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Persimmon pork stew shows off Fuyu's savory side

Recipe: Blend of colorful winter fruit, vegetables beats winter blahs

Sacramento Digs Gardening
BY Debbie Arrington PUBLISHED DEC 16, 2018

Fuyu persimmons brighten pork stew, a perfect dish for an almost-winter day. (Photos: Debbie Arrington)

Fuyu persimmons have a colorful savory side.

Crisp like an apple but with more sugar, flat Fuyus complement other late fall and winter flavors with an intriguing caramel-like sweetness.

They also add something else to a dull brown stew: A punch of color. When cooked, Fuyus retain their brilliant orange hue. There are no winter blahs in this stew.

With an abundance of backyard Fuyus, I created this persimmon pork stew, experimenting with the mix of fruit and vegetables that complement the cubes of leftover pork roast. Chunks of persimmon, sweet potatoes and carrots add a lot of orange to the bowl as well as flavor. Because the meat is already cooked, this stew comes together in under an hour.

Fuyu persimmons also are abundant right now in farmers markets. One note: Don’t try this dish with astringent Hachiya persimmons (the pointy varieties); their tannin overwhelms the stew.

This stew has an unusual blend of flavors.

Persimmon pork stew
Makes 4 servings

Ingredients:

1 pound fully cooked pork roast, cut into cubes
¼ cup flour
Salt and pepper to taste
2 to 3 tablespoons mild-flavored extra virgin olive oil
1 medium yellow onion, peeled and diced
8 white mushrooms, washed and quartered
½ cup red wine
1 ½ cups chicken broth
½ teaspoon Old Bay seasoning
½ teaspoon thyme
1 large sweet potato, peeled and cubed
2 carrots, peeled and sliced into coins
1 large Fuyu persimmon, cored, peeled and diced (about 1 cup)

Instructions:
Coat cubes of pork roast with flour, mixed with a few dashes of salt and pepper in a plastic zippered bag.

In a Dutch oven or large pot over medium heat on top of the stove, heat 2 tablespoons oil. Brown pork cubes in batches, so not to crowd the pot, until nicely crisp. Remove from oil with slotted spoon; set aside.

Sauté onions and mushrooms in the reserved oil, adding more if needed. Once onions are soft, stir in red wine and deglaze the pot. Add chicken broth, seasoning and thyme.

Return pork cubes to pot. Add sweet potato and carrots. Bring the pot to a boil, then cover and reduce heat to simmer, stirring occasionally. Cook 30 minutes.

Add persimmon. Cook 15 minutes more until persimmon and sweet potato cubes are tender, but not mushy. Adjust seasoning, adding a little more salt and pepper if desired.

Serve hot.

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RECIPE

A recipe for preparing delicious meals from the bounty of the garden.

Keywords:

recipes recipe gardening Sacramento cooking seasonal cooking winter fruit persimmons fall orchard fruit

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Garden Checklist for week of May 19

Temperatures will be a bit higher than normal in the afternoons this week. Take care of chores early in the day – then enjoy the afternoon. It’s time to smell the roses.

* Plant, plant, plant! It’s prime planting season in the Sacramento area. If you haven’t already, it’s time to set out those tomato transplants along with peppers and eggplants. Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.

* Direct-seed melons, cucumbers, summer squash, corn, radishes, pumpkins and annual herbs such as basil.

* Harvest cabbage, lettuce, peas and green onions.

* In the flower garden, direct-seed sunflowers, cosmos, salvia, zinnias, marigolds, celosia and asters.

* Plant dahlia tubers. Other perennials to set out include verbena, coreopsis, coneflower and astilbe.

* Transplant petunias, marigolds and perennial flowers such as astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia and verbena.

* Keep an eye out for slugs, snails, earwigs and aphids that want to dine on tender new growth.

* Feed summer bloomers with a balanced fertilizer.

* For continued bloom, cut off spent flowers on roses as well as other flowering plants.

* Don’t forget to water. Seedlings need moisture. Deep watering will help build strong roots and healthy plants.

* Add mulch to the garden to help keep that precious water from evaporating. Mulch also cuts down on weeds. But don’t let it mound around the stems or trunks of trees or shrubs. Leave about a 6-inch to 1-foot circle to avoid crown rot or other problems.

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