Monday, January 14, 2013

Persimmon Pie

My best Christmas present.

I won this set of flavored NuStevia Liquids giveaway from Luxury Haven in her "NuNaturals Returns With A Bigger Stevia Giveaways" in December 2012.  Shirley, thank you so much for your kind thoughts and effort. I'm so glad we meet in blogland. 

Luxury Haven  is a "All-In-One" blog about beauty, food, shopping, travel, contests and product review. Shirley is an excellent cook and take great pictures too. Do hop over to her great blog Luxury Haven  and say hello to my lovely friend.

Beside that NuNaturals is so generous to included additional samples and a stack of 50's recipes in the parcel. Thank you so much to Mr. Ron Redding of NuNaturals. Look like I'm gonna be busy experiment new recipes with NuNatural products.
Let me share with you my mini Persimmon Pie.

Mini persimmon pie

Persimmon fruits, picture compliments from a friend.

Ingredients for pie crust
200 gm plain flour
1/2 cup fresh shredded coconut or dessicated coconut
6 pkts Nu-Stevia or 1/4 cup sugar
2 oz butter ( frozen )
1/2 egg - lightly beaten
10 drops NuNaturals Vanilla Stevia Liquid

1/  Sieve the flour, mix shredded coconut, Nu-Stevia or sugar and NuNaturals Vanilla Stevia liquid together.
2/  Cut the butter into small cubes, add in the flour mixture. Use your finger tips to mix the butter and flour to resemble bread crumbs.
3/  Add in the egg and mix till dough is form and leave the side of the mixing bowl. DO NOT KNEAD THE DOUGH AND OVER MIX. Over mix dough will be oily and pie will shrink when bake.

 This picture is from egg tarts recipe. I'm using this picture as an example for the pie pastry.

4/  Roll the pastry to 1/4 inch thick in between two plastic sheet. Remove the top plastic sheet and cut with 3 inch round pastry cutter. Lay the cut out pastry into the mini tart mold and press lightly.
5/  Dock the dough by piercing the base with a fork in several places to allow airflow and prevent bubbles. Don't get carry away and over do it. Too many holes will let the filling leak through the crust.

6/  Blind bake in pre heat oven for 8 mins at 180 deg c, remove and add 1 tbsp of persimmon filling, bake for another 10 to 15 mins until the custard filling is firm.
7/  Over bake filling will puff up and wrinkles or it'll look like a 3 magnitude earth quake.
8/  Best to serve warm.

Use the balance dough to cut out mini flower and heart shape to decorate the topping.  Bake the filling for 5 mins, remove from oven. Put the cut out mini flowers on top the filling  and bake for another 10 to12 mins. 


Ingredients for filling
1 cup Persimmon pulp
1/2 Egg lightly beaten
1/2 cup Milk  
6 sachets  NuStevia or 1/4 cup sugar
1/8 tsp Salt
1 tsp NuNaturals Vanilla Stevia Liquid
1/2 tbsp custard powder + 2 tsp water

Awesome pairing fresh grated coconut with persimmon.

1/  Mix the custard power with 2 tsp water and keep aside.
2/  Blend 2 very ripe persimmon fruit with 1 tbsp lemon juice until very fine.
3/  Mix persimmon pulp, egg, and milk, stir till well blend.
4/  Add NuStevia or sugar, salt, NuNaturals Vanilla Stevia and custard powder to the persimmon mixture.
5/  Mix well and scoop a table spoon of persimmon mixture to the pie and bake for 10 to 15 mins at 180 deg C.
6/  Remove from oven, line with paper liners and serve warm.
7/  Add few slices of banana or fresh grated coconut before serving.

Suggestion condiment before serving. Top with few slices of banana or fresh grated coconut to enhance the taste.

Love the buttery pastry and coconut fragrant.

Persimmon Leaf Tea

The leaves of the persimmon plant are just as useful and healthy as the edible fruit. The tea are rich in vitamins and minerals. Persimmon leaf tea has long been an effective herbal remedy in Japan. It's helpful for allergy relief, metabolism regulation, weight loss and improve complexion. As far as I know persimmon leaf tea are easily available in Japan, Korea, China and USA.

The benefits of persimmon fruit

The fruit is low in calories and contains rich source of dieting fiber. Persimmons are high in vitamins A, B6, C, manganese, potassium and soluble fiber.
Persimmon is a multi-trunked or single-stemmed  deciduous tree, which grow up to 25 feet in height. They grow best in areas that have moderate and relatively mild summers. The season for persimmon in the Northern hemisphere is September to December.

