Persimmon chiffon pie with a gingersnap crust
Pies
There are two main types of persimmons available in the United States: one is firm when ripe, and the other is soft. Fuyu persimmons, which are round and squat like a tomato, are the most common variety of firm-ripe, or "non-astringent" persimmon found in this country; these are typically sliced and eaten raw. Hachiya persimmons, a popular soft-ripe (or "astringent") variety, are longer and more pointed, and they're ready to eat when the flesh of the fruit softens to the consistency of jelly. It is this second type that you should look for when a recipe calls for "persimmon pulp," which is essentially just a fancy term for the soft flesh of an astringent persimmon after it has been scooped from its skin. <br /> <br />Persimmon is mild in flavor, and quite sweet. Personally, I think the fruit does its best work as a mellow foil for other dominant flavors -- whether it be the tartness of a vinaigrette or the warm, sweet spices of my aunt's famous Persimmon Chiffon Pie. I first had this pie several years ago, when my entire family spent Thanksgiving at her house in Indiana. The pie was a thing of beauty, a delicate pale peach mass floating atop a crisp, brown crust. I had never tasted a persimmon before -- at least, not that I could remember -- so of course I was curious. The pie was both ethereal and rich. It was lightly sweet from the persimmon and got a spicy kick from the gingersnap crust. It is one of the better, and more unusual, Thanksgiving pies I have ever had. <br /> <br />Here is the recipe, which originally came from a cookbook called "Old-Fashioned Persimmon Recipes" first published by Bear Wallow Books in 1978. Try it if you're feeling adventurous -- I promise you won't be disappointed.
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