(taken with hasselblad on fuji pro 800h)
hi.
today's a misty friday.
i'm a bit surprised with the fact that it's already friday, and especially that of december.
can you believe that we've already been in december?
gosh.
as usual for me, i tend to be engaged in something not very important this time of the year.
like knitting, some sort of word games, planting house plants, .... and so on.
i admit that i'm trying to flee from something important and something to be done.
if you're feeling guilty same way as me, you're not alone.
i'm with you. ;)
by the way, did i tell you about persimmons this winter?
i remember that i told you late fall that i was tired of figs and wanted persimmons instead.
in the weekend 2 weeks later i told you so, i got my first persimmons this year at an asian grocery store near my home.
though i live very close to that grocery store and i'm a japanese, i seldom go there.
only when i have necessity to go get something, i go there.
persimmons were kind of necessity for me at that time.
i made sure again that i love persimmons soooo much.
they are so versatile.
besides i simply eat them by peeling their skin and cut them into a bite size, i sometimes put them into salad, eat with yogurt, and use as a filling for sandwich with soft cheese and freshly and coarsely ground pepper.
i've never tried, but i may put them into my baked things.
today i wanted to talk about persimmons, but i felt awkward to scan the pictures i shot them this winter.
so i searched some past picture which contains the image of persimmons, and i came across the top one taken in the winter 2 years ago.
sometime later i'll update the new pictures of persimmons.
have a restful weekend, don't be rushed too much. :))
4 comments:
i've never had persimmons before. are they similar in taste to other fruits i might know?
hi, jen. :)
so, after some consideration i couldn't come up with any similar fruits as persimmons.
they're so original, i think.
first of all, we have 2 major kinds.
for one kind we can eat them as we eat other fruits, for another kind we can't eat them as they are and we have to wait them to turn to be sweet by drying them with cold wind and the sun.( without this process, they just taste terribly bitter.)
from now on, i'll talk about the former one.
depending on the matureness, their flesh are either crisp or soft.(it varies surprisingly very crisp or tough to more than soft, like gooey.)
and the sweetness corresponds to the matureness.
so when you buy persimmons, you have to be very careful not to buy very immature or too mature ones.
like watermelons, some kind has a couple of fairly big seeds in it, and other doesn't have any of them.
if you eat the right one, it tastes mildly sweet, and crisp and fresh texture will surely make you pleased.
oh, now i think their taste is sort of mangoes'.
but as persimmons are not tropical fruits like mangoes, their taste and smell are much milder than mangoes'.
oh, i'm sorry that i talked too deeply. ;P
maybe i'm such crazy about persimmons!
i hope you have a chance to get persimmons. :)
I guessed persimmons were on the way on your blog;))
I have been eating a lot of them these days, because a couple of our relatives sent us 2 boxes of persimmon (yes, really a lot of them!). They know very well that the fruit is my mother's favorite. She eats it like crazy, haha. I wanna make confiture from the persimmons when they ripe a little more, but the way my mother eats they will be gone and there won't be any left before I can make some...!
thank you for the description tomily. that helps a lot. there's an asian market in the city i go to occasionally so the next time i'm there i'll look for persimmons :)
Post a Comment