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Persimmon Chicken

Posted by terrepruitt on December 3, 2015

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia Technique, SJ City FitTis the season for persimmons.  A few weeks ago one of my Nia students came into class with persimmons.  Many of us ooohed and ahhhed at the beautiful fruit, but most people did not take them because we don’t know what to do with them.  The last time I received persimmons in my organic produce box I looked up recipes that use them and most of them call for a puree and then they are baked into something.  One of my students said she had a pudding recipe.  I think she said it was like a bread pudding, so she was happy to take them.  I didn’t know what to do with them, but I took one.  Then the next day the woman who brought them in had more and even less people took them so there was a lot left and she was going out of town so I took a few.  The student with the bread pudding recipe said they wouldn’t be ripe until about Christmas.  So I put them in my fruit bowl and didn’t check them often because I thought they would be ready closer to Christmas.  In the mean time my husband brought home some persimmons.  So I had quite a few persimmons and I didn’t know what to do with them.

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia Technique, SJ City FitThe ones that my student brought in were from her neighbor’s tree and they were the Hachiya kind.  I had never had those.  The bread pudding student said they were ready to eat when they were soft.  Well, it turns out the ripened a lot faster than I was expecting and unfortunately a couple ended up casualties.  The kind my husband got from his co-worker were the Fuyu.  Those are the ones I had received before.  Those are to be eaten when they are more like an apple.  So one, the Hachiyas, need to be soft, the other, firm, but not hard.

The only thing I knew to do with them was to make my Fancy Toast.  And that is with the Fuyus.  I know there was a time when I was eating that every day it seems, but I just wasn’t that into it this batch of persimmons.  So there they sat.

Then one day I looked at them and realized that I was going to have more casualties if I didn’t use some of them.  So I just decided to throw them on my chicken.  When I met my husband one of the things he liked to cook was apricot chicken.  He would get some apricot preserves and put it on the chicken.  I thought that persimmons wouldn’t be too different.  So I tried it.  I liked it so much I am making it again to use up the remain persimmons.  It was easy and tasty.  Here is what I did.


Persimmon ChickenDance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia Technique, SJ City Fit

2 large chicken breast
2 Hachiya persimmons
2 Fuyu persimmons
(pepper, if you like it)

I would salt both sides of the chicken put the chicken in a baking dish.  I smashed the two Hachiya persimmons and spread them on top of the chicken.  I sliced up the two Fuyu persimmons and put them on top of the chicken and on the sides.  Then I sprinkled a little more salt, nutmeg, and cinnamon on top of everything in the dish.

Bake at 375° F.  Halfway through cooking, I took the dish out of the oven and flipped the chicken.  I arranged the persimmons back on top and around the chicken, sprinkled a little more salt, nutmeg, and cinnamon on top of everything, then baked it until done.**

**This time around I am using a tiny bit of soy sauce.  I put a little on the chicken before baking.  Not soaking in it, just a little on both sides of the chicken.  I should have used salt.  I sprinkled a little tiny bit of cinnamon and nutmeg on it THEN add the persimmons (this time I only have one Hachiya).  Then I sprinkled the salt, the nutmeg, and the cinnamon on top of everything in the dish.


The chicken still needed a little bit more flavor to me.  It was GREAT as long as I got a piece of persimmon with the meat, but not having salted it before (as I say to do in the recipe) left it kind bland.  Because I did the soy I didn’t salt it, but I will next time.

So . . . there you have it.  If you want to use your persimmons you might want to try this.  If you have a recipe you already use for your persimmons, please let us know.

What do you do with persimmons?


6 Responses to “Persimmon Chicken”

  1. Angelica said

    Did someone say persimmons??
    Where was I when there was such an abundance of persimmons at Nia?
    I LOVE PERSIMMONS! I used to have my own tree of the Hachiya and I miss that tree!
    When I am lucky enouh to get them late November early December, I keep them in the refrigerator with some out on my “produce shelf” in a box outlined with straw. I check them daily to see wich one is ready to be savored.
    They have to be totally jelly-like. They really turn in to a puree by them self and that is when they are ready to eat and OHHHHH SOOOOO GOOOOOO and MESSY!
    I eat them over the sink with a bibb and then I look like a baby after eating carrot mush 😃 I LOVE IT.
    MUCH LOVE, Angelica.
    PS: Once they turn to puree, if I have more than I can consume, I freeze them.


    • Oh, Angelica, you were not here. And Bea brought in a lot of them because she was leaving. She gets them from her neighbors tree. Are they still in season? We should – I should be so bold as to ask for some more. They were great. There were some in a bag in the break room today but I didn’t take any. I should have.

      I hadn’t thought to just EAT it raw like an apple. So the ones you are talking about are the Hachiya ones?

      I used them all . . . that is why I made the chicken. I only had one Hachiya and two Fuyus. The ones in the back today were Fuyus.

      We should ask Bea!

      And thank you for the freezing tip! If I ever end up with more than I can use at the moment I will keep that in mind because my hubby and I really like them on our chicken! And I am SOOOOOO glad you are back at Nia. You and your fabulous energy are always missed when you are not there!

      THANK YOU!


  2. Angelica said



  3. Catherine said

    A friend went to a lovely luncheon and said they had a wonderful salad with persimmons, pomegranate, and pecans.

    Think I would make them into a cooked puree with some apple, cinnamon, cardamon, and a teeny touch of nutmeg, salt and pepper for a great pork roast or chicken. It would be spooned over the cooked meat at serving time.

    Liked by 1 person

    • Yeah, pretty much all the recipes I have found online when looking for recipes for persimmons call for a puree. I was looking to avoid that step . . . so, I just chop ’em up and putting them on the meat. Often times there are some that are so ripe it ends up being just like a puree. I have decided I like them on pork much better. In fact I have pictures of Persimmon Pork on my desktop I keep meaning to post about, but I think I just took the pictures, but didn’t make note of the recipe. It was super yummy though! THANK YOU SO MUCH for reading and commenting!


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