View Single Post
  #8  
Old July 13th, 2010, 10:36 AM
Dog Dancer's Avatar
Dog Dancer Dog Dancer is offline
Senior Contributor
 
Join Date: Mar 2005
Location: Vancouver, BC
Posts: 6,667
They have a tough skin and some people peel them, we eat them with the skin on. The pulp inside is fairly firm also. They turn orange when they're ripe and are sweet. A warning though, if you eat them when they're not ripe it's like chewing really kaki tasting sawdust . There are actually two types of persimon, this one which is sort of tomato shaped, and a fuji type I believe that is more pear shaped and much softer.

I have experienced so many new foods since living with an Italian. I had never even seen a fresh fig (only dried), let alone ate an entire bowl of them . We now regularly eat fennel raw drizzled with a bit of olive oil, vinegar and salt and pepper. I'd only ever cooked with fennel as a seasoning before. And of course kaki was a new fruit also. I can honestly say I'd never even seen it at the store in the area of town I used to live in. Oh and rapini - never heard of it before, now we grow a whole yard of it every year. Go figure huh!
Reply With Quote