April 4, 2016

How to Cook With Persimmons

Persimmons are a lesson in patience, since some varieties are just downright inedible — until they are fully ripe, that is. Once they’re ready, though, they taste better than candy — and, if you close your eyes, you might wonder if you’re actually eating fruit or some kind of delicious spiced pudding. The Latin name for the fruit, Diospyros, translates to “food of the gods” — do you really need any more incentive?

For me, persimmons completely embody all the flavors of fall I love so much. With a flavor similar to dates, but with hints of spice, persimmons are well-suited for all your autumnal baked goods. Not all persimmons are made equal, however. Some varietals are better suited to baking while others are best used in dishes where they hold their shape, like in salads. Here’s our primer on different persimmon types, and, of course, some recipe for inspiration as well.


Hachiya: The jewel-tone flesh of the Hachiya persimmon is super-soft, so you can just scoop it right out and add it to your batter for cakes, breads, and puddings. Try swapping the flesh in any recipe that calls for pumpkin purée. Note: This is an astringent variety so make sure you wait until it is completely ripe, or else you’re in for a mouthful of unpleasant bitterness. You will usually find them unripe at the market, since they can be very delicate. Take them home and keep them in a brown paper bag until they get soft at the tip.

Cinnamon: A sub-variety of Hachiyas, cinnamon persimmons are not astringent so you can eat them firm or soft. When you cut them open they have speckly brown spots, as if they have been sprinkled with cinnamon.

Fuyu: These persimmons have a firmer, crispier flesh than the hachiyas, which makes them great for slicing into salads, chopping into salsas, or even adding to stews. You don’t even have to peel them first. Store them in the fridge to preseve the cripsness.

Organic Sweet Pumpkin: These smaller sub-types of Fuyu persimmons are small and crisp and you can eat them just like you would an apple, skin and all.

Chocolate Persimmons (Black Sapote)

A little harder to find, chocolate persimmons are definitely worth seeking out. The are native to Mexico, Colombia, and Guatamala but are also cultivated in Florida, Hawaii, and Cuba. The texture and flavor is similar to chocolate pudding which is fitting since another nickname for the black sapote is “chocolate pudding fruit.” The flesh is extremely pudding-like which makes this variety perfect for moist cakes, milkshakes, or any recipe where you want to get that chocolatey flavor.

All of the varieties listed above can be found on www.PlantOGram.com

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April 4, 2016

Persimmons with Greek Yogurt and Pistachios recipe
Lett prefers Hachiya persimmons for this fabulously simple dessert (they're the ones with the pointy shape). But don't use them until they're super soft and completely ripe; they taste unpleasantly tannic otherwise.
  • 2 cups plain Greek yogurt
  • 4 ripe Hachiya persimmons, each cut into 6 wedges
  • 1/2 cup finely chopped unsalted, shelled raw pistachios
  • 1/3 cup buckwheat or clover honey
  • Flaky sea salt (such as Maldon)


Divide yogurt among plates or bowls. Top with persimmons and pistachios, drizzle with honey, and sprinkle with salt.

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April 4, 2016

Persimmon Bread recipe
Use very soft, ripe, heartshaped Hachiya persimmons rather than the smaller, firmer Fuyu variety. If you can't find Hachiyas, substitute 1 cup of canned pumpkin. Stir any leftover purée into yogurt for a sweet breakfast.
  • 1/2 cup (1 stick) unsalted butter plus more for pan
  • 3/4 cup all-purpose flour plus more for pan
  • 1/2 cup raisins
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 4 large, very ripe Hachiya persimmons
  • 1/3 cup buttermilk
  • 2 tablespoons finely grated orange zest
  • 1 cup sugar
  • 2 lar


    Preheat oven to 350°F. Butter and flour a 9x5x3" loaf pan. Tap out excess flour.

    Combine raisins and 2 tablespoons hot water in a small heatproof bowl. Let steep for 20 minutes to plump raisins (or microwave for 15 seconds).

