My biggest persimmon pick happened. Aren't they beautiful? Most of these came from one tree that I watch closely in October, but now I have the eye for the trees and have noticed a number of them in places I never did before. This whole winter challenge has burned leaf shapes and fruit colors into my brain, so I think I have an extra forager's sense or something.
I have put two rounds of persimmons though my food mill so far. I probably have a quart of pulp frozen, but haven't touched the majority of fruit yet. If you have ever bitten into a persimmon that isn't 100% ripe, you know why I'm waiting. The perfect persimmon exists when it ripens into a near mushy orb. That is the perfect time to process. Too early and you have a mouthful of chalk.
I really love persimmon smoothies, but I hope to get creative with some other ways to enjoy the pulp.
Image credit: Cale Ruiz
I have put two rounds of persimmons though my food mill so far. I probably have a quart of pulp frozen, but haven't touched the majority of fruit yet. If you have ever bitten into a persimmon that isn't 100% ripe, you know why I'm waiting. The perfect persimmon exists when it ripens into a near mushy orb. That is the perfect time to process. Too early and you have a mouthful of chalk.
I really love persimmon smoothies, but I hope to get creative with some other ways to enjoy the pulp.
Image credit: Cale Ruiz