Sinichi, I've never tasted a persimmon. When I do, I want to try them in this form, a sweet, luscious dessert! The apricot jam only added to the pleasure. You knocked this one out of the park! Grand slam! Thanks for sharing the recipe my friend!
I make a version just like this, but with pie dough in pie form and golden delicious apples. You lie the apple slices down in a rose pattern. I have to admit, I always only had apricot preserves and so boiled them down and strained them - jam is a perfect solution! With golden delicious apples, the end result tastes like pears. But I'm excited to try this with persimmons! I love persimmons, and there are so few different recipes that utilize them.
I made some persimmon curd a few weeks ago (it was the filling for Christmas spice chiffon cake and lightly sweetened whipped cream, because I have an unhealthy obsession with this flavor and texture combination) and I still have a lot of curd leftover, so I think I'll test out this recipe with the curd instead of apricot jam! I think a variant I might try would be strawberries, with a balsamic reduction instead of apricot jam. Huckleberry or salal might also be tasty.
+TabiEats I'll be over next summer for one of your peach tarts! Lol. I wish. I'll have to give persimmon a try. We're headed into fall here as well. But I live in a particularly warm state so it's staying hot longer here. Still 80+ degrees daily
Sakura Spring my mother tried hanging persimmons out to dry in Hawaii but it molded away. I usually just buy them here as they're abundant around November. Have you done them yourself?
+TabiEats My mom makes hundreds of dried hachiya persimmons every fall. It needs to be hung out to dry when it's cold and dry. Any humidity or warmth will mold the fruit. Pick the fruit when it's starting to turn orange. Peel the skin leaving the cap and stem attached to the fruit. You will need the stem to tie string to. Hang the fruit outside out of direct sunlight. My mom ties 2 pieces of fruit to about 1 foot of string and hangs the pair over a pole hung under the awning of the house. Fruit is ready when it has shriveled up and is dry on the outside but still soft to squeeze on the inside. The white crust that sometimes form on the skin is the sugar that has dried on the surface. Store the "Hoshigaki" (dried persimmons) in an airtight container in the freezer. You can enjoy it year round.
I love persimmons too:) by the way, did you change how you make your videos?? I don't hear any narrations any more!! I love your videos either way though♡
+meny71 Yes we thought we try a different approach for our recipe videos by getting rid of narration altogether. Instead we talk more at the end of the video. We thought it's actually more pleasant without all the chatter and perhaps more clear directions. Which do you actually prefer though? I'd love to get some feedback on that. Cheers and thanks so much for watching!
+TabiEats hmmmm... I kind of liked the little stories that you told us during the narrations (like the one in the pumpkin gratin recipe) And I like listening to your voice(lol) so I guess I could say that I prefer the old recipe videos?? But it's not like I don't like the new recipe videos though!! I love watching you eat the delicious treats you made at the end as well!!:) so sorry I can't be more clearer:(
+meny71 thank you for giving me your feedback. I really do appreciate that. I'll be sure to keep on telling my stories on the recipe videos for you guys. I do enjoy talking and sharing them with my viewers. :)
Cinnamon Sticks! Cider! Apples! Hot Cocoa! Desserts Galor! Not to mention the possblities you can make with coffee? Pumkin Spice Lattes and other Pumkin Dishes, Irish Coffees, etc. Sweet potatoes also remind me of autumn for some reason, i love those. Cuddly blankets and scarves. Turtle necks, i love this season because Florida becomes less of a bipolar bitch when it comes to weather and it finally becomes 'just right'. Horses love it, people love it, dogs love it, and I love it. ^u^
+TrashyVerse I love everything you mentioned. I made a sweet potato pudding a few weeks back because Autumn had just started here in Japan. Now I'm into my persimmons and figs. Had lots of grapes too! A beautiful and easy pumpkin pie recipe coming very soon!
