I must've put all of my super mojo towards this persimmon when I snapped this shot 2 weeks ago because today it was time to snip it free. Ours is the astringent type, where the fruit needs to be fully ripened and completely soft in order to eat them, but the trick is to get them before they fall to the ground. Since our persimmon tree is still very young at 4 years old, it's not yet grown much in height and I can easily reach through the branches to give ripening fruit a squeeze test. There's a couple dozen, all turning from a pale green to orange color, and my guess is that they'll all be ready for consumption around the same time.
2 weeks later...the bright orange orb on the left is the one that was previously photographed. Only the side facing the camera was jelly soft so I'll set it aside to ripen further. The persimmon (caco or kako in italian) on the right is entirely soft and one that I somehow had overlooked earlier. It's strange how the color dulled to a dusty sheen but to smell it....the perfume aroma is intense and sweet.
7 comments:
ooh nice! I had a kaki yesterday too, it looked kinda like this one.
Kat - I like how there's all kinds of persimmons but I wish I knew which ones are good for drying. I think you wrote about dried ones plus I also saw them on a dessert menu at a korean restaurant here...but still never got to taste one.
I think the ones that are good for drying are cone/oblong shaped. I've never done it myself, but that's what I've seen on tv.
They look great,but do they taste as good as they look?
Andrea - they were excellent, but then I feel the same way for all types of persimmons.
You should try making some of my 'Ican't believer it's not mango chutney' chutney: http://pathtoselfsufficiency.blogspot.com/2007/12/kaki-chutney.html. Incidentally, I left a wee award for you over on my blog.
Very nice. My persimmon trees are about 6 years old and still no fruit. Maybe 7 is my lucky number!
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