Picture compliments from a friend.

This post  is link to Foodie Friends Friday Linky Party January 18/13 host by Marlys Folly.
Have a wonderful week ahead. Thank you for you dropping by.

132 comments:

  1. Congrats for being the winner of the giveaway. Persimmon pie looks delicious and amazing.

    ReplyDelete
    Replies
    1. Hi Swasthi, thank you. That's very kind of you. Yes, this persimmon pie taste heavenly but have to wait till September for the next fruits season.

      Have a nice week ahead,regards.

      Delete
  2. Amelia, your persimmon pie makes me mouth watering at this hour. Very pretty and delicious :)

    ReplyDelete
    Replies
    1. Hi Ann, thank you for your kind words and compliments. I appreciate it very much. No more persimmon, have to wait till September to try out other recipes.

      Have a wonderful day ahead,regards.

      Delete
  3. lovely... i feel like having directly from the laptop.. :)

    ReplyDelete
    Replies
    1. Hi Krishna, thank you. That's very nice of you. Wish you're nearer then I can share some with you. :)

      Have a lovely day ahead,regards.

      Delete
  4. Hi Amelia! Congratulations and Thanks for sharing this recipe using persimmon which is something I have never used as an ingredient for any cooking or baking.

    ReplyDelete
    Replies
    1. Hi Alvin, thank you. That's a really nice of you, I appreciate it very much. I still got lots of persimmon ideas yet to try it out but have to wait till September cos it's already off season. Great for salad too.

      Have a great day ahead,regards.

      Delete
  5. Oh... and one more thing... nice song - Pretty Woman! :)

    ReplyDelete
    Replies
    1. Hi Alvin, thank you. Glad to know that you enjoy the song. I love this original version by Roy Orbison.

      Best Regards.

      Delete
  6. congrats babe! makan sorang jer ker?

    sini KL persimmon dh kurang sikit, tak macam bulan lepas melambak-lambak...
    tu tart tu nampak sedapnya...3 biji for me sure tak cukup...

    eh, bila nak buat gathering? eheh!

    nite to you...besok nak bangun early nak masak chicken poridge for bekfes...
    hugssss..............

    ReplyDelete
    Replies
    1. Hi Kak Q pot pet, thank you. Lai, lai.... I can share with you anytime no problem. JB no more persimmon, have to wait till September. Banyak lagi persimmon recipes I belum try.

      Gathering??? Looks like next few weeks I'll be suffering and busy-boring. Ada order for pineapple tarts 2K pieces which I accept the order reluctantly. Actually I don't want to take order cos so much work cooking the pineapple jam which take me 3 hours for each pot. Imagine have to cook at least 60's pineapples.

      Have a wonderful week ahead,regards. With hugs to you.

      Delete
  7. Congratulations on your prize. Your pie looks delicious. I've had persimmon tea before, but I'm going to have to look for the fruit.

    ReplyDelete
    Replies
    1. Hi George, thank you for your kind words and compliments. I'm not if you can still find the fruit in Tennessee cos this fruits already off season. I have to wait till September for the next season. Glad to know you had try the tea, it's very good for our immune system.

      Have a great week ahead,regards.

      Delete
  8. Replies
    1. Hi Ross, thank you for your compliments.

      Have a lovely day ahead,regards.

      Delete
  9. Hi Amelia,

    Congratulation for winning such a great prize! I see that Mich has also receive these products too for her blog baking.

    I laughed reading Alvin's remark about your pretty woman song... Pretty woman baking persimmon pies. Sounds good to me!

    Zoe

    ReplyDelete
    Replies
    1. Hi Zoe, thank you for your kind words and compliments. You're so cute.... pretty woman baking persimmon pies!! Love your humour. ;)

      Have a nice week ahead,regards.

      Delete
  10. These are so lovely, Amelia! I wish we could sip tea underneath persimmon trees. Until then, I'll soak up the lovely images and day dream about how these heavenly bites must taste!

    ReplyDelete
    Replies
    1. Hi Angie, thank you. That's very sweet of you, I appreciate it very much.
      Yes, the pie taste heavenly especially with the coconut.
      Let's dream we both sitting under the persimmon tree sipping tea and eating persimmon. Hey, but make sure you don't bring the dinosaur to your dream. LOL

      Have a fabulous week ahead, regards.

      Delete
  11. Wonderful sounding pies! I haven't had too much experience cooking with persimmons so this is great! They are such a gorgeous fruit!