+TabiEats Guess what? Since my dad has been working with his company for 30 years now he gets to pick from this little magazine of stuff, and well I saw this stainless steel cookwear set and it was beautiful... Absolutely amazing - and I looked up at my dad with puppy dog eyes 'can I have this?' lol. My mom said that since nothing else is really worthwhile there - and since the cookwear set is something we can all enjoy/use he's gonna order that. Seriously, its a beautiful set and its like over 200$ Worth of supplies, all we need to do is buy new silver wear and donate our old ones. I'm thinking the local curch could find ours to good use. Aaaaand I just had theeee BEST Nachos ever. They were from this place from The Taco Shack. A little Orlando-Style corner-resturant in downtown of my local city. All they really serve there is well, soft tacos! I got a Tai Shirmp Taco (I think I could've gotten chicken in mine, but I choose shirmp instead. I like shrimp tacos~) And there wasnt any meat in my nachos but everything blended so nicely it was fantastic. My mom said my sister and her finace would really like this place since they live in Orlando - and it reminded me of this little cafe we went to that wasnt too far from it called Sailfish Cafe, a quaint little corner-out of the way style cafe that was really cute and had local artists' artwork hanging up on the walls, Sailfish doesnt have the best food but if your in for the atmopshere it provides and less about the gorumet aspects, then really, the place is for you. The Taco Shack was amazingly fun. And really, how could you go wrong with a place called The Taco Shack? : D
TrashyVerse ohhh I am so jealous of you and your new cookware! We need new frying pans like desperately as everything just sticks to ours like crazy. And that Taco Shack sounds amazing! That's one thing that I miss here in Japan. Good Mexican food. Now You've gotten me craving for a good shrimp taco!
That's odd! The persimmons I'm used to eat are really mushy that's how you know they are ripe otherwise they will make your whole mouth feel like sandpapper maybe these are a different type?
Here in Spain we can get both. The harder persimmons are pretty new to us and we were told that they're just a new mutation of the original. They taste the same though, one is just less messy and has the texture of an apple :)
+freakInoTie There are 2 popular varieties of persimmons, Hachiya (pointy bottom) and fuyu (flat like a pumpkin shape). You can enjoy the fuyu hard or soft. The hachiya is astringent if you try eating it hard. There is a trick my mom uses by inserting a little shochu with a syringe needle just under the cap. Let it sit overnight. Somehow the astringent (sandpaper feeling) goes away.
Exotic fruit such as Persimmons can be bought at certain grocers, ordered separately or grown in favorable conditions here in the US. Hawaii is one of the areas.
Sinichi, I've never tasted a persimmon. When I do, I want to try them in this form, a sweet, luscious dessert! The apricot jam only added to the pleasure. You knocked this one out of the park! Grand slam! Thanks for sharing the recipe my friend!
Looks delicious. I love persimmons.
Awesome recipes. I got alot of persimmon from my friends so i will make this recipe
I have tons of persimmon trees and I've been thinking about what I should do with all of them. Thanks for the video!
+Sarah Kim So jealous!!! We want some!
+TabiEats I showed my mom this video and she loved it! 😝
+Sarah Kim aww thanks! Hope you guys make it.
looks delicious! btw, a great tip when baking sweets is to sprinkle on a pinch of salt. it really brings out the sweetness of the persimmon s! :D
+Jennifer Lee thanks! And you're absolutely right. Salt always brings out the flavors in sweets.
Sakura Spring yay!!! Yes puff pastry is easily found in supermarkets. They are just on the small side. Thanks my friend.
So easy great with a cup of tea if if I see a persimon in the supermarket I will try it because I've never known what I could do with them thanks
+Helen Mackay If you've never had persimmons, try them fresh first. They are delicious!
I was not expecting it to be so simple!
+Judy X This is super easy to make but so delicious.
I was given persimmons, I can't wait to try!
I make a version just like this, but with pie dough in pie form and golden delicious apples. You lie the apple slices down in a rose pattern. I have to admit, I always only had apricot preserves and so boiled them down and strained them - jam is a perfect solution! With golden delicious apples, the end result tastes like pears.
But I'm excited to try this with persimmons! I love persimmons, and there are so few different recipes that utilize them.
I love persimmons!! So much so I don't think any of the slices would make it onto the tarts 🙊😋 Anther great and seasonal recipe my friend! 👍🏻
I made some persimmon curd a few weeks ago (it was the filling for Christmas spice chiffon cake and lightly sweetened whipped cream, because I have an unhealthy obsession with this flavor and texture combination) and I still have a lot of curd leftover, so I think I'll test out this recipe with the curd instead of apricot jam!
I think a variant I might try would be strawberries, with a balsamic reduction instead of apricot jam. Huckleberry or salal might also be tasty.
So lovely!! I adore a good fruit tart. I've not tried persimmon but it looks so good. I love a peach tart!
+Nicole Romero During the summer I make peach tart at least once. Now it's all about persimmons, figs and grapes here in Japan.
+TabiEats I'll be over next summer for one of your peach tarts! Lol. I wish. I'll have to give persimmon a try. We're headed into fall here as well. But I live in a particularly warm state so it's staying hot longer here. Still 80+ degrees daily
Nicole Romero wow that is like summer! We'll be waiting for you next summer so you can try one of our beautiful tarts. hehe
this is a very beautiful and decadent dessert great for any occasion.GREAT JOB.thank you so much for sharing this with us.
