You probably remember that when I challenged you to “eat something scary” that I had persimmons ripening on my counter and was a little scared of them. I’m a bit behind in reporting back and got a gentle nudge (thanks Michelle) to give you my thoughts.
Let me tell you – there is NOTHING about these little beauties to be afraid of!
My friend, Jeannie, told me just to let them ripen to a bright orange, then peel and eat. That’s exactly what I did.
These are beautiful, sweet fruit and not at all what I expected. I guess because it sort of looked like a tomato, I expected the internal structure to be more like one too. Nope! The texture is more like a plum (but no pit). And my oh, my are they juicy!
The next day I was visiting my favorite grocery store, Central Market, and what caught my eye? The latest issue of Edible Seattle with a persimmon on the cover!
I try desperately not to buy magazines any more because I rarely get them read, and I have a small (ok – huge) issue when it comes to send food magazines to the recycling bin. There might be a recipe I need…..
This article brought me up to speed on the persimmon. The fruit’s tree is native to Japan, but has become popular in the pacific northwest. Hmm, I could grown one in my backyard (I can hear my hubby groaning). They are several varieties – Fuyu (what I had) and Hachiya being the most popular in the US. Most are seedless but not all.
Fun note: Although not there yet, it seems most back issues of edible Seattle are available online.
When I got both persimmons and pomegranate in last week’s farm box, I had a feeling it might be a yummy combo. Don’t you just love it when you’re right? I do, and I certainly was this time. The tangy bitterness of the pomegranate plays wonderfully off the sweetness of the persimmon.
And can you say GEORGEOUS? I love food as pretty as it is tasty. This goes on my must have list.
No more fear of persimmons!
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