    ReplyDelete
    Replies
    1. Hi Chris,thank you. That's very kind of you. Yes, persimmon is one of the best fruits, many love it very much. But it's a seasonal fruits we only get to eat around September to December. I'll have to wait until Sept to try out other new recipes.

      Have a wonderful week ahead,regards.

      Delete
  12. Amelia, what a nice prize you won! It is a good product for those of us who want to reduce sugar intake. I am not a persimmon fan but I think I will love the persimmon pie. It sounds delicious, creamy and buttery. Pairs well with the fruit/coconut topping. Have a great week ahead!

    ReplyDelete
    Replies
    1. Hi Phong Hong, thank you for your kind words and compliments. Yes, I find NuNatural products quite good especially for those diabetic or other medical complication.

      This pie taste luscious,the grated coconut pair very well with persimmon.
      Have a nice day ahead,regards.

      Delete
  13. Hi Amelia, congrats for winning the healthy products....those persimmon pies sure look good! I have always love eating persimmon on its own, now I know what to do when they turn soft and mushy:D

    ReplyDelete
    Replies
    1. Hi Jeannie, thank you for your kind words and compliments. Yes,the taste is unique and not too sweet. I freeze the mushy persimmon, so can use it anytime for cheese cake and pie.

      Have a wonderful day ahead,regards.

      Delete
  14. Amelia, this persimmon pie must be tasted as good as egg tart. I like the steps you make the pastry. Thanks for sharing.

    ReplyDelete
    Replies
    1. Hi Yan, thank you. That's very kind of you. This persimmon pie taste luscious with tinge of lemon scent and flavor.

      Have a nice day ahead,regards.

      Delete
  15. Hi, Amelia, persimmon is totally out of season here but it's good to see from your place. Haven't tried persimmon pie b4, so how was it? I remember you made them before, right? Lately have been seeing few other friends also tried this NuNaturals product.

    ReplyDelete
    Replies
    1. Hi Jessie,thank you. No more persimmon already, this pie is the last batch. I have to wait till September to try out other recipes. The previous recipe I did was cheese cake. The persimmon pie taste very good, I love it cos of the combination of coconut and lemon scent.

      I'll experiment other recipes with NuNatural product, so far I like the fragrant scent.

      Have a nice week ahead,regards.

      Delete
  16. Hi Amelia, your persimmon pie is so mouth watering. I have never ever come across a pie with this filling which is so unique and I believe, very delicious.

    ReplyDelete
    Replies
    1. Hi Mich, thank you. That's very sweet of you, I appreciate it very much. This persimmon pie taste awesome, I'm loving it. The combination of persimmon and lemon with coconut pair very well.

      Have a nice week ahead,regards.

      Delete
  17. Amelia, I rarely see recipes with this fruit, the last one I saw was on your blog. You really make the simple tarts look special.

    ReplyDelete
    Replies
    1. Hi Balvinder, thank you for your compliments. The last time I baked was persimmon cheese cake which taste awesome. This pie taste wonderful especially paired it with lemon and coconut.

      Have a lovely week ahead,regards.

      Delete
  18. I've never cooked with persimmons before but your little pies look darling. By the way thank you for your health tips. I'm going to check out those charcoal pills.

    ReplyDelete
    Replies
    1. Hi Vicky, thank you. That's very sweet of you. You're welcome, hope your stomach feeling better by now. Yes, get some charcoal pills keep in your medicine cabinet, it sure work wonders for food poisoning.

      Have a nice week ahead,regards. Take care.

      Delete
  19. congrats on your win!! love all the stuff I learn here...

    ReplyDelete
    Replies
    1. Hi Annmarie, thank you for your warm thoughts and compliments.

      Have a great week ahead,regards.

      Delete
  20. Congratulations, you deserve it. Love your innovative cooking and baking. Have never tried this fruit but looks very amazing and tempting.

    ReplyDelete
    Replies
    1. Hi Amrita,thank you. That make me feel really good. Glad that you enjoyed my posting. Next time you spot this fruits in the market buy some to try, I'm sure you will love it. This is one of the best fruits and very sweet too.

      Have a great week ahead,regards.

      Delete
  21. What a gorgeously done pie. Waiting for more delicacies

    ReplyDelete
    Replies
    1. Hi Vimitha, thank you for your compliments. Stay tuned... will post more delicacies in my future posting.

      Have a wonderful week ahead,regards.