+WannaBite Thank you for watching! :D
love the style of this video! simple, straight forward with little talking while making the food! looks delicious!
+Ting Lin glad you like this style. This is how we're doing our recipe videos (2-3 times a week) from now on! the talking is reserved for the end. :)
Persimmon season is back and I am so excited to try this! Thank you! It looks delicious
Sakura Spring that sounds amazing!!! I am definitely going to try that one day!
Nice permission tart
so simple but look and taste amazing ! also liked the background music Shinichi :-)
+Thomas Santin aww thanks so much my friend. Glad you like this video.
Not a problem mate :-)
Plum, apple, rhubarb and apricot fruits are the fruits I would use!
Your tart (in my dialect it is called "Wähe") looks so delicious.
+Frederick König Thanks so much. so tart is called Wahe in German? That's interesting.
TabiEats - Only in チュ-リヒべん the tart is called "Wähe". 50km to the east and to the north of Zurich there are two other words in their dialect.
Persimmons are my favourite fruits as well! xD Looks great, I wish I could have some...
+BuruRaven Wish we could send a slice to you!
Looks so good!!! Great job!!
+Cheryl K (CherylsHomeCooking) Thanks so much. This is a delicate but delicious tart.
I love persimmons!! I will definitely try this out!!! I would try peach or plum with this recipe :D
+Gamer_Shrimp 88 thanks for watching and commenting on all our older videos!!!
Looks DELICIOUS! and very beautiful...now I'm starving lol :) I make something super similar but with apples and then I brush it with fig jam :)
+Gina Moncada Ohhh your version sounds just as delicious!
simple and delicious 👏🏼🤗
These look incredible!
+Preeya Sharma Hope you try them out!
Love to made tart with apples.
I love kaki! :) this is so awesome thanks for posting!
Awesome look so yummy 😀😀😀
+blackangle33 Thanks!
Sakura Spring my mother tried hanging persimmons out to dry in Hawaii but it molded away. I usually just buy them here as they're abundant around November. Have you done them yourself?
+TabiEats My mom makes hundreds of dried hachiya persimmons every fall. It needs to be hung out to dry when it's cold and dry. Any humidity or warmth will mold the fruit. Pick the fruit when it's starting to turn orange. Peel the skin leaving the cap and stem attached to the fruit. You will need the stem to tie string to. Hang the fruit outside out of direct sunlight. My mom ties 2 pieces of fruit to about 1 foot of string and hangs the pair over a pole hung under the awning of the house. Fruit is ready when it has shriveled up and is dry on the outside but still soft to squeeze on the inside. The white crust that sometimes form on the skin is the sugar that has dried on the surface. Store the "Hoshigaki" (dried persimmons) in an airtight container in the freezer. You can enjoy it year round.
MSM Leong thank you so much for sharing your method. My mother loves those dried persimmons and I am dying to make some for her. Thank you so much.
Mmm, I can taste it too! 😄
So is it the persimmon time of the year now? Gotta check them out in the market soon! Persimmons are my love.😉
+EuniceLoveletter FoodTV Yes peak season for persimmons. I personally (Shinichi) LOVE persimmons. Satoshi's favorite fall fruit are grapes.
TabiEats Oh I see!
I just put my tart in the oven I'm a little nervous since I've never tried persimmon before but I trust shinichi's taste
I hope it turned out ok
TabiEats it turned out beautifully! Thank you :)
It was be also delicious with pears :)
+Ryan Darcy I agree!!!
I love persimmons too:) by the way, did you change how you make your videos?? I don't hear any narrations any more!! I love your videos either way though♡
+meny71 Yes we thought we try a different approach for our recipe videos by getting rid of narration altogether. Instead we talk more at the end of the video. We thought it's actually more pleasant without all the chatter and perhaps more clear directions.
Which do you actually prefer though? I'd love to get some feedback on that. Cheers and thanks so much for watching!
+TabiEats hmmmm... I kind of liked the little stories that you told us during the narrations (like the one in the pumpkin gratin recipe) And I like listening to your voice(lol) so I guess I could say that I prefer the old recipe videos??
