If you’re willing to eat seasonally in Korea, you can keep food costs conveniently low, while enjoying local flavours at their absolute best. Ever tried a local strawberry or blueberry, and noticed that despite the small size, they’re packed with flavour and sweetness?
The same goes for local produce in Korea. The summer flavours like watermelon, grapes, and Korean melons have slowly disappeared to make way for cozier fruits, like mandarin oranges, apples, and persimmons.
Persimmons are not a particularly popular fruit back home in Canada. I’d had them now and again before coming here, but they certainly aren’t a staple of autumn dishes the same way apples and pumpkins are. And it’s an absolute tragedy!
This little orange fruit packs a unique cinnamony-sweet flavour that couldn’t be more perfect for the season. There are loads of things you can do with them, from eating the plain, sliced fruit, to baking it in a cake, topping a salad, or blending it into some panna cotta.
In celebration of the cooling temperatures (I can finally enjoy time my outside!), its time to warm up with some decadent poached persimmons. Not only can these be enjoyed on their own or with a scoop of vanilla ice-cream, but this method of cooking is also needed for other persimmon desserts, like that panna cotta I mentioned (recipe coming soon!).
Prep time: 30 minutes
Active prep time: 10 minutes
- 4 persimmons
- 2 cups water
- 1 cup brown sugar
- ½ inch knob of ginger, sliced
- 2-3 cinnamon sticks, or 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp vanilla extract
- Prepare persimmons: remove stems, peel, cut in half, and remove cores.
- Mix water, sugar, ginger, and vanilla in a medium saucepan and bring to a boil over medium heat, stirring regularly.
- Reduce to a simmer and add persimmons. Turn over after 7-8 minutes.
- Cook until persimmons are tender, about 15 minutes.
- Transfer fruit from saucepan to plate. If the remaining sugar-water mix is thin, boil for a few minutes to thicken.
- Cut into thin slices, and serve with vanilla ice cream and leftover syrup.