BaltimOregon to Maine

Locavore Cooking with Southern Efficiency and Northern Charm

Pudding-like persimmons

with 2 comments

Hachiya persimmons

Hachiya persimmons

 

I didn’t even know I liked persimmons. But boy am I glad I stumbled upon these heart-shaped Hachiya ones at the farmers market. You must let them ripen until deep orange and swishy soft. You will then be rewarded with sweet, creamy flesh that leaves a slight astringent residue on the teeth. It’s a perfect fall fruit. I think I ate them in China but really am trying them again for the fruit time here. The Hachiya kind are much softer and sweeter than the more common, flat fuyu variety.

Here are some persimmon desserts I’d like to try: a semifreddo and this sundae recipe, although I would just use plain vanilla ice-cream, or better yet, vanilla Coconut Bliss, which is all the rage here.

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Written by baltimoregon

November 16, 2008 at 12:57 am

Posted in Uncategorized

Tagged with ,

2 Responses

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  1. Oooh ohhh I love those Oregon persimmons!! I remember them well! Though I never thought to eat them with the BLISS–lucky, LUCKY woman you are!

    Anna Ricklin

    November 17, 2008 at 1:07 pm

  2. Aren’t those luscious heart-shaped ones just pure ambrosia? Thanks for posting on my blog. Hope to meet up with your friend sometime and let me know when you’re next in Oregon.

    baltimoregon

    November 17, 2008 at 1:12 pm


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