    In a medium bowl, whisk together 3/4 cup all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon. Set aside.

    Scoop persimmon flesh from skins into a blender. Purée until smooth. Transfer 1 cup purée to a medium bowl (reserve any remaining purée for another use). Whisk in buttermilk and orange zest. Set aside.

    Using an electric mixer, beat 1/2 cup butter in a medium bowl until light and creamy, about 2 minutes. Add sugar and beat until light and fluffy, 3-4 minutes longer. Add eggs, one at a time, beating until mixture is well combined. Gradually add persimmon mixture; beat until well combined. Add dry ingredients in 3 batches, beating just until incorporated. Fold in strained raisins.

    Pour batter into prepared loaf pan. Bake until a tester inserted into center comes out clean, about 1 hour.

    Let bread cool in pan for 20 minutes. Unmold and let cool completely on a wire rack.

    361 calories, 13 g fat, 58 g carbohydrates

    ge eggs

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April 4, 2016

Persimmon Salsa recipe
Spoon this sprightly condiment over grilled fish, alongside roasted ham, or, for an appetizer, atop slices of smoked salmon on buttered pumpernickel.
  • 4 small or 3 medium-size firm but ripe Fuyu persimmons, peeled, cut into 1/2-inch cubes (about 1 2/3 cups)
  • 2 tablespoons minced white onion, rinsed, drained
  • 1 tablespoon plus 1 teaspoon fresh lime juice
  • 1 tablespoon minced fresh basil
  • 2 teaspoons minced seeded serrano chile
  • 2 teaspoons minced fresh mint
  • 1 teaspoon minced peeled fresh ginger


Mix persimmons, onion, lime juice, basil, serrano chile, mint, and ginger in small bowl. Season salsa to taste with salt and pepper. (Salsa can be made 4 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)

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April 4, 2016

Braised Pork with Fuyu Persimmon recipe


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  • 2 1/2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces
  • 3/4 teaspoon salt
  • 1 to 3 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 celery rib, chopped
  • 1 large garlic clove, minced
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1/8 teaspoon cayenne
  • 2 cups water
  • 4 plum tomatoes (3/4 pounds total), peeled (see cooks' note, below) and chopped, or 1 (14- to 16-oz) can whole tomatoes, drained and chopped
  • 1 1/2 pounds firm-ripe Fuyu persimmons, peeled, seeded if necessary, and cut into 1/4-inch-thick wedges
  • 1/2 cup chopped scallion greens
  • Accompaniment: cooked white rice


Put oven rack in lower third of oven and preheat oven to 350°F.

Pat pork dry with paper towels, then sprinkle with salt. Heat 1 tablespoon oil in a wide 6-quart heavy pot over moderately high heat until hot but not smoking, then brown pork in 3 batches, turning, about 5 minutes per batch, transferring to a bowl as browned. (Add more oil to pot as needed between batches.)

Pour off all but 1 tablespoon fat from pot. Add onion, bell pepper, and celery and cook over moderate heat, stirring, until softened, 3 to 5 minutes. Stir in garlic, cumin, coriander, turmeric, and cayenne and cook, stirring, 1 minute. Add pork with any juices accumulated in bowl, water, and tomatoes and bring to a simmer.

Cover pot, then transfer to oven and braise pork until very tender, about 1 3/4 hours.

Scatter persimmons over pork and braise in oven, partially covered, 10 minutes more. Stir in scallion greens and salt and pepper to taste.

