audreybmorin at gmail.com
Fri Nov 6 09:25:15 PST 2009
Oh, THOSE! I didn't get what you were talking about until I looked at the
Well, we always eat the Japanese kind raw. They call them Kakis around here
and they're available in grocery stores sometimes during the year, along
with other exotic fruit.
I've never come across the other kind. The shape seems different (as per
Wikipedia illustration, which may also be wrong), more pointy for the
You have to wait until they're very mushy, wrinkled and getting on the
brownish side of things, that is, until us North-Americans would think
they've gone bad, until they're sweet enough to eat raw. But then, wow,
they're so good! Very sweet, with a lingering effect in the mouth like
honey. We just cut them in half and scrape away with a spoon, usually.
On Thu, Nov 5, 2009 at 10:26 AM, debbie pond <pursey42 at hotmail.com> wrote:
> While this is not period, I saw this recipe for broiled persimmons on the
> Martha Stewart Show the other day. She said that while it is possible to
> eat them raw, that they have a somewhat gritty texture in that form. I have
> not tried this recipe, but plan to if I come across some persimmons at the
> market today.
> Does anyone have any period recipes that actually call for persimmons?
> I think of those mainly as an ornamental yard bush. I did do a search
> in the Florilegium and all I have there is passing comments when
> talking about other fruits. Definitely no recipes or mentions on SCA
> feast menus.
> Has anyone else eaten one of these? What was your impression of them?
> Better than Shoshanna's?
> Windows 7: Unclutter your desktop.
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