      Delete
  22. Dear Amelia,congrats you truly deserve it.Simply awesome thanks for sharing. The persimmon pie,its poetry in motion. The colour,the looks,the softness and the taste is simply outstanding. Now how did you in engineering turn to be a fantastic dessert chef...oh i know you blended engineering principle to your cooking like this.....1). Follow a Process: As in any engineering project, process is key to cooking. Don’t try to wing it. USE A RECIPE. 2)Source Quality Ingredients: As is true of any enterprise, you need to pay close attention to the supply chain in cooking! Don’t skimp in quality of inputs. 3)Reenginer the Process: You can make your cooking a lot more efficient by reengineering the process of cooking 4)Simplify the Process: Look for creative substitutions that can lessen the labor and the preparation time.5) Remember “Attractive Quality”: The Kano model for quality talks about the importance of “attractive quality” – these are features that “surprise and delight” 6) escape the commodity trap. Now i know cooking is really an engineering problem ahahahaha. Keep writing love to come and visit and try out new desserts love it.. love it. .. dancing with ADIB NOW TO KINGSTON TOWN...uncle al.

    ReplyDelete
    Replies
    1. Hi Uncle AL, thank you so much for your lively and sweet compliments. I appreciate it very much. I like you humour and the way you describe how I transform engineering concept into cooking. LOL What you mention is very true.

      I believe food have to look good, fragrant, taste good and most of all prepare with love. It's just like production line.....
      Glad that you and aunty enjoyed my posting, will post more interesting recipe in my future posting.

      Happy to hear that your and your cucu enjoyed my blog music. :)
      Have a nice week ahead,regards to you and all at home.

      Delete
  23. Gosh, love the last pix with those persimmon trees! Where is it taken at? I've never been to a persimmon farm, but now I'm intrigue to do that.

    Thanks so much for linking up & congrats again! Such a lovely recipe, which reminds me that I've to start my Pineapple Tarts baking next week. Lol! These pies look like something you can serve during CNY too.

    ReplyDelete
    Replies
    1. Hi Shirley, thank you. That's very kind of you, appreciate your kind thoughts.

      The last picture is a compliments from my friend, not sure where is the location. I too need to start baking my pineapple tarts next week. Going to die standing and TKO.

      This pie can serve anytime, any occasion. But now off season, no more this fruits, have to until September.

      Have a lovely week ahead,regards.

      Delete
  24. Hola Ameli guapa,, despues de tanto tiempo sin aparecer aqui estoy, esperando que estes bien y que el año haya comenzado bien, quiero decirte que las tartitas se ven estupendas, cualquier dia me pongo manos a la obra para hacerlas,,,,,te dire que he estado mirando la caja de corazon y es preciosa, tambien que en navidad vi tu cesta y estube haciendola y lo conseguiiiii aumque la tuya estaba mucho mas bonita asi que ahora me pondre con el corazon y las flores si lo consigo te mando la foto para que lo veas!!!!!!!gracias por las cosas tan bonitas que nos pones, un beso muy grande

    ReplyDelete
    Replies
    1. Hi my dear Conchibs, glad to see you back in action. I'm fine, thank you for your concern. It's ok for being MIA, I know you're quite busy during Christmas and New year. Anyway glad e meet again.

      Thank you for your kind words and compliments, you're so sweet. Yes, the persimmon pie taste heavenly but now have to wait till September for the fruit season.

      I waiting to see your bread roses and pastry basket if you ever attempt to do it. I'm sure you can do it cos you're very creative too and can bake very well.

      Take care, my dear. Have a lovely week ahead,regards. With hugs.

      Delete
  25. Persimmon is my favorite fruit, but cannot get it all year long, recently can see korean persimmons sold in the market, and I bought many and kept,I think I had eaten more than 50pcs for the past few weeks, haha....

    Your persimmon pies look so cute, I never eat before, they must be yummy!

    ReplyDelete
    Replies
    1. Hi Casey, thank you. That's very sweet of you. I love persimmon too, during persimmon season I'll eat from day one until the last day. LOL
      Those overripe mushy persimmon, I kept in the freezer to make pie or cheesecake.

      Yes, this pie taste awesome especially combine with coconut and lemon, it sure taste heavenly.

      Have a great week ahead,regards.

      Delete
  26. Wow! what a useful post! I always buy persimmons,had in mind that they are rich with vitamins but never knew their leaves are good for health as well, as well as I didn`t expect how beautiful they grow on tree!
    Your pies made me make a tea and look for something yummy)

    ReplyDelete
    Replies
    1. Hi Elekon, thank you for your kind words and compliments. In Korea, Japan and China they process the leaves into herbal tea and it's very good for our immune system.

