The Loto di Romagna is creamy, the Apple crunchy, the fragrant Vanilla, the tender and sweet Chocolate. They are usually eaten plain. But only because you can't imagine how special they are in the kitchen. Especially with salty
The persimmon (persimmon or lotus) it is of an intense orange color when ripe, it is a fruit with a sweet, soft and velvety pulp. It can also be enjoyed as a cream or sauce. Not only that, it is also a ecological fruit: it is one of the few plants in nature that grows and produces without the need for pesticide treatments. And it is also one of the oldest. Arrived in Europe from Asia in the mid-nineteenth century, today we produce it in Italy from the north of the Po Valley to the south, to Sorrento and Sicily, not surprisingly the title of the song The land of persimmons di Elio e le Storie Tese (remember it?) was a way of referring to the entire peninsula. And we cultivate six types including the Chocolate, small and thick-skinned, the Crunchy Apple, the Lotus of Romagna and the most widespread Vanilla from Campania.
To best enjoy it, the ideal is to pick it up (or buy it) a little bit unripe and let it rest for a few days. Like many things of the past, persimmons teach patience: they are bought unripe and they are left to rest until they become tender. If they stay close to apples, they ripen faster. Only when the color is beautiful orange and the thin skin tends to flake off is it ready. If, on the other hand, it is a question of persimmon apple also called Persimon or persimmon-vanilla, which has the crispest pulp, then you can eat it right away. This variety has a flattened shape and, as it contains little tannin, it is edible already at harvest. Its particular consistency and contained sweetness make it an intriguing and unusual ingredient for salads and sweet and sour preparations.
Khaki: 4 quick and easy ideas
Before moving on to our best persimmon recipes, here are 4 easy and tasty original ideas for your autumn… orange!
Ginger smoothie
Peel 2 Loto di Romagna persimmons. Grate 20 g of fresh ginger and mash the pulp to obtain the juice; add it to that of 3 oranges and blend everything with the persimmons.
With goat blue cheese
Serve the Loto di Romagna persimmons paired with a slice of blue goat cheese, before or instead of a light dessert.
Catalan persimmon cream
For one portion, peel a Loto di Romagna persimmon and blend it with an immersion blender; let it rest in a cup in the fridge for at least 6 hours. Then sprinkle the surface with 1 tablespoon of brown sugar and caramelize it with the special torch, until a golden and crunchy crust forms. Serve immediately.
Persimmon with yogurt and crunchy cereals
Peel a vanilla persimmon and cut it into small pieces, removing the seeds. Serve it for breakfast or as a snack with natural yogurt and crunchy cereals.
