Persimmons! Or as I was introduced to them in Japan - Fuyu.. except the ones here are very, very different from the ones from the Far East...
Fuyus as I knew them, and had the treasured opportunity to revisit, a couple of years back, when a sweet friend smuggled it in to the States, are sweet, ridiculously succulent and take you away into the garden of Eden, leaving behind the reality of the dirty life we live...
Persimmons, or at least the ones, I have had the misfortune to taste here.. are quite in the contrary to that memoried taste! Sweet they are, yes, on the first bite but they invariably leave an acrid, mouth-drying after taste and feel. So tell me why?
I tried slow baking them to extract more sweetness but ironically it only heightened the bitterness! Any thoughts?
In other news.. I have a new toy! Nikkor 24-70 2.8G lens! Am super thrilled and alreayd playing with it ;-) does make up for the fruit problems!
Fuyus as I knew them, and had the treasured opportunity to revisit, a couple of years back, when a sweet friend smuggled it in to the States, are sweet, ridiculously succulent and take you away into the garden of Eden, leaving behind the reality of the dirty life we live...
Persimmons, or at least the ones, I have had the misfortune to taste here.. are quite in the contrary to that memoried taste! Sweet they are, yes, on the first bite but they invariably leave an acrid, mouth-drying after taste and feel. So tell me why?
I tried slow baking them to extract more sweetness but ironically it only heightened the bitterness! Any thoughts?
In other news.. I have a new toy! Nikkor 24-70 2.8G lens! Am super thrilled and alreayd playing with it ;-) does make up for the fruit problems!
5 comments:
Lovely clicks! I also have to buy a lens for my camera...
Cheers,
Rosa
Lovely clicks.
I think I might have the answer to your persimmons question. Simply, that's because there are different spices of persimmons.
My In-Law's garden has 2 different kinds. One to be consumed when they fruit is still crisp and firm. The other kind need to rest and get soften after harvest before consumption.
The later kind has a high tannin content which makes the immature fruit astringent and bitter. The tannin levels are reduced as the fruit matures. When they are fully ripened, the pulps turn into the consistency of thick jelly.
Hope it helps.
PS; Congrats on your new toy! :)
No idea about persimmons as never eaten them before. BUT I WANT THAT LENS. Let me know how you get on with it as it's number on my wish list!
Oh, I just love that persimmon shot! It's absolutely beautiful. They're my favorite fruit so perhaps I'm a bit biased :)
Lovely new toy, too. You're already taking amazing photos, can't wait to see what happens from here.
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