It's snowing heavily today. Again. No end in sight to our winter of 2010 - 2011.
Persimmons were mentioned 'way back last spring on the April 30, 2010 post. You can see a picture of the tree in Santa Barbara from whence this gorgeous fruit comes.
We received another box full for Christmas and I left out two to slightly "over ripen" and then freeze whole. Yes, whole. See today's photo. They freeze perfectly and solid right in the freezer without any wrapping. Amazing.
When you want to eat one with a spoon and enjoy the freshest taste of summer possible, let it thaw on the counter for an hour or two (or overnight in the refrigerator, in a dish). Then simply slice off the green stem top, and eat with a spoon. They can be thawed to smooth, or eaten a little icy like a sorbet. Heaven.
It's critical to freeze your persimmon when it is VERY ripe. That's the only time they are sweet enough to eat out of hand. A persimmon ready to freeze should almost feel like a little water balloon in your hand. Try not to break the skin or the juice will leak out.
A persimmon certainly brightened my day today!
KGC
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