I remember being a child and my mother and father enjoying persimmon. Boxes of them, which would be kept down in the (colder) cantina. (Orange in color )
I was only offered a taste once. Must have been 4 or 5 years old? I still remember it though: It was sweet, kind of bland, soft and mushy, and I didn't like it.
Never tried one again.
Might give persimmon another go though, over 60 years later.
I bet they are better dried, like apricots. it's the astringency when they aren't ripe yet that will really get you. at least our local ones in Virginia...
I didn't get into the American species of persimmon but my impression was they are of the astringent type that need to be fully ripe before they are eaten.
I remember being a child and my mother and father enjoying persimmon. Boxes of them, which would be kept down in the (colder) cantina. (Orange in color )
I was only offered a taste once. Must have been 4 or 5 years old? I still remember it though: It was sweet, kind of bland, soft and mushy, and I didn't like it.
Never tried one again.
Might give persimmon another go though, over 60 years later.
I bet they are better dried, like apricots. it's the astringency when they aren't ripe yet that will really get you. at least our local ones in Virginia...
I didn't get into the American species of persimmon but my impression was they are of the astringent type that need to be fully ripe before they are eaten.
It was more banana like than crunchy apple and over-ripe might be worse - mushy maybe. The pretty color and pattern is part of the fun for me.
Pretty slick how you tucked that little lesson right in the middle of a persimmon post!
And a very good and timely lesson it is!
;-)
It was a late addition to the post last night. Seemed too good not to share.