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April 4, 2016

Here's a tangy relish to go with ham, roasted pork or the Thanksgiving turkey.
  • 1 1/2 cups cider vinegar
  • 1 cup chopped onion
  • 1 large Pippin apple (about 8 ounces), peeled, cored, chopped
  • 1 cups raisins
  • 3/4 cup sugar
  • 1/4 cup fresh lemon juice
  • 1 large jalapeño chili with seeds, minced
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon grated lemon peel
  • 1 teaspoon ground coriander
  • 1/8 teaspoon ground cloves
  • 2 1/2 cups chopped peeled Fuyu persimmons (about 4 medium)


Combine all ingredients except persimmons in heavy large saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until mixture thickens but some juices remain, stirring frequently, about 25 minutes. Add persimmons and simmer until persimmons are tender, about 5 minutes longer. Remove from heat and cool completely. (Can be prepared 3 days ahead. Cover and refrigerate.

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April 4, 2016

how much should you spend on business

Whether around the Holiday season or during any other time of the year, you may occasionally need to choose gifts for those in your organization or those you do business with regularly. But when it comes to your employees and customers, how much should you spend on business gifts?

Cost of a Gift

How much you should spend depends on your budget and other factors, some of which are business gift giving etiquette. If you’ve decided to spend some money and want to be sure not to spend too much, $25 to $50 per person is a nice average to start from.

However, try to remember that in some cases, when your gift is going to someone at another company, they might have limits to the value they are allowed to receive. So keep this in mind.

Policies in many large corporations and government organizations, for instance, prohibit employees from accepting business gifts valued in excess of  $25 (sometimes less).  For this reason alone, some small business owners limit their gifts to $25 or under.  The thought of having to return refused gifts exceeding allowable amounts is a complication some prefer to avoid altogether.

Gifts for Clients

When giving to clients, look at how much business each client brought to you in the past year. Rank your spending accordingly:

  • For clients that brought you $15,000 in revenues this past year, you might consider spending $100 or more on a quality business gift.
  • For clients netting you $10,000 or more, $100-500 may be more appropriate.
  • For clients netting you $9,999 or less, spending $25-50 could be the way to go.

For more gifting ideas visit us at PlantOGram.com

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April 4, 2016


Pomegranate Sauce Ingredients:
8 oz. pomegranate juice
8 oz. cranberries, fresh or frozen
1/2 cup sugar
1/2 teaspoon ginger
1/8 teaspoon salt
8 oz. pomegranate seeds, fresh or frozen

Heat a small saucepan over medium-high heat.
Add the pomegranate juice, cranberries, sugar, ginger and salt. Bring to a boil.
Lower the heat a little and simmer for 10-15 minutes to thicken.
Place in refrigerator to cool. The sauce should be a thin jelly consistency. It will thicken as it cools.

Gingerbread Ingredients
1/3 cup grape seed oil
3/4 cup granulated sugar
1/2 cup dark molasses
1 egg
1 egg yolk
1 tablespoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon salt
2 cups all purpose flour
1/2 cup hot water
2 teaspoons baking soda
*You can also use a gingerbread mix and prepare as directed on package for quicker preparation

Preheat the oven to 325 degrees. Grease an 8 x 8 baking dish.
In a large mixing bowl, whisk the grape seed oil, sugar, molasses, egg, egg yolk, spices and salt together until smooth.
Slowly add the flour and whisk until well combined.
Mix the baking soda into the hot water, then slowly whisk the water into the batter.
Pour the batter into the baking dish and bake for 45 minutes.
Remove from oven and cool.
Turn pan over allowing cake to fall out.
Cut into trifle size pieces.

Pumpkin Cream Ingredients:
2 cup heavy cream
12 oz. cream cheese, softened?1
1/2 cup pumpkin puree
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon clove

In medium mixing bowl, whip heavy cream to a stiff peak. Set aside.
In second mixing bowl, cream the pumpkin puree, softened cream cheese, sugar and spices together until fluffy and smooth.
Scrape the bowl and gently fold the whipped cream into the pumpkin mixture.

