Maybe this fruit’s not too well known outside the Far East – it’s about the size of a small apple, bright red-orange and a bit crunchy. (I’m not that crazy about them personally.) There are two kinds: sweet and bitter. The bitter ones are incredibly astringent (tannin) and quite inedible. It feels as if your mouth is being turned inside out. However, if you dry them they miraculously become sweet! The result is something like dried dates or figs. The tree behind our country house is the bitter variety but this year there’s been a huge crop (they produce heavily on alternate years) and Taeko’s been hanging up some of them to make dried persimmons, out on our Nagoya veranda where the washing usually goes. Last time she did that she was eating them every day (they are a bit too sweet for me) and put on 10Kg, so this time she’s giving most of them away to friends and relatives.
Persimmons 25 November, 2011