But it's not like I don't like the new recipe videos though!! I love watching you eat the delicious treats you made at the end as well!!:) so sorry I can't be more clearer:(
+meny71 thank you for giving me your feedback. I really do appreciate that. I'll be sure to keep on telling my stories on the recipe videos for you guys. I do enjoy talking and sharing them with my viewers. :)
アップお疲れ様です。秋のおいしいものですか‥。昨日の晩御飯は栗ごはんでした。柿といえば名産地は中国の陝西省らしいですね。今は‥、物騒なので行くのを控えたいところです。高評価。
+yae kamimura さん、ありがとうございます！栗ご飯も大好きです。栗をむくのがちょっと面倒で１シーズン１回くらいしか作りませんが・・・。よい方法無いものですかね。柿の産地が中国陝西省とは知りませんでした。美味しい柿を食べたいですね。
Cinnamon Sticks! Cider! Apples! Hot Cocoa! Desserts Galor! Not to mention the possblities you can make with coffee? Pumkin Spice Lattes and other Pumkin Dishes, Irish Coffees, etc. Sweet potatoes also remind me of autumn for some reason, i love those. Cuddly blankets and scarves. Turtle necks, i love this season because Florida becomes less of a bipolar bitch when it comes to weather and it finally becomes 'just right'. Horses love it, people love it, dogs love it, and I love it. ^u^
+TrashyVerse I love everything you mentioned. I made a sweet potato pudding a few weeks back because Autumn had just started here in Japan. Now I'm into my persimmons and figs. Had lots of grapes too! A beautiful and easy pumpkin pie recipe coming very soon!
+TabiEats Guess what? Since my dad has been working with his company for 30 years now he gets to pick from this little magazine of stuff, and well I saw this stainless steel cookwear set and it was beautiful... Absolutely amazing - and I looked up at my dad with puppy dog eyes 'can I have this?' lol. My mom said that since nothing else is really worthwhile there - and since the cookwear set is something we can all enjoy/use he's gonna order that. Seriously, its a beautiful set and its like over 200$ Worth of supplies, all we need to do is buy new silver wear and donate our old ones. I'm thinking the local curch could find ours to good use.
Aaaaand I just had theeee BEST Nachos ever. They were from this place from The Taco Shack. A little Orlando-Style corner-resturant in downtown of my local city. All they really serve there is well, soft tacos! I got a Tai Shirmp Taco (I think I could've gotten chicken in mine, but I choose shirmp instead. I like shrimp tacos~) And there wasnt any meat in my nachos but everything blended so nicely it was fantastic. My mom said my sister and her finace would really like this place since they live in Orlando - and it reminded me of this little cafe we went to that wasnt too far from it called Sailfish Cafe, a quaint little corner-out of the way style cafe that was really cute and had local artists' artwork hanging up on the walls, Sailfish doesnt have the best food but if your in for the atmopshere it provides and less about the gorumet aspects, then really, the place is for you. The Taco Shack was amazingly fun. And really, how could you go wrong with a place called The Taco Shack? : D
TrashyVerse ohhh I am so jealous of you and your new cookware! We need new frying pans like desperately as everything just sticks to ours like crazy. And that Taco Shack sounds amazing!
That's one thing that I miss here in Japan. Good Mexican food. Now You've gotten me craving for a good shrimp taco!
+TabiEats You could try making homemade ones right? And didnt Japan just recently get their own Taco Bell? 'u'
TrashyVerse actually we are planning to make our own tortillas at home. Yes Taco Bell did open up but i haven't been there yet.
can we use pizza dough.
Cennet Hurması Askı aparatımız ile dar alanda çok daha fazla hurma kurutabilirsiniz.
That's odd! The persimmons I'm used to eat are really mushy that's how you know they are ripe otherwise they will make your whole mouth feel like sandpapper maybe these are a different type?
+freakInoTie
Based on the color, I think these are Fuyus
Here in Spain we can get both. The harder persimmons are pretty new to us and we were told that they're just a new mutation of the original. They taste the same though, one is just less messy and has the texture of an apple :)
Thanks guys!
+freakInoTie There are 2 popular varieties of persimmons, Hachiya (pointy bottom) and fuyu (flat like a pumpkin shape). You can enjoy the fuyu hard or soft. The hachiya is astringent if you try eating it hard. There is a trick my mom uses by inserting a little shochu with a syringe needle just under the cap. Let it sit overnight. Somehow the astringent (sandpaper feeling) goes away.
Your are very cute!
👍👍😋😋😋👉👉👉
Mmm, I can taste it too! 😄
+Lee Nedlog I hope you try it out. They have persimmons in Hawaii yes? I remember my mother buying some at Don Quihote.
Exotic fruit such as Persimmons can be bought at certain grocers, ordered separately or grown in favorable conditions here in the US. Hawaii is one of the areas.
Lee Nedlog I see. My mother loves them so she's glad they have them in Hawaii. She lives with my sister in Hawaii Kai.