      Persimmon is a seasonal fruits, we can't get the fruits all year round. If you happen to buy persimmon, give this recipe a try, it's very delicious.

      Have a nice week ahead,regards.

      Delete
  27. Ooh, the persimmon pies look darling! Yum!

    ReplyDelete
    Replies
    1. Hi Yummychunklet, thank you for your compliments. Yes, this pie taste luscious especially paired with lemon and grated coconut.

      Have a nice week ahead,regards.

      Delete
  28. I'm glad taht you're happy with your present :) and your persimmon pies look mouth watering!

    ReplyDelete
    Replies
    1. Hi Marta, thank you. That's very kind of you, I appreciate that. Glad to see you drop by. I'm enjoying the NuNatural products, going to try experiment more recipes to share with all of you.

      Have a great week ahead,regards.

      Delete
  29. Wow, your persimmon pies look great...like the small bites of it.
    Have a great week Amelia!

    ReplyDelete
    Replies
    1. Hi Juliana, thank you for your compliments. I use the extra dough to cut out small flowers for decoration.

      Have a wonderful week ahead,regards.

      Delete
  30. Dearest Sis..love the heartshaped mug..cantiknya..ditambah lagi dengan persimmon pie yang nampak sungguh sedap itu..me too sedang membayangkan minum tea dibawah pokok persimmon..ooppss...nanti jatuh pula buah tu atas kita nanti hahaha..kena tukar venue nie...hahaha

    have a great day ahead sis..take care

    ReplyDelete
    Replies
    1. Hi my dear Azwa, thank you. That's so sweet of you, I appreciate it very much. I suka beli cawan or piring yang comel2x, this set I beli in KL.

      Ya lah, duduk bawah pokok minum tea tak selamat, kita minum dan chi chat di tepi sungai more safety provided tak ada pokok kelapa. LOL

      Have a wonderful week ahead,regards. Take care.

      Delete
  31. Oh my Oh my.. I'm so lazy these days (read : months!). Baking is out of the question. I'm slapping myself not having U as my neighbour!! Amelia, I want these cute li'l pies!! Poslaju boleh?

    ReplyDelete
    Replies
    1. Hi Mama Tim, thank you for your kind words and compliments. It's ok, you relax dulu, sometimes we do have our no mood day or lazy. I feel the same, it's our hormone yang buat kacau.

      Wish we are neighbor then you boleh tolong I makan, so I can make rooms for more baking. LOL Poslaju tak boleh nanti sampai pie sudah stale. I have to kirim bus or taxi. :)

      Have a wonderful week ahead,take care.

      Delete
  32. I need to join more giveaways lol Congrats , Amelia ! NuNaturals sounds like an interesting product .

    Those persimmon tarts are deliciously pretty ! I haven't eaten persimmon for ages though there are loads of that here during winter :P

    Another fantastic header ;D

    ReplyDelete
    Replies
    1. Hi Anne, thank you. That's very kind of you, I appreciate that. We can't get the fruits now, have to wait until next season in September.

      NuNatural is a very good products, I will be experiment more recipe using this products. You go ahead to join any giveaway, wish you all the best. I'm not joining any giveaway, pass the chance to you. Cos every time I join sure to win something. :)

      Have a fabulous week ahead,regards.

      Delete
  33. Love persimmons, this looks like a great tart! Recently read a lot about Stevia used as a natural sweetener, need to read up more abt it.

    ReplyDelete
    Replies
    1. Hi Baby Sumo, thank you for your compliments. This pie taste awesome with lemon and coconut. You can read the Stevia information in their website.

      Have a lovely week ahead,regards.

      Delete
  34. WOW, looks SO SOOOO yummy, as always, GIRL, I envy woever is living with you :D you are such a great COOK, you know what we should live together, you are a great cook and I am a great eater XD LOOOOOOOOOL
    Eevrything is under controll from this part of the world..
    Your blog always amazes me
    Have a Blasting day

    XoXo
    http://abudhabifood.blogspot.com

    ReplyDelete
    Replies
    1. Hi LoLy, how you doin'? Have you settle your new place? Thank you, that's a very sweet compliments from you. I appreciate it very much.
      Guess I take up your offer move in to your place, I cook, you eat. That's a very good ideas. :)

      Have a wonderful week ahead,regards.