Trifle Assembly:
Place 1/3 cake squares in to the bottom of a trifle bowl, layer with 1/3 pumpkin cream, then spread with half of the pomegranate sauce. Repeat.
Place the last 1/3 of gingerbread squares and top with the last of the pumpkin cream.
Garnish with remaining pomegranate sauce.
Allow Trifle to set for 1-2 hours. Best if served within 24 hours.

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April 4, 2016

Health benefits of Abiu Fruit

Abiu Fruit is certainly one types of Sapodilla which was originated from Australia, abiu fruit also offers several advantages for health, and today, we inform you 5 Advantages of Abiu Fruit for overall health. Abiu, features a distinct consistency and also flavor at large, yet which was additionally type of sapodilla fruit. So far as we realize, Abiu fruit wasn’t well-known fruit on earth, simply because abiu fruit wasn’t grow in every nations around the world. The abiu (Pouteria caimito) is actually a fruit crop indigenous to the warm and also damp lowlands of South America. Even though brought to a number of other places around the world, the abiu remains to be fairly uncommon in Australia. It’s been explained, together with four various other exotic fruits (durian, mangosteen, rambutan and also longan), as possessing excellent possibility of industrial development in northern Queensland.

The abiu tree is really a bright, heavy producer and is also fairly free of pests and also diseases. It is just a heavily foliaged evergreen along with mild green leaves along with a thick pyramidal crown just like the mangosteen. The tree generates gleaming, dark green lanceolate leaves. The abiu tree is usually a medium-sized evergreen tree, which could grow up to fifteen m tall below perfect situations. The fruit is oblong to spherical-shaped and also ranges from six to twelve cm long. The fruit weighs in between 400 and 700 g, and is also pointed at the stigma end. Whenever ripe, the skin turns a yellow colour. The skin could be leather like in consistency, 3-5 mm thicker and produce sticky latex. The clear, white-colored flesh within contains a caramel taste as well as surrounds1-5 seeds.

Health benefits of Abiu Fruit

Abiu Fruit is certainly one types of Sapodilla which was originated from Australia, abiu fruit also offers several advantages for health, and today, we inform you 5 Advantages of Abiu Fruit for health. Abiu, features a distinct consistency and also flavor at large, yet which was also type of sapodilla fruit. So far as we all know, Abiu fruit wasn’t well-known fruit on earth, simply because abiu fruit wasn’t grow in most countries. Well, listed here are Advantages of Abiu Fruit for Health, only at Fruits Benefits.

Well, listed here are Advantages of Abiu Fruit for Health, only at Fruits Benefits.

1. Healthy and Beauty Eye

Same with carrot, tomatoes as well as strawberry, Abiu Fruit may also provide you with healthy and beauty eye, due to higher Vitamin A content within this fruit. Alongside it, Abiu Fruit may also enable you to avoid several eye problem and also difficulty. Therefore, if you wish to have beauty and health eye, simply consume abiu fruit and also feel this first advantage of abiu fruit.

2. High Immune System

Yes, High Defense mechanisms is definitely the 2nd advantage of abiu fruit, why? Simply because Abiu Fruit consists of a lot more vitamin C content, and that vitamin might help us to improve defense mechanisms quality. Defense mechanisms was actually essential for us, since it might help us to prevent from several hazardous viruses and also bacterial. Well, let’s see the next advantage of abiu fruit for overall health.

3. High Fiber Content

The Next Abiu Fruit Benefit for health is consisting of High in fiber content. Are you aware the advantages of fiber? Well, fiber might help weight loss routine and also beside it, fiber can easily optimizing a digestion system, conquer and stop bowel problems, and stop several digestive problems. Therefore, if you wish to improve your health digestion system, simply attempt to eat foods or even fruits that contains high in fiber content, one of these is Abiu Fruit.

4. Overcome diseases

Well, some other Advantage of Abiu Fruit for health is might help us to beat several illnesses. In Brazil, Abiu Fruit has been utilized to alleviate coughs, respiratory disease along with other respiratory issues or even lungs.

