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Home » recipes » Sandwiches

Recipe: Fuyu Cream Crusty

by Kathy Patalsky · updated: Mar 14, 2020 · published: Mar 4, 2009 · About 1 minute to read this article. 18 Comments

My latest obsession? The tiny variation of the persimmon known as a Fuyu. Fuyu's are bright orange. They taste sweet and succulent. I could gobble them straight from my fruit bowl all day long, but I wanted to use them in a snack sandwich. Thus my recipe for Fuyu Cream Crusty Sandwich.

fuyu sandwich persimmonIt takes a minute to assemble, and the taste is out of this world! Now all you need to do is scout out a Fuyu persimmon at a farmers market or Asian market.

And FYI...Persimmons are super fruits.

Click ahead for the Fuyu recipe...

raddichio sandwichFuyu Cream Crusty Sandwich
vegan

1 small crusty roll
(fresh walnut raisin is my pick)
1 Fuyu persimmon, perfectly ripe and squishy
2 tablespoon tofu cream cheese
3 Leaves of raddichio (or preferred crunchy lettuce)
Pinch of thick sea salt
Freshly ground black pepper

ripe fuyu

Assembly:
Slice roll. No need to toast, but you can if you'd like.
Spread 1 tablespoon of tofu cream cheese on each open face of roll.
Slice Fuyu thickly. About 3 slices per small fruit.
Layer Fuyu on cream cheese.
Sprinkle each side with a tad of salt, optional.
Layer leaves of raddicio.
Grind pepper as desired.

Eat open faced or put sides together and eat whole!

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About Kathy Patalsky

Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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    Recipe Rating




  1. Perry Strange says

    March 13, 2009 at 3:24 am

    fab blog.

    persimmons are fantastic. like cookie-replacement fantastic.

    ... and with the addition of crusty bread... well!

    Reply
  2. Perry Strange says

    March 13, 2009 at 3:24 am

    fab blog.persimmons are fantastic. like cookie-replacement fantastic. ... and with the addition of crusty bread... well!

    Reply
  3. Perry Strange says

    March 13, 2009 at 3:24 am

    fab blog.

    persimmons are fantastic. like cookie-replacement fantastic.

    ... and with the addition of crusty bread... well!

    Reply
  4. BFW (Tammy) says

    March 12, 2009 at 8:04 pm

    I JUST posted about the "Sharon Fruit" this morning... which is what I think you have here. To Jackie... no, you cannot use a regular Persimmon... as they are much more astringent and you cannot eat the skin. Check out my post for more info on Sharon Fruit (they are still around, so you should be able to buy them now): http://www.bostonfoodandwhine.com/2009/03/12/sharon-fruit/

    Good luck!
    Tammy

    Reply
  5. BFW (Tammy) says

    March 12, 2009 at 8:04 pm

    I JUST posted about the "Sharon Fruit" this morning... which is what I think you have here. To Jackie... no, you cannot use a regular Persimmon... as they are much more astringent and you cannot eat the skin. Check out my post for more info on Sharon Fruit (they are still around, so you should be able to buy them now): http://www.bostonfoodandwhine.com/2009/03/12/sharon-fruit/Good luck!Tammy

    Reply
  6. BFW (Tammy) says

    March 12, 2009 at 8:04 pm

    I JUST posted about the "Sharon Fruit" this morning... which is what I think you have here. To Jackie... no, you cannot use a regular Persimmon... as they are much more astringent and you cannot eat the skin. Check out my post for more info on Sharon Fruit (they are still around, so you should be able to buy them now): http://www.bostonfoodandwhine.com/2009/03/12/sharon-fruit/

    Good luck!
    Tammy

    Reply
  7. Barbs says

    March 06, 2009 at 1:38 am

    Yum! Thanks for the recipe idea.

    Reply
  8. Barbs says

    March 06, 2009 at 1:38 am

    Yum! Thanks for the recipe idea.

    Reply
  9. Barbs says

    March 06, 2009 at 1:38 am

    Yum! Thanks for the recipe idea.

    Reply
  10. Jackie says

    March 05, 2009 at 3:02 pm

    Ive never heard of Fuyu's. I want one though. Very different sandwich. Looks very tasty though. I like the name too 'crusty'. So cute.

    Can you use regular persimmons I wonder?

    Jackie

    Reply
  11. Jackie says

    March 05, 2009 at 3:02 pm

    Ive never heard of Fuyu's. I want one though. Very different sandwich. Looks very tasty though. I like the name too 'crusty'. So cute.Can you use regular persimmons I wonder? Jackie

    Reply
  12. Jackie says

    March 05, 2009 at 3:02 pm

    Ive never heard of Fuyu's. I want one though. Very different sandwich. Looks very tasty though. I like the name too 'crusty'. So cute.

    Can you use regular persimmons I wonder?

    Jackie

    Reply
  13. Kathy says

    March 05, 2009 at 2:15 am

    Billy,

    But first you have to find the Fuyu's! I have a feeling that will be the tricky part. I buy mine at Essex Market or Whole Foods here in NYC.

    Good luck!

    Kathy

    Reply
  14. Kathy says

    March 05, 2009 at 2:15 am

    Billy,But first you have to find the Fuyu's! I have a feeling that will be the tricky part. I buy mine at Essex Market or Whole Foods here in NYC.Good luck!Kathy

    Reply
  15. Kathy says

    March 05, 2009 at 2:15 am

    Billy,

    But first you have to find the Fuyu's! I have a feeling that will be the tricky part. I buy mine at Essex Market or Whole Foods here in NYC.

    Good luck!

    Kathy

    Reply
  16. Billy O. says

    March 05, 2009 at 2:06 am

    That picture....Mmmmmmmmm...That is such a GREAT picture, I want to stop everything I'm doing and go make it right now!

    Reply
  17. Billy O. says

    March 05, 2009 at 2:06 am

    That picture....Mmmmmmmmm...That is such a GREAT picture, I want to stop everything I'm doing and go make it right now!

    Reply
  18. Billy O. says

    March 05, 2009 at 2:06 am

    That picture....Mmmmmmmmm...That is such a GREAT picture, I want to stop everything I'm doing and go make it right now!

    Reply

Hi, I'm Kathy! I'm so glad you are here! I've been sharing my vegan life and recipes here on the blog since 2007...

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