      Delete
  35. Thermal Congratulations my good friend Amelia!!
    Pies to persimmon is superb, thanks for the recipe!
    Here even the trees have lotus.
    I like it!
    Very sweet and beautiful the last photo!
    Many greetings and kisses

    ReplyDelete
    Replies
    1. Hi my dear Magda, thank you for your kind words and compliments. You're welcome, this persimmon pi taste delicious. I love to eat the fruits too but have to wait till September for the next season.

      Have a lovely weekend, regards. With hugs and kisses to you.

      Delete
  36. Looks extraordinary! Last picture is very beautiful! Thank you very much for your last comments!
    Best regards!

    ReplyDelete
    Replies
    1. Hi Ioan,thanks you. That's very kind of you, I appreciate it very much.

      Have a great weekend, regards.

      Delete
  37. Congratulations Amelia...Persimmon pie looks awesomely delicious..Have a happy weekend dear!

    ReplyDelete
    Replies
    1. Hi Vidya, thank you for your kind words and compliments. Yes, this pie taste awesome,i love the coconut with persimmon combo.

      Have a nice weekend, regards.

      Delete
  38. kalau I tak sempat nak buat pie... all persimmons will be happily in my tummy :D
    cute pies :D

    ReplyDelete
    Replies
    1. Hi Lisa, thank you for your kind words and compliments. Love your humour. :)
      I only keep the mushy persimmon for baking, the fresh one inside my tummy too.

      Have a great weekend, regards.

      Delete
  39. Hi Amelia, very nice, impressive. I love these persimmons, but never eaten in cake or tart form.....
    You sure very good at making this. First time seeing it. Bet the taste is out of this world, and eat one sure want 3.
    Nice pics too, well taken...
    Hey, love your heart shaped cups, real cute!
    Can see you love collect all these lovely cups, plates etc...very classy.

    Love that pic of that one persimmon and last picture, very nice.
    Once again, you have create something original.....in my eyes.
    Have a nice day, and will not guess what you coming out next.
    Lee.

    ReplyDelete
    Replies
    1. Hi Lee, thank you. That's very nice of you. You sure very generous with your lovely compliments, I appreciate it very much.

      Yes, this persimmon pie taste really good especially add the fresh grated coconut and with tinge of lemon scent. It's heavenly.

      Oh... my eyes very bad, cannot see cute and delicate cups, plates or teapot. I love collects it but I'll only buy 2 of each or else my house will be like a warehouse now. And now due to blogging, I purposely go hunt for cute display for my posting. hahaha

      The 2 persimmon pics are my friend collection, compliments from my friend. Sty tuned for next posting but anyway not sure what's cooking tomorrow cos haven't plan.

      Have a great weekend, regards.

      Delete
  40. Now that really look delicious, nothing like homemade pies...nice!

    ReplyDelete
    Replies
    1. Hi food dude, thanks you. That's very kind of you. Yes, homemade pie always taste extremely fragrant and good.

      Have a great weekend, regards.

      Delete
  41. Congratulations on the win!
    These tartlets look very pretty and the persimmon filling sounds just perfect for these melt-in-mouth treats.

    ReplyDelete
    Replies
    1. Hi Angie, thank you for your kind words and compliments. I love this persimmon filling,very nice with tinge of lemon scent.The pasty is buttery with coconut it sure taste heavenly.

      Have a lovely weekend, regards.

      Delete
  42. Hi Amelia,congratulations for another great post.Stevia is an excellent all natural sweetener, what a great idea to use it in the Persimmon pie.
    I didn't know the Persimmon fruit and its many faculties, very interesting. Thank you for sharing!

    ReplyDelete
    Replies
    1. Hi Daniela, thank you. That's very sweet of you, I appreciate it very much.
      Glad that you enjoy my posting, always love to see you drop by with your lovely comments.

      I like the Stevia products, it really excellent and the fragrant smell is heavenly.

      Have a wonderful weekend, regards.

      Delete
  43. Eileen, Hundred Eighty DegreesJanuary 18, 2013 at 1:33 PM

    Hi Amelia, I ate many when I was in Europe last month. I love persimmon. Delicious looking: )

    ReplyDelete
    Replies
    1. Hi Eileen, thank you. I love the fresh fruits too, ate a lots too every season. But now have to wait until next season that will be September...

      Have a fabulous weekend, regards.

      Delete
  44. i always find it so amazing how you use the most unusual fruits and fillings in all your bakes. first guava then now this! love the idea!