5. The Rich in Vitamin B3 content

Vitamin B3 functions within the action of glucose metabolism, fat as well as alcohol. The part of vitamin B3 is created of two coenzymes NAD and also NADP are needed for metabolic process, glucose, fat and also alcohol. Inclusion of vitamin B3 assists skin health, central nervous system and also digestive system.

More about Abiu tree

The flowers are born across the branches between the external canopy or even leafy tip and also the main trunk. Every flowering branch can create in between 20 and 280 flowers. The hermaphrodite flowers are small and white in colour and located individually or perhaps in groups in the axil of the leaf. The flowers usually open each morning and also continue for as much as Two days. First fruiting starts at any time from 2 years onwards for seedlings and also grafted trees can flower within the 1st year. The crop flowers 3 times annually in northern Queensland. However, fruit set is much more plentiful throughout the hotter months.

Fruit development and also enhancement proceeds in a continuous rate, getting in between 100 and 130 days from flowering to fruit maturation, with respect to the temperatures and also orchard management. Fruit development is reduced from flowers produced throughout the chillier months of the season compared to from flowers produced throughout the hotter November-January period.

Origin and Distribution

The abiu is really a denizen of the headwaters of the Amazon. It will grow wild around the lower eastern slopes of the Andes from southwestern Venezuela to Peru. It is usually grown all around Iquitos, Peru. In Ecuador, it’s quite common within the Province of Guayas and also the fruits are sold within the marketplaces of Guayaquil. It really is much cultivated about Pará, Brazil; less often close to Rio de Janeiro, and also to a restricted degree at Bahia. In Colombia, it really is not unusual within the parts of Caquetá, Meta and Vaupés also it is full of the surrounding areas of Amazonas, Venezuela. It’s been developing for several years within Trinidad.

The plant explorers, Dorsett, Shamel and also Popenoe, gathered seeds for the United States Department of Agriculture in Bahia in 1914 (S.P.I. #37929). In 1915, seeds were caused by Lavoras, Minas, Brazil (S.P.I. #41003). This particular species have been grown many times in the Agricultural Research and Education Center, Homestead, Florida, but many of the young plants happen to be wiped out by winter cold. Several trees grown in 1953 fruited within 1962.

Types of Abiu Fruit

There’s significantly variation within the type, dimension and quality of the fruits of seedling trees, several having firm flesh, several soft; and several are insipid, while some have got reasonable taste. At Puerto Ospina, across the Putamayo River in Colombia, there exists a type which fruits in Four years. The fruit is spherical and huge. Close to the River Inirida, in Vaupés, Colombia, there exists a type which bears in a single year from seed, however the fruits are tiny along with tiny pulp.

How to Eat Abiu Fruit

As soon as ripen, store within the fridge to attain its optimum sweet taste. To consume just slice open the fruit and also scoop out the soft, transparent interior. Take care not to scoop too tightly towards the skin since the skin features a wax-like, latex consistency.

  • On its own
  • Chilled
  • Ice Cream


The fruit is vulnerable. Select fruits which are free from blemishes or even bruises. The fruit ought to be yellow and also firm whenever ripe. There ought to be an indication of green near to the stem. Take care not to squeeze too hard, since this will bruise the fragile flesh. The fruit could keep chilled for the week, if not injured or even stung.


The wood of the abiu tree is thick, heavy, and difficult and is also utilized as timber in building.]


The fruit of the abiu tree is delicious and regarded among the best of the sapotes because of having the fairly sweet caramel-like flavor of sapodilla with a simpler consistency. It really is generally consumed out of hand and, even though in Colombia those consuming the fruit this way are encouraged to oil their lips to help keep the gummy latex from sticking, this particular risk could be prevented simply by choosing fully ripe fruits and also scooping out the flesh having a utensil. The tartness of the bit of additional lime juice might boost the taste, particularly when cooled. The melting sweet pulp of the abiu is additionally utilized to taste ice cream and also cut into yogurt for the light as well as scrumptious breakfast. The subtlety of the flavor limits its utility in more complicated confections and also salads. Abiu fruit is really a substantial source of calcium, phosphorus, vitamin A, as well as vitamin C.


