A tale of three persimmons
 

I don't remember who posted about persimmons and how astringent
they/some are. Yesterday while I was at the produce mkt, I decided to
educate myself on some of the different kinds and I bought one of each
kind they had.
Here's what I bought

https://flic.kr/p/qbrTKo

From left to right

Hachiya
http://www.specialtyproduce.com/prod...immons_907.php
or
http://tinyurl.com/mamql6r

This one I haven't tried yet as it still has a bit of ripening to do.
It's supposed to feel like a water balloon when it is ripe and is
supposed to be as sweet as candy.

Haykume
http://www.specialtyproduce.com/prod...mmons_6662.php
or
http://tinyurl.com/oe5k9l9

This one I'm tasting now. It's sweet and is like eating a Medjool
date, both in sweetness and texture. I'm saving some for a snack later
they are supposed to be good with aged cheese.
It's flesh is crisp when young and like custard when very ripe. Mine
must be very ripe.

Fuyu
http://www.specialtyproduce.com/prod...mmons_9071.php
or
http://tinyurl.com/mddt5jy

This is the one I'm most familiar with it's sweet and goes with just
about anything. I like munching these like apples

Dang I love doing research. ;-)

koko

--

Food is our common ground, a universal experience
James Beard

A tale of three persimmons
 

On 2014-11-24 5:33 PM, koko wrote:
>
> I don't remember who posted about persimmons and how astringent
> they/some are. Yesterday while I was at the produce mkt, I decided to
> educate myself on some of the different kinds and I bought one of each
> kind they had.
> Here's what I bought

I was probably the one who referred to the astringent taste.
Seriosuly.... like eating something that Mother Nature made to taste
like poison and with the texture of cotton batting as a warning not to
eat it.


>
>
> This one I'm tasting now. It's sweet and is like eating a Medjool
> date, both in sweetness and texture. I'm saving some for a snack later
> they are supposed to be good with aged cheese.
> It's flesh is crisp when young and like custard when very ripe. Mine
> must be very ripe.

After my nasty experience, I think I will wait until I see them at a
buffet.

A tale of three persimmons
 

On Mon, 24 Nov 2014 14:33:21 -0800, koko > wrote:

> Dang I love doing research. ;-)

I like it when you do research too! I'm interested in that persimmon
and asian pear kimchi found under recipe ideas
http://www.healthygreenkitchen.com/i...ar-kimchi.html
I'm thinking it would pair well as a condiment with pork. Any other
thoughts?

--

Never trust a dog to watch your food.

A tale of three persimmons
 

On Tue, 25 Nov 2014 03:50:40 -0800, sf > wrote:

>On Mon, 24 Nov 2014 14:33:21 -0800, koko > wrote:
>
>> Dang I love doing research. ;-)
>
>I like it when you do research too! I'm interested in that persimmon
>and asian pear kimchi found under recipe ideas
>http://www.healthygreenkitchen.com/i...ar-kimchi.html
>I'm thinking it would pair well as a condiment with pork. Any other
>thoughts?

Dang, that does look good. Thanks for pointing it out.

koko

--

Food is our common ground, a universal experience
James Beard