|Along Cull Canyon Road.|
With winter approaching, the leaves had all turned and fallen and the scenery was all shaded gray. These persimmons hung in their dark cold trees like rosy orange glowing paper lanterns. Several trips were made past the fruit trees and a sign reading "$1 a bag" before we actually stopped and bought some for ourselves.
|Please observe the Honor System.|
I wanted to make a jam or jelly right away, but after that initial taste, I was worried that these gems would not make it into a jar.
Well, here is the deal.
Hachiya persimmons have such a high tannin content that when firm and unripe the are virtually inedible. This variety has a shape that resembles an acorn. The tip is elongated compared to the fuyu persimmon which resembles a pumpkin shape. A fuyu persimmon is edible when firm and a tad under ripe. Fuyus are delicious sliced and served with cheeses or incorporated into a salad. A hachiya on the other hand needs to be completely ripe before it can be eaten uncooked or used in a recipe (note that cooking an unripe hachiya will not minimize the tannins).
|Stuck-Up Persimmon Vanilla Bean Jam|
at Entropy the Shop.
During the time I waited for my persimmons to ripen I did my share of reading and hunting for information and support on Hachiya. As with the internet there is plenty out there. What to take into one's confidence is another matter entirely.
*For fun reading and a good basic recipe to start with check out the blog, "Kitchen Science". I really enjoyed the point of view on the fruit and flavors chosen to go into the jam.
*For some great images and inspiration on modern living & farming look at "Balcony Garden Dreaming". The post on drying persimmons is amazing.