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In Season: Persimmons | House of Earnest
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In Season: Persimmons

To start off, I’m fairly unfamiliar with the Persimmon.  I didn’t even know how to spell it before researching for this post, but I know that it’s in season.  The local market where I do most of my grocery shopping only carries in season fruits and vegetables, which can be somewhat frustrating when you’re looking for bok choy in February, but is really nice when someone like me is trying to use and get to know new things.

I saw some very orangey-red plump persimmons at the store last weekend and contemplated purchasing, but stopped short. What on earth would I do with them?  I got home and hopped online to find out that they’re a very traditional holiday fruit. Breads, scones, pies, bundts, preserves, you name it. I was intrigued.

I scanned through a ton of recipes, and found a few that looked right up my alley.  I have another grocery trip in store for Saturday morning to prepare for my harvest supper on Sunday, so I’m going to pick a few up.  I think I’ll try the mini bundts, possibly.

Let me know – have you ever tried or made anything with persimmons?  Let me know!

 

photo credit: fresh persimmons | table | bundts | scones

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9 Comments on “In Season: Persimmons”

  1. Mattie Tiegreen | somethings.the.blog November 8, 2012 at 9:14 am #

    I just tried a persimmon for the first time this weekend! I’m not sure they were quite ripe – I didn’t really taste anything :) I’m excited to let them get sweeter and try this. Thanks for sharing!

  2. Caitlin November 8, 2012 at 9:34 am #

    I have never tried persimmon? Are they sweet? Savory?

  3. Jae November 8, 2012 at 9:34 am #

    I’ve never made anything with persimmons(think there’s a typo in the post title). Great pics.

  4. Alicia November 8, 2012 at 11:47 am #

    That’s so funny – I just saw some at the store and thought they were so cute that I picked up a couple. Then a sweet old man came up to me at church (I sing on Sundays) and offered me one from his tree at home.

    I ate one “plain” yesterday – very sweet.

    Can’t wait to see what recipe you come up with so I can use the other two :)

  5. lisa November 8, 2012 at 3:16 pm #

    we have a tree in our garden (modena, northern italy).
    persimmons are usually eaten as they are, as a simple fruit after the main meals. they have to be eaten when perfectly matured and pulpy: failing that they are… blear:)!

    if you like, you can simply mix ripe persimmons with an immersion blender, adding just some vanilla syrup: it is perfect with soft, dark chocolate muffins.

    p.s.
    what a wonderful blog:)!

  6. Marina November 8, 2012 at 8:38 pm #

    I love poersimmons. There are two varieties…the little flat ones are called fuyu and they are eaten when they’re hard. You can just cut them into wedges and peel. The larger ones that are more dome shaped need to be eaten when they are very soft and their texture is very soft. I prefer the fuyu persimmons. I have never cooked with them. I simply eat them like I would any other fruit. Enjoy!

  7. Milynn November 8, 2012 at 10:52 pm #

    I love persimmons! Although… I’ve never tried making them in anything. I love just peeling and eating them raw, but I’ll have to scour the web for some recipes too!

  8. this is lemonade November 10, 2012 at 6:03 am #

    I’ve only ever eaten persimmons raw as is. It’s lovely when ripe – I like it when it’s soft and there is a bit of bite left between each slicey thingy (lol, I don’t have a very extensive persimmon vocabulary!)
    Those mini bundt cakes look so cute though, it’d be interesting to see what you decide to make :-)

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