Certified EOE--
an equal opportunity eater.
Taking the neurosis out of food, one meal at a time.
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.
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.
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.
ReplyDeleteThey 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.
I am a big fan. And they look so beautiful hanging like ornaments from trees.
ReplyDeleteAre 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.
ReplyDeleteThey're the flat ones, PA. Took my first bite today. Nice. Not great, but nice.
ReplyDeleteThese are the good ones, the ones you can eat without the insides of your mouth peeling off. They're delectable.
ReplyDeleteHuge fan! I wish I had a tree . . .
ReplyDelete