    ReplyDelete
    Replies
    1. Hi Janine, thank you. That's very kind of you. I'm very adventurous in kitchen and love to experiment new recipes or create my own concoction. :)

      Have a nice weekend, regards.

      Delete
  45. Mel..buah ni memang best and senang nak makan, boleh makan terus dengan kulit..i memang suka..kat sini banyak jual dari korea punya kan, murah sikit...i tak pernah makan yg dari amerika/western countries punya..tengok ada jual kat cold storage, memang besar2 tapi mahal sikit....:)..

    sedapnye tengok your pie tu....kalaulah u duduk dekat dgn i kan..berkampung minum petang kat umah u aje lah kang...ha ha ha

    ReplyDelete
    Replies
    1. Hi Marie, thank you for your kind words and compliments. Wish you're my jiran then whatever I bake boleh share separuh dengan you. :)

      I pun suka makan buah ini, dari start season makan sampai season habis. Persimmon kat sini kebanyakan datang dari Korea dan China. Susah nak jumpa yang datang dari Jepun.

      Have a nice weekend, regards.

      Delete
  46. Amelia, These tarts looks spectacular. I have seen persimmons in the grocery store but never knew what to do with them... I do now and I am going to try this when I can find the fruit again. Love your pictures and your information about the persimmon. Thanks for sharing on Foodie Friends Friday... Love it

    ReplyDelete
    Replies
    1. Hi Marlys, thank you for your kind words and compliments. I'm glad to join the foodie friends Friday event. Thank you for hosting. Looking forward to the next party. :)

      I love the fresh persimmon fruits, those mushy over ripe I keep the pulp in the freezer for cooking or baking.


      Have a lovely weekend, regards.

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    2. Amelia, Just to let you know that this recipe is going to be my Host Favorite. We will be featuring it on our e-magazine Foodie Friends Friday Daily Dish on Mondayhttp://ameliade-ssert.blogspot.com/2013/01/persimmon-pie.html and also I will be featuring it on my blog on the next party. If you would like to have our host featured button on your blog.. you can get it here http://www.foodiefriendsfriday.com/p/get-our-buttons.html

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    3. Hi Marlys, thank you so much. You sure bring my smiles early in the morning. I appreciate it very much and so glad that my recipe is selected to be feature in your e-magazine.

      Will check out your post on Monday. Once again, thank you so much.
      Have a lovely weekend, regards.

      Delete
  47. i quite like persimmon and i like chewing on it's flesh near the seed..if you know what i'm talking about. Never had that in tarts or cakes before, you are always full of new ideas!

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    Replies
    1. Hi Lena, thank your for your kind words and compliments. I love persimmon fruits in baking/ cooking cos the taste is very unique.

      Stay tuned for my next posting but haven't plan, tomorrow only decide depend on my mood.

      Have a nice weekend, regards.

      Delete
  48. Hi Amelia, Congratulation for the prize! These persimmon pies look delicious. Love the coconut added in the crust that gave an extra yummy flavor! These pies will be great for Chinese New Year goodies! Bookmarking! hehehehe Have a wonderful weekend & sending you lots of love & hugs, dear leng lui! ;)

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    Replies
    1. Hi Kit, thank you for your kind words and lovely compliments. Always love to see your drop by, appreciate it very much.
      Yes, the coconut paired very well with persimmon, I love it too.
      But here no more persimmon, have to wait until next season around September.

      Glad that you enjoyed my posting. Have a lovely weekend, regards. With lots of love and hugs to you.

      Delete
  49. visiting here with a smile~ =)

    Regards, www.lonelyreload.com (A Growing Teenager Diary)

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    Replies
    1. Hi Mr. Lonely, thank you for stopping by my blog. :)

      Have a great weekend, regards.

      Delete
  50. Never saw a persimmon before (thought those were tangerines when I saw the header). Sure looks like something I need to find and try though. And the tarts look simply mmmmmm !

    Have a wonderful weekend, Amelia.

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    Replies
    1. Hi Rick, thank you. Thar's very kind of you, I appreciate that. Persimmon is a seasonal fruit, you can only get during winter time. The fruits itself taste heavenly. sweet, crunchy and juicy. You can check out at the supermarket, it's available at your territory.

      Have agreat weekend, regards.

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  51. Amelia,
    I love persimmon but I never try to use it for baking.
    Aiyoyo...your persimmon pie make me drool:p

    Can I exchange 2 of your persimmon pies with my 4 pieces yellow bean curd ..heehee
    Have a lovely Sunday :)
    mui

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    Replies
    1. Hi Mui Mui, thank you. That's very sweet of you, I appreciate it very much. Off course I love to try your yellow bean curd,I give you half dozen of my persimmon pie. :) :)

      Have a beautiful weekend, regards.

