave them on the counter for a day or two like you would bananas or avocados until the skin deepens to a rich sunset orange.
Aside from eating them raw by themselves or in salads or cheese platters (pair it with aged, hard cheeses and honey), persimmons can also be cooked.
Treat them like you would an apple and turn them into jams, puree, tarts and cakes. You can bake them, poach them in wine or pair them with pork like I did for this easy pork chop and Brussels sprouts dish. When cooked down, persimmons give pork chop a lovely fruity and caramelizing sweetness. Try this for a fancy weeknight dinner.
Pork Chops With Warm Persimmon and Brussels Sprouts Star Tested
3 tsp (15 mL) olive oil 1 garlic clove, minced 10 to 12 Brussels sprouts, halved Salt and pepper, to taste 1 ripe persimmon, peeled and cut into eighths 4.5 oz (125 g) boneless pork chop Balsamic vinegar, for garnish In large skillet over medium heat, heat oil. Add garlic and Brussels sprouts. Season with salt and pepper. Lightly toss and cook until sprouts begin to brown and soften, about 6 to 8 minutes.
Add persimmon and toss for another 3 or 4 minutes, or until per- simmon softens slightly and Brussels sprouts char slightly. Remove from pan and transfer to plate.
Wipe down pan and heat 1 teaspoon oil over medium-high heat. Cook pork chop for 3 to 4 minutes on each side. Let rest of 5 minutes before slicing. Transfer to serving plate, drizzle meat and vegetables with balsamic vinegar. Serve immediately. Makes 1 serving. karonliu@thestar.ca