Thursday, December 8, 2011

Something different.

Now's the season for Fuyu persimmons.  They don't have to be mushy soft, or cooked,  like the Hamachi variety, to be palatable. Raw  these are firm, crisp, mildly sweet, with a flavor all their own.  Let me know if you're a fan.
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6 comments:

  1. KarenDecember 8, 2011 at 4:51 PM

    I love 'em. I can't get enough of them. My aerobics teacher brought me a whole bag from her tree and was aghast when I said I eat the skin.

    They are good crunchy or soft, either way.

    I do refuse to pay for them at my grocery store, but I can get my fill at the farmer's markets for the next few weeks.

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  2. MargaretDecember 8, 2011 at 7:34 PM

    I am a big fan. And they look so beautiful hanging like ornaments from trees.

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  3. Pasadena AdjacentDecember 8, 2011 at 8:08 PM

    Are the Hammachi the persimmons with the pointed bottom? We recently grabbed some fallen fruit from the grounds of the huntington that looked like the fruit featured here.

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  4. AnonymousDecember 8, 2011 at 8:29 PM

    They're the flat ones, PA. Took my first bite today. Nice. Not great, but nice.

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  5. Petrea BurchardDecember 10, 2011 at 10:23 PM

    These are the good ones, the ones you can eat without the insides of your mouth peeling off. They're delectable.

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  6. BecJanuary 4, 2012 at 3:15 PM

    Huge fan! I wish I had a tree . . .

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