I like to play with food. I’m also curious about the fruits and vegetables that I would typically pass right by in the market or produce section. Well, no more! It started a while ago when I joined a produce delivery service. From time to time I would receive plants and had no idea what to do with them or what they were. So I decided to explore, experiment and then write about it. In this recipe section, I’ll be choosing at least one plant during season and sharing a few ideas about how to use it in cooking. Maybe you’ll want to play with me too!
I’d say I was more than just a little excited to try persimmon this season. As it turned out, they weren’t as complicated as I first thought and, hands down they are unlike any other fruit I have ever eaten. Oh, but there some learning to do! First, there are two distinctly unique kinds of persimmon and several varieties of each type. They are astringent and non-astringent. I hope you’ll try them for yourself!
The most common are:
- Is harvested and sold hard
- Inedible until soft
- Can ripen in a brown paper bag
- Sweet, almost like jelly when ripe
- Great for cooking
- Freeze and eat flesh like sorbet
- Can be eaten hard or soft
- Flavor is sweet and mild
- Great for smoothies, salads and cooking