The Beauty of Persimmons
May 16th 2010 06:37
The fuyu persimmon
With my job as a freelance journalist I write for a number of newspapers and one of them is The Rural Weekly on the Far North Coast of NSW. One main story I had to cover was that of a particular fruit fly that had attacked the local persimmon crops.
"This will be dry" I thought. And of course when we think like that, it's a precursor for the intuitive to know that something is about to happen.
And it did. I tried my first persimmon. YU-UMM!
The fuyu persimmon cut up and ready to eat.
Now I'm not talking the well-known astringent variety named Hachiya which has to be eaten when very soft.
I tasted the Fuyu type, the non-astringent sister to the Hachiya. Round like an apple and red (although more orange really) like a tomato, when cut open it has a star shaped pattern inside.
The fruit is firm and can be eaten like an apple. And the sweetness!!! My older son didn't want a bar of it but my younger five year old son couldn't get enough. I now have to buy them as a regular treat.
Originally from Japan, they are very popular throughout Asia in sweet dishes. They haven't quite taken off in Australia and there are only a few growers.
Should people start discovering their flavour and the recipes they can be cooked in, the secret may soon be out.
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Comment by Lara M
Love Speaks
Food Slate
Comment by Samantha Elley
Food Journo
The Sandwich Shak
Vintage Foodie
Little House among the Canefields
I definitely like the taste of the Fuyu. Haven't tried the Hachiya yet but I know it gets used alot in Asian dishes.
Thanks for reading,
Sam