The other day we were having coffee in the late afternoon when a visitor drove up. It was a gentleman from our church. He is an interesting fellow. He was a boat captain for years and years piloting boats up and down the river from his base in West Memphis, Arkansas. On this fine day he came walking up to our door with a plastic bag. He said, "I have a little something for you." He had been to his brother's house.
His brother had a persimmon tree that was loaded. He said, "You'd better get 'em before the crows and coons get 'em all." So he filled a plastic shopping bag with persimmons and wanted to split them with us. You'll remember our postings about the wild persimmons that grow in our yard. We've processed and froze a bunch of them. These persimmons are three times the size and twice as sweet!
We put them in a cardboard box to further ripen and as they got soft, Tricia froze them whole.
As opposed to the wild persimmons that have around nine seeds per fruit, these have none! We ran them through the food mill to liquify the persimmons for freezing in zip loc bags.
The persimmon flesh is fluorescent orange in color. It almost looks like egg yolks!
But the sweetness! Let me tell you about the sweetness. We're already planning to make a persimmon cake using these persimmons. We also talked about making persimmon ice cream. Finally, we talked about making persimmon popsicles. In this area persimmons are a ubiquitous fall fruit. We've very thankful a generous gentleman dropped some off at our house. Tricia's gonna make him a cake!
No comments:
Post a Comment