Exotic Fruits of Fall

Now that summer is over, and the corn and tomatoes have gone the way of the dodo, we turn to fall’s produce. Everyone knows about apples and pears, but autumn also offers some of the most delicious and unusual fruits of the year. POMEGRANATEThe pomegranate has become familiar in its juice form for its antioxidant properties, and we’ve all seen POM wonderful all over the place. However, the fruit in its original form, although not much to look at from the outside, yields a treasure trove of ruby red seeds that add color, crunch and tartness to any dish. Pomegranates should be peeled under water – that allows the white pith inside the fruit to float to the top, making it easier to separate the edible seeds. Once you have the seeds, they are lovely in salads or topping soups. You can also use them as a garnish for a meat dish that pairs well with fruit, such as lamb, or the Mexican specialty chiles en nogada. PERSIMMONPersimmons appear in late fall, and the bright orange fruits just sing of Thanksgiving centerpieces. Persimmons are far more than just decorative, however – they are a sweet fruit that can add pizzazz to salads or baked goods. There are two varieties of persimmons widely available in America: the hachiya, which has an elongated heart shape, and the fuyu, which is paler and more of a squat round. The fuyu, which is best eaten when crunchy and firm, is tangy and sweet, and adds a nice crunch when sliced into a salad, served with cheese, or eaten out of hand. The hachiya is extremely astringent before it’s meltingly ripe, so to buy them typically calls for delayed gratification. If you can wait until they’re so soft they seem almost rotten, and the skin is translucent, the reward is a deep and honeyed sweetness and a melting texture. Hachiya’s can be frozen and eaten with a spoon half-frozen for a sweet treat, or incorporated into baked goods like the following cookies:Persimmon Cookies:* 2 ripe hachiya persimmons, pureed* 1 teaspoon baking soda* 2 cups all-purpose flour* 1/2 teaspoon each ground cinnamon , cloves, nutmeg* 1/2 teaspoon salt* 1 egg* 1 cup white sugar* 1/2 cup butter* 1 cup raisins* 1 cup chopped walnuts1. Preheat oven to 350 degrees F (180 degrees C).2. Dissolve baking soda in persimmon pulp and set aside.3. Sift flour, spices and salt together, set aside.4. Cream together butter and sugar beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins.5. Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes. QUINCEQuinces are large, yellow green, not quite apples, with a characteristic round and lumpy shape. Raw, they give off a lovely floral perfume, but are hard and astringent and can’t be eaten. If you cook them with a sugar syrup however, they soften into a dense, grainy texture similar to a ripe pear, have a delicious honeyed flavor, and turn a beautiful russet red color. Quinces are high in pectin, which means they are often used in jelly making, or to make Membrillo, the quince paste popular in Spain and often served with Manchego cheese. Chopped quince can also be added to apple pie – it gives lovely flavor and color and helps the filling set. Of course, a quince also stands alone, in a dish such as this:Baked Quince* 4 large quinces* Water* 1/3 cup honey* 3-4 T lemon juice1. Preheat oven to 350°F.2. Peel the quinces and halve lengthwise. Using a sharp knife remove the core and seeds.3. Place the quince cut side down on a shallow baking sheet.4. Pour a little water into the pan to keep the quinces from burning.5. Combine the honey and lemon juice and pour evenly over the quince.6. Bake, uncovered, until tender, about 30-40 minutes.7. Serve with a spoon, topped with a bit of Greek yogurt or crème fraiche.

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