Here we have several Maru Persimmons from Matsui Farms in Kula, Maui. According to the grower, this year’s Persimmons season in Maui, which lasts from September through December, was more ideal for the Maru variety than the Fuyu.
While the more yellow-colored Maru Persimmon isn’t as appealing in appearance as the reddish-orange Fuyu, it’s said to be much sweeter.
Before even busting out the “Google-fu”, I thought of some culinary applications Persimmons might be good for, from pie, to ice cream, to salads, and not surprisingly, it turns out it’s just about all been done before.
In fact, Hashimoto Farms, another Persimmons grower in Kula, Maui has their own line of Persimmon-based products, including salad dressing, butter, jam and scone mix. That Persimmon scone mix sure sounds good!
Here’s the Fuyu Persimmons “Maui Mom” brought for us several seasons ago…
Fuyu Persimmons from Kula, Maui
Just like the Fuyu variety, these Maru Persimmons have the flavor and texture similar to a combination of a cantaloupe, a pear and an apple, with a firm flesh and thin, edible, yet slightly tough skin. Most of the flesh is edible, and there aren’t any seeds, except for thin tough membrane in the center, which I prefer to cut out. These Maru variety are indeed, as far as I can remember, much sweeter than the Fuyu variety. Like candy sweet.
Mahalo once again to “Maui Mom” for the Matsui Farms’ Maru Persimmons!
Speaking of specialties from Maui, Diner A’s wife whipped up a batch of home-made Guri-Guri this past weekend for a family gathering.
As you know, Guri-Guri is that delicious plantation-style “sherbert” made famous by Maui’s own Tasaka Guri-Guri shop in Kahului in the Maui Mall.
Here’s how their home-made Guri-Guri turned out…
There’s a number of home-made Guri-Guri recipes floating around the web, all using pretty much the same or similar ingredients in varying ratios.
Reid over at Ono Kine suggests using two 12 oz. cans strawberry guava juice, one 12 oz. can 7 UP and one 14 oz. can sweetened condensed milk.
While one guy on YouTube makes Guri-Guri using one 14 oz. can sweetened condensed milk, one 12 oz. can of sprite (or 7 UP), and just one 12 oz. serving of your favorite juice; where in his demo’, he used POG (Passion Orange Guava juice).
Of course, the condensed milk is the key ingredient in what makes this frozen dessert unique and oh so good.
Here’s Diner A’s wife’s recipe:
One 14 oz. can sweetened condensed milk
One 12 oz. can 7 Up (highly recommended; don’t use diet 7 Up or Sprite)
Two 12 oz. cans Strawberry Soda (any brand; note, she INSISTS on using Strawberry and no other flavor)
Combine all ingredients thoroughly in a sturdy mixing bowl that will fit in your freezer. Place in freezer for approx. 2-3 hours, or however long it takes to reach the point that it’s semi-frozen. Remove, stir thoroughly, then place back in freezer overnight. Remove and stir again until Guri-Guri reaches a “scoopable” consistency. Place back in freezer until ready for service.
I have tasted Diner A’s wife’s home-made Guri-Guri before and have to say, while not exactly like the original Tasaka Guri-Guri, it’s pretty darned close and really ono. Certainly passable for being home-made, with a very similar type of creamy/icy texture and also creamy-fruity, strawberry-good flavor.
Diner A noted that everytime they bring this to their family gatherings, the kids as well the adults quickly wipe the entire bowl out. So there you go, a guaranteed pot lock favorite right here with this home-made Guri-Guri.
Reid of Ono Kine Grindz suggested in his notes that an automatic ice cream maker could be used to prepare home-made Guri-Guri, which I think is a really good idea!
If you look at Tasaka’s original Guri-Guri, you see how airy and ice cream-meets-sorbet-smooth the texture is …
I’m quite confident an automatic ice cream maker (churner) will yield the same ideal texture as Tasaka’s using those same ingredients in the recipes listed above.
Well, looks like I’ll soon be hunting for an automatic ice cream maker to test out my Guri-Guri theory. :-)