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- From: Alan Haigh <alandhaigh@gmail.com>
- To: nafex@lists.ibiblio.org
- Subject: [NAFEX] Steve's first persimmon
- Date: Mon, 26 Jan 2009 17:51:01 -0500
Steve, the persimmon you had is a Fuyu which is a non-astringent kaki persimmon. To many, these are best eaten when still firm with just a little give under pressure. The Isreali growers call it something else which I forget, but it is just a marketing strategy. It is the astringent varieties that need to be eaten mushy soft.
I often buy them from Asian grocery stores around here for more like 50 cents a piece. Being near NYC can have its advantages. In Nov. into Dec. they often have Fuyus from Ca. that can be quite a bit bigger and just a little less sweet which isn't a disadvantage really.
I like the native persimmons I have tried but I was brought up eating Kakis and I've always loved them and sought them out. Pure sugar with texture can be nice.
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[NAFEX] Steve's first persimmon,
Alan Haigh, 01/26/2009
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Re: [NAFEX] Steve's first persimmon,
yarrylo@hotmail.com, 01/27/2009
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Re: [NAFEX] Steve's first persimmon,
Steve, 01/30/2009
- Re: [NAFEX] Steve's first persimmon, bmn, 01/30/2009
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Re: [NAFEX] Steve's first persimmon,
Steve, 01/30/2009
- Re: [NAFEX] Steve's first persimmon, Steve, 01/30/2009
- <Possible follow-up(s)>
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Re: [NAFEX] Steve's first persimmon,
nottke1, 01/26/2009
- Re: [NAFEX] Steve's first persimmon, Steve, 01/30/2009
- Re: [NAFEX] Steve's first persimmon, Caleb Smith, 01/30/2009
- Re: [NAFEX] Steve's first persimmon, nottke1, 01/30/2009
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Re: [NAFEX] Steve's first persimmon,
yarrylo@hotmail.com, 01/27/2009
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