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Hachiya Persimmons Hoshigaki - The Art of Drying Fruit

Posted on December 5, 2012 at 10:50 AM

Fall has come to LA and it is still lingering.  I spent the month of November exploring Hachiya Persimmons - a fruit that I didn't care for as a child.

I loved to look at persimmon trees especially in the autumn when the leaves change bright red. My mother would make pressed salmon sushi wrapped in those beautiful crismon color leaves. But I didn't look forward to eating any type of persimmon. It was a common tree, like an orange or lemon tree is in Los Angeles. We took the persimmon for granted and when my mother served wedges of persimmon as dessert instead of a pear on an apple, I wouldn't eat it because I didn't like the flavor. It reminded me of the tropical fruits like mango and papaya that I didn't care for while living in Mexico.  My mother told us that persimmon was the only fruit available to eat during the war. She and my uncle would climb neighbors' persimmon trees to steal the fruit, and sometimes they got into trouble.

 

Palates can change over time. I am now completely hooked on persimmon and it happened this year. I had encounters with the most deliciously ripe Hachiya persimmon, gelatinous and floral in fragrance, and the sweetest crispiest Fuyu persimmon; I also discovered Chocolate persimmon - that has a brownish meat. It tasted similar to Fuyu - crispy and refreshing.  I became hooked on persimmons, so much so that I decided to even take a hoshigaki -dried persimmon workshop so I can learn how to preserve the persimmons and enjoy them even when they are not in season. Here is the story about Hoshigaki making, which I wrote for Zester Daily. (here is the link).  



Categories: Fruit

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