The darkish golden-yellow, overripe fruit develops a mucilaginous nature.[citation needed] In Brazil, individuals utilize this characteristic to alleviate coughs, bronchitis along with other pulmonary afflictions.[citation needed] Various other folk medicine utilizes are just as one astringent, anti-anemic, and also anti-inflammatory and also to alleviate fever and also diarrhea.


The wood is thick and heavy, tough, and also valued for construction.

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April 4, 2016

The Best Fruits to Plant Now

Peach, grape, blueberry, cherry, strawberry, and apple lovers come in luck: Though these crops are thought to get very pesticide laden when conventionally raised, they’re simple to grow organically in your own home. Now’s any time to plant bare-root stock these trees and bushes; strawberries make the ground this month will bear as soon as this summer and spring, and the rest will begin producing available as one to 3 years.

What things to grow - Plus secrets when getting great fruit

To prevent peach leaf curl (a fungal disease that affects wet leaves) in damp climates, plant trees against a southfacing wall under an eave, and prune them right into a fan shape. In case you’re short on space, plant 3 to 4 varieties in one hole, pruning off nearly the outwardfacing branches.

The vines are easy to train along fences, pergolas, and deck rails. Stick to American varieties (Vitis labrusca) grown independently roots to prevent the mildew and root louse (phylloxera) problems common to European grapes (V. vinifera).

You can find three main types. Plant June-bearing for example big crop at the end of spring or early summer, everbearing for spring and fall crops, and day-neutral for any large crop in spring and smaller harvests all summer. The plants produce less fruit while they age, so replace them every 36 months.

These shrubs prosper altogether areas of the West except the desert, and since several varieties have magnificent fall color, you may also rely on them as showy garden plants. In mild climates, spotted-wing drosophila (linked to the common pomace fly) can be a problem. In that case, use row covers after fruit sets.

Sweet cherries
Birds prefer red ones, so pick a yellow-fruited variety as long as they often eat your crops, or be ready to cover trees with netting. Cherries had best nearly everywhere except the desert, where they get an excessive amount heat, as well as the low elevations of Southern California, where there’s too little winter chill.

Early-ripening varieties, which spoil quickly, might be best useful for sauce, while lateripening kinds last longest kept in storage. Apple maggot and codlin moth damage fruit, however you can control them organically with sticky traps and Spinosad.

Why choose bare-root - Now’s some time

You've got a lot more variety to choose from since most nurseries have space for only a smaller collection of fruit trees in containers.

Bare-root plants are cheaper than these in containers since they don’t ought to be potted up for sale, and are available through the grower in soilless bundles.

What this means is they’re light and straightforward to transport.  Just make sure roots are packed in similar to damp sawdust—if they dry out at any point between the nursery along with the planting hole, the flower may die.

They establish themselves faster as opposed to containerized fruits that nurseries sell later throughout the year.

Birds & the bees

Blueberries, cherries, and apples should be pollinated, so buy a self-pollinating variety, pick a tree with a pollinator grafted into it, or plant two varieties that cross-pollinate. Consult the Western Garden Book of Edibles (Sunset Publishing, 2010; $25) or even a nursery in which ones do top in your zone.

Growing organically

Plants that will get full sun, good air circulation, and regular water and organic fertilizer are least at risk of insects and diseases, making bug control easier.

Good sanitation can also help: Harvest fruit when it matures, and maintain your ground beneath plants raked clean of fallen leaves and fruit, which could attract and harbor pests.

If birds undoubtedly are a problem, cover blueberries, grapes, strawberries, and dwarf fruit trees with netting; tie metallic Flash Tape around the branches of larger trees.

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