Friday, November 07, 2014
Orange and Crispy
November 7th used to be the date we celebrated my sister's birthday. She was actually born on Pearl Harbor Day, but the horrors of the Second World War were still too fresh for that day to be celebratory, so my parents moved it up a month. So Happy Birthday Sis, if you read this. Now the you celebrate in December I never know which date to use, so I tend to use them both. Must be because I like birthdays, right?
This past Wednesday I was lucky because our P.E.O. scholarship group met and one of the members sent a big basket of persimmons along for us to share. I was lucky because I was able to bring home any of them that were left after circulating around and passing them out. Sweetie isn't a big fan of the Hachiya variety, which is ready to eat only after it has turned soft. He likes his fruit crisp. He loves these Fuyu persimmons because they are as crisp as an apple when ripe and you can eat them with the skin still on, so they are easy to prepare. They are a reasonable source of vitamin A and of fiber, but not of the vitamin C that make the hachiya persimmons such a nice addition to early winter recipes.
The persimmon fruit originated in China where endless varieties are available, and was brought to California in the late 1800‘s where two main varieties - the Fuyu and the Hachiya - survived and have
proliferated. Today, California is the largest producer of persimmons in the United States, harvesting over 2,800 acres and producing over 17,000 tons of fruit each year.
Do you have a preference for one or the other? A favorite recipe?