SAN FRANCISCO (CBS SF) –Two of the most popular fruits during the winter months are persimmons and pomegranates.
KCBS Food and Wine Editor Narsai David said that the pomegranate has a long and rich history that dates back to biblical times.
He said in Iran, it remains a very important cooking ingredient as well, with many dishes using pomegranate juice as a marinade.
KCBS Food and Wine Editor Narsai David:
David has a few tips on how to get inside the fruit for those who might have difficulty with that. He said the best method is to open it up in the kitchen in a large bowl of water, cut the skin all the way around, dip it into a pan of water, break it open and rub the seeds apart. Then pour the whole thing into a colander to get rid of the water.
David said pomegranates can be a great addition to soups, salads or just sprinkled over a plate as a garnish.
There are two main types of persimmon to choose from: the Hachiya, which is shaped liked an overgrown acorn, and the Fuyu, which is flat and shaped more like a tomato.
He said the Hachiya has to be ripened until it’s so soft that it has a texture almost like a pudding. The Fuyu can be eaten directly out of hand. The persimmon can be eaten as is or used on salads or as a garnish as well.
Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades. You can hear him Saturdays at 10:53am, 12:53pm and 4:53pm, and at 2:53am Sunday on KCBS All News 740AM and 106.9FM.
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