* The plight of the peculiar Persimmon.
I’ll say it loud, and say it proud- until Saturday, I had never had the pleasure of persimmon on my palate.
Though now that I have, I’m not sure how to feel. Apparently, Persimmons are a big thing to a lot of “foodies”, but I just don’t get it. To me, they tasted like a cross between peaches and tomatoes, only with a flavour so faint, I could barely taste anything.
There was no tart, no pop, no sweet sugary zing that comes with most fruits. It was just… there. My favourite shade of orange, but lacking any wow factor that would make me want to purchase another.
This sounds strange, but it had the texture of a cold slice of cheddar, with no noticeable fibers or juice. It was kind of dry, though it sliced up just like an unripe peach or apricot, without the pit.
Maybe it was a fluke, and persimmons might have potential, so I might give it another go if I see them at the store again.
But for right now, I’m unimpressed. Winter is too cold and dark for me to be wasting my time eating fruits that don’t make me sit up and pay attention. Compared to the tartness of a cranberry, the sweetness of an apple, the citric zing of oranges, and the juiciness of the pomegranate, Persimmons just don’t cut it.
-A.
P.S. If anyone has a good idea for a recipe using a persimmon, I might be interested in giving them another try a lot faster…. You know, if you’re on the committee for persimmon activism, or something. *smile*
One Response to “* The plight of the peculiar Persimmon.”
Leave a Reply
August 18th, 2008 at 4:56 pm
I know this comment is kinda really late, but I only recently found your site.
Now.. I L-O-V-E persimmons. Even just the picture of one got me all excited. So, as a persimmon-lover, I feel the need to tell you that persimmons must be in a semi-soft, perfect stage in order to get the full impact of flavor. If a persimmon is eaten when too hard, it will give you afwul cotton-mouth. If it is too soft, it will mush around in your teeth. (Ugh!)
About a recipe.. it’s tough. I assume you’d use them in ways similar to peaches, since they need to be used in a soft stage. I’d like to try them with something gingery or spicy, to bring out their flavor. I’m considering throwing some into a spicy cookie recipe. Whenever I decide to stop being lazy.