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  52. Thats really cool along with the lovely recipe...can feel the aroma of it.

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    Replies
    1. Hi Kaylan, thank you. That's very kind of you, I appreciate it very much.

      Have a wonderful weekend, regards.

      Delete
  53. Replies
    1. Hi Sonia, thank you. That's very kind of you. Wish we are nearer than I can give you half my bakes. I got to send you something else,this pie too fragile to send. :)

      Have a great week ahead,regards.

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  54. These look so good. I actually have persimmons right now, so I may try this. Thanks sharing on Foodie Friends Friday. Please come back today and vote for your favorites.

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    Replies
    1. Hi Michelle, thank you. That's very sweet of you, I appreciate it very much.
      Glad to join the Foodie Friends Friday linky party,I voted my favorite.

      This persimmon pie taste great, you can give it a try since you got persimmon with you. I have to wait till next season in September.

      Have a wonderful week ahead,regards.

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  55. Yumm Yummm Yummmmmmmmmmmmmmmm, I am drooling on my keyboard :p
    xoxo

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    Replies
    1. Hi LoLy, thank you. You're so sweet, always love to see you drop by. Your compliments sure cheered me up. :)

      Have a lovely week ahead,regards.

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  56. Ooooo...your pies look superb!!!

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    Replies
    1. Hi Suituapui, thank you for your compliments.

      Have a great week ahead,regards.

      Delete
  57. very rare fruit here, I only tried it once, in Greece on one island
    Blog about life and travelling
    Blog about cooking

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    Replies
    1. Hi Ola, thank you for dropping by. Yes, this is a seasonal fruit, available during winter time only.

      Have a nice week ahead,regards.

      Delete
  58. very new 2 me....nice pies n cool cliks.really.

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    Replies
    1. Hi Maha, thank you for your kind words and compliments. This is a seasonal fruit, it's available during winter time.

      Have a wonderful week ahead,regards.

      Delete
  59. Wow....looks gorgeous & beautiful....

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    Replies
    1. Hi Helen, thank you for your sweet compliments. Nice to meet you. Will drop by your blog soon.

      Have a wonderful week ahead,regards.

      Delete
  60. Hi Amelia..congrats with your win. A lovely post. Pie looks great and I just love the persimmon tree with the jewels hanging from the branches..just awesome.

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    Replies
    1. Hi Jenn, thank you for your kind words and compliments. This pie is luscious, great to go with grated coconut. I love the persimmon tree too, wish I can sit under the tree to eat the persimmon. :)

      Have a wonderful week ahead,regards.

      Delete
  61. My homonym: they look delightful. I love persimmons :)

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    Replies
    1. Hi my homonym, glad to see you again.Really glad to meet you. :)
      Thank you for your sweet compliments.

      Have a lovely week ahead,regards.

      Delete
  62. Your recipe was chosen as a Host Favorite from Foodie Friends Friday Linky Party and is featured on DAILY DISH today! Come on over: http://www.foodiefriendsfridaydailydish.com/recipes-that-caught-our-attention/

    ReplyDelete
    Replies
    1. Hi Walking on Sunshine, thank you so much. You sure brighten up my day with your good news. I appreciate it very much.
      Will drop by soon to collect my award.

      Have a wonderful week ahead,regards.

      Delete
  63. I'm a big persimmon fan....I could down a lot in just a matter of minutes (LOL!)!!!

    REBECCA
    www.redtagchiclosangeles.com

    ReplyDelete
    Replies
    1. Hi Rebecca, thank you. That's very kind of you. I'm a huge fan of persimmon too. But now off season so have to wait till September for the fruit season.

      Have a lovely week ahead,regards.

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  64. My dear,
    I love persimmon very much.. but, to-date I've never tried them in any dish... may b shud try later..

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    Replies
    1. Hi Ogyep my dear, how you doin'? I love persimmon very much too, will eat this fruit thru out the season. Now have to wait till September for the next season. This fruit taste great and the mushy over ripe one is good for baking.

      Have a nice week ahead,regards.

      Delete
  65. Haven't tasted persimmon pie before but I believe that persimmon filling will be delish!

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    Replies
    1. Hi Cheah, thank you. Yes, this persimmon filling taste awesome. It paired very well with coconut and banana.

      Have a wonderful week ahead,regards.

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