It’s November and persimmons abound. One can see them hanging like Christmas tree ornaments from trees here and there around our neighborhood. There are two varieties; pictured here are Fuyu persimmons – short and squat, shaped very much like tomatoes.
The other variety is the Hachiya, more acorn shaped. Hachiya persimmons are used for making dishes like persimmon cookies or persimmon pudding cake and are eaten only when liquidy ripe. But what to do with the Fuyus?
Fuyu persimmons, unlike the Hachiyas, are eaten much like apples. Peel them, slice them, eat them.
During my many trips to Japan I have often been served Fuyu persimmons this time of year. Always, they were presented this way, already peeled and sliced, and served with little toothpicks in each piece.
I was told by one friend who grew up with a Fuyu tree in his yard that the best time to pick them was under a full moon. When you did that, the persimmon flesh would be freckled with tiny pinprick brown specs, which gave the fruit more sweetness and flavor. My friend was somewhat embarrassed by this admission; being the educated, rational man he was, could find no explanation for this phenomenon, but insisted that he had experimented for years with his own tree and that what he said was true.
These particular persimmons came by way of a wonderful gift from a fellow blogger. Turns out that the lovely Andrea of Rookie Cookery and Pumpkin Persimmon Parfait fame, lives about a mile away from me. We met for tea and a gabfest one day last week and exchanged lots of garden goodies. I scored big with a huge bag of these Fuyu persimmons (in addition to some delicious pumpkin parfait). Yum, and thank you Andrea!