I have a regular posting schedule of every Tuesday, Thursday, Friday, and Sunday, but going forward, in addition to those regular posts, I’d like to occasionally post short little snippets here and there. This is one of them.
With some of the persimmons Nate took home, he made a persimmon bread!
He got the recipe from the Proportional Plate blog. He made a couple of modifications: he used Fuyu instead of Hachiya persimmons, and he didn’t use as much sugar (1/2 c instead of 3/4 c). He said it turned out ok, but he should have given it more time in the oven. Also, even after cutting back on the sugar, it was still very sweet. If he makes it again, he’d try making it without any sugar at all. The decorative persimmons on top are a nice touch, though. If you cut them horizontally, the have a pretty star pattern.
This past Sunday, I volunteered for Village Harvest again, this time with one of their persimmon harvests!
We harvested Fuyu persimmons in a scenic private orchard in Gilroy, CA (the Garlic Capital of the World). The turkeys in the photo above were roaming around part of the property. They were a little camera shy and didn’t like people getting too close to them.
We were a small harvesting group this time – 10 volunteers plus two volunteer coordinators.
Most of the persimmons were high up in the trees, so we needed pickers or ladders to get most of them. The fruit doesn’t come off the tree easily. If we used a ladder, we could use hand pruners to snip the persimmons off of the tree. If using the pickers, we really had to twist and pull to get the fruit to snap off.
Once we got the fruit off the tree, we trimmed the woody stem as close to the fruit as we could, so the stems wouldn’t puncture other fruit while the fruit was packed in transit.
In the end, we harvested over 1500 pounds of persimmons!
And of course, volunteers took home any fruit that had fell on the ground or any fruit that had been punctured. This is my collection – 104 Fuyu persimmons! So good and sweet!
Fuyu persimmons are a non-astringent variety, so I can eat them as is. I also took home four Hachiya persimmons, which are astringent and need to be blet before I can eat them. I’ve never bletted persimmons before, but I’ve read that they should feel like a water ballon when they’re ready to eat.
I enjoy eating Fuyu persimmons just as is, but it could be fun to test out baking recipes that use persimmons. If you’ve cooked with persimmons before, send me your persimmon recipes!