Kaki 柿

If you're in Japan, by now you've seen a bajillion persimmon trees around town and if you're lucky you'll start seeing the fruit appear on your desk too.  Persimmons have a thick skin and sweet, almost creamy inside that lend themselves well to dessert dishes.  They're also a nice accompaniment to braised pork, salads, and other savory dishes you would put apples or cherries in.  Traditionally in the US persimmons would be used to make a baked pudding, similar to fruitcake.  Japanese persimmons are high in vitamin C and fiber so they make a good breakfast choice.

How to Prepare
You can just bite into one like an apple or slice it up and enjoy the slices if you want a fast snack.  Otherwise you treat it the same as an apple in cooking.  Most persimmons you buy in the store will be seedless or have tiny seeds, so you generally don't need to worry about deseeding them.  Just cut off the top and start cooking!

Easy Persimmon Recipe

This is a recipe that a middle school girl I used to tutor many years ago taught me.  I'm amazed I was able to find it again!  To make your pudding extra fancy, cut off the tops of the persimmons and hollow out the insides so that they become little cups.  Fill the cups up with the warm pudding and place in the fridge to set.  Impressive presentation that takes little effort!

Persimmon Tapioca Pudding

Serves 4-6

Prep Time: About 1 hour

Ingredients:

• 1 cup small tapioca pearls
• 4 cups milk or coconut milk
• 2 large, ripe persimmons, the insides scooped out and chopped (or peeled and chopped if you're not making the cups)
• 4 tablespoons honey
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger paste
• 1/2 teaspoon cardamom
• pinch turmeric (for color) OPTIONAL

Preparation:
1. In a large pan, soak the tapioca pearls in the milk for about 40 minutes.
2. In a small saucepan, add the cut persimmon, cinnamon powder, ginger and 2 tablespoons honey, and place the pan over heat. Stir well, cover and cook on low till the fruit softens. Remove from heat and put aside.
3. Place the pan with the tapioca soaked in milk over heat along with 2 tablespoons honey and the cardamom.  Bring everything to a boil, reduce the heat and simmer for about 5-7 minutes, stirring all the time.
4. Add 3/4 of the cooked persimmons along with the turmeric and continue to cook till the tapioca pearls are completely done and the mixture has thickened. Keep stirring frequently.
5. Spoon into bowls or persimmon cups. Top with the reserved cooked persimmons. Serve warm or chilled.
6. Finished!

Nashi 梨

Asian pears: crispy, juicy, delicious.  And because they are much firmer than their European counterparts, can be used as a substitute for apples in most recipes.  Asian pears are high in fiber as well as vitamins K and C.

How to Prepare
You can prepare an Asian pear the same way you would apples.  Just decore and start cooking!

Easy Asian Pear Recipe

The first year I was in Japan there were some Asian pears hanging out in the clearance bin of my local supermarket.  Regardless of the fact that I had eaten Asian pears plenty of times in the States, for some reason I was under the delusion they were apples.  So I bought them with the intention of making some applesauce with them.  Even when I got home and was decoring and chopping up these "apples" I was thinking, "Gee, these are some juicy apples!"  It wasn't until I had finished making the "applesauce" that I realized they were Asian pears.  A really dumb moment in my kitchen but it turned out to be delicious!

Pearsauce

Serves 4

Prep Time: About 30 mins

Ingredients:

• 6-8 large Asian pears, peeled, cored, cut into small pieces
• 1/2 cup water
• 1/4 cup brown sugar
• 2 tablespoons fresh lemon juice
• 1 1/4 teaspoons ground cardamom or cinnamon
• 1/2 teaspoon fresh grated ginger

Preparation:
1. Combine all ingredients in heavy medium saucepan. Cover, bring to boil.
2. Reduce heat to medium-low; simmer until apples are very tender, stirring occasionally, about 30 minutes.
3. Cool slightly.
4. Smush pears with a potato masher or a pork for chunky sauce. For smooth sauce, transfer to a blender and blend until smooth.
5. Finished!

One thing my great-grandmother would always do when she made homemade applesauce was to serve it warm with a dollop of sour cream on top.  It's just as delicious when done with this pearsauce.