Persimmon Cosmo

Persimmon Cosmo
Staff Writer

Courtesy of Food & Style

The Persimmon Cosmo.

Persimmons are fruit trees that are native to China, but they’re now grown in many parts of the world. There are two main varieties of persimmons: non-astringent and astringent. The difference between the two types is the amount of tannins in the fruit. The heart-shaped Hachiya persimmons, perhaps the most common variety, are astringent. Before they ripen, they’re loaded with bitter tannins and are not palatable, but once they’re perfectly ripe and their flesh has completely softened they become quite sweet.

The more squat shaped Fuyu persimmons, on the other hand, are non-astringent and have much less tannins than their widely grown cousins. They’re sweet even when still firm, although they’ll also turn mushy quite rapidly toward the end of the ripening process.

Both kinds of persimmons are absolutely luscious in this cocktail. If using Fuyu, their flesh can still be firm, but their color should be deep-tangerine. If using Hachiya, the fruits should be soft with a vibrant, orange-red skin.

Ingredients

For the persimmon purée

  • 1  Pound  very ripe Fuyu or Hachiya persimmons (3 medium), peeled and cut in 1-inch pieces
  • 1  Tablespoon  fresh lime juice

For the drink

  • 4  Ounces  vodka
  • 3  Ounces  persimmon purée
  • 1  Ounce  fresh lime juice
  • 1  Ounce  St. Germain elderflower liqueur
  • dashes lemon bitters
  • lime wheels as garnish

Directions

For the persimmon purée

Place the persimmon pieces and lime juice in the bowl of a food processor. Pulse until finely chopped. Scrape the sides of the bowl, then process the persimmons at high speed for about 1 minute, until liquidy and very smooth. You should have 1 1/2 cups or (12 ounces) of purée, enough to make 8 cocktails. Transfer to a squeeze bottle. The purée can be refrigerated for up to 24 hours.

For the drink

Fill a shaker 2/3 of the way with large ice cubes. Add the vodka, persimmon purée, lime juice, liqueur, and bitters. Shake until the outside of the shaker becomes frosted and strain into martini glasses. Garnish each glass with a lime wheel and serve ice-cold.

Nutritional Facts

Total Fat
1g
1%
Sugar
100g
100%
Cholesterol
3mg
1%
Carbohydrate, by difference
106g
82%
Protein
2g
4%
Vitamin A, RAE
121µg
17%
Vitamin C, total ascorbic acid
20mg
27%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
88mg
9%
Choline, total
23mg
5%
Fiber, total dietary
5g
20%
Folate, total
18µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
27mg
8%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
65mg
9%
Selenium, Se
3µg
5%
Sodium, Na
49mg
3%
Water
474g
18%

Persimmon Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Persimmon Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.