Foo - We tried the persimmon

You may remember about 2 weeks back I had an unidentified fruit that turned out to be a persimmon?

Anyway, it finally turned bright orange. We cut it and tried it. No flavor at all, and the texture of a piece of wood. I am going to assume that this isn't representative of the fruit and will have to try another from a different source at some point in the near future.

it is delicious. get another one

I missed the previous thread.

Which type of persimmon was it? Fuyu or Hachiya?

Fuyu
http://blogs.kqed.org/bayareabites/files/2008/11/persimmons-small1.jpg

Hachiya
http://blogs.kqed.org/bayareabites/files/2008/12/hachiya-persimmons.jpg

The Fuyus are great when they are orange and firm and you can eat them like an apple. They are one of my favorite fall fruits. :thumb:

The Hachiyas you have to wait for them to get soft and squishy before they have any decent flavor. They work better for baking.

I am eating a Fuyu right now. They are not a terribly sweet fruit, and have the texture of a slightly under-ripe Peach. The peel is quite firm as well.

I missed the previous thread.

Which type of persimmon was it? Fuyu or Hachiya?

Fuyu
http://blogs.kqed.org/bayareabites/files/2008/11/persimmons-small1.jpg

Hachiya
http://blogs.kqed.org/bayareabites/files/2008/12/hachiya-persimmons.jpg

The Fuyus are great when they are orange and firm and you can eat them like an apple. They are one of my favorite fall fruits. :thumb:

The Hachiyas you have to wait for them to get soft and squishy before they have any decent flavor. They work better for baking.

I haven't seen Hachiya here (probably wasn't looking hard enough). I prefer them over Fuyu because they are much more juicier and flavorful. WIth Fuyu they really need to be ripe to have any flavor. Also ripening off the vine just doesn't do it for them.

UD

It was a Hachiya. Pretty much blech.

I have a grocery bag of fuyu's that came from our tree out back

Fuyus are MUCH better!

The Hachiyas you have to wait for them to get soft and squishy before they have any decent flavor. They work better for baking.

And they make a fabulous crème brûlée! That burnt sugar crust really complements the fruit. MsI, have you tried any recipes for a vegan crème brûlée? I've seen them, but wondered if you had any favorites.

:(i thought this was going to be about retro golf clubs

And they make a fabulous crème brûlée! That burnt sugar crust really complements the fruit. MsI, have you tried any recipes for a vegan crème brûlée? I've seen them, but wondered if you had any favorites.




Jeez that sounds good! I'll have to try them that way.

I like them in a bowl with creme...

It was a Hachiya. Pretty much blech.



Let it get soft and mushy.

:(i thought this was going to be about retro golf clubs

I enjoy those old woods a lot more than the fruit.

To quote my brother when he had one in california "now I know what a girl feels like".

And they make a fabulous crème brûlée! That burnt sugar crust really complements the fruit. MsI, have you tried any recipes for a vegan crème brûlée? I've seen them, but wondered if you had any favorites.

No, I haven't tried any. I actually have never had crème brûlée so I guess I never went looking for a recipe.

I do have a torch though. :D Guess I'll have to try it out sometime.

persimmons best enjoyed after you pick them up off the ground. only then are they actually ripe.

otherwise, get ready for serious cotton mouth