Fuyu Persimmons
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Clipdat
Posts: 12,606
Is anyone else besides me going crazy for these things lately? I literally cannot get enough of them. A co-worker has a tree and has bringing me a steady supply of them. It's just the perfect fruit, in my opinion. The flavor, the color, and the look are all simply perfect. Aesthetically, they're gorgeous!
By the way, my wife got mad at me the other night when I called persimmons "gorgeous". She said "You've never called me gorgeous!". Then earlier this evening when I was eating a few and having a foodgasm over how incredible they are, she said "Oh here we go, it's time for persimmon pοrn again".
I don't know what else to say, they're delicious and amazing and if it were physically possible I would consume nothing but Fuyu Persimmons.
By the way, my wife got mad at me the other night when I called persimmons "gorgeous". She said "You've never called me gorgeous!". Then earlier this evening when I was eating a few and having a foodgasm over how incredible they are, she said "Oh here we go, it's time for persimmon pοrn again".
I don't know what else to say, they're delicious and amazing and if it were physically possible I would consume nothing but Fuyu Persimmons.
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The Mrs loves Persimmons! Not sure what variety though.Basement: Polk SDA SRS 1.2tl's, Cary SLP-05 Pre with ultimate upgrade,McIntosh MCD301 CD/SACD player, Northstar Designs Excelsio DAC, Cambridge 851N streamer, McIntosh MC300 Amp, Silnote Morpheus Ref2, Series2 Digital Cables, Silnote Morpheus Ref2 Series2 XLR's, Furman 15PFi Power Conditioner, Pangea Power Cables, MIT Shotgun S3 IC's, MIT Shotgun S1 Bi-Wire speaker cables
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Very hard to get in my area. I've always wanted to try some. Describe the taste Drew.
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The title made me think you were angry at something. Turns out it’s a fruit. Had no clue.
I was expecting a gear review of some hi-end company I'd never heard of. Just a wee bit off, lol. -
I dunno, tried some for the first time a few weeks ago, wasn't super impressed. I'm thinking they just weren't ripe enough. But with all the caveats I've seen online from people making excuses for them, I'm thinking they aren't as spectacular as some folks seem to think.
Or it could be, like, cilantro. Some people love that stuff and think it's amazing on everything. Other people think it tastes like peppery soap and smells like moldy gym socks. So maybe there's a compound in persimmons that some are more sensitive to than others?Expert Moron Extraordinaire
You're just jealous 'cause the voices don't talk to you! -
When I lived in Florida, one of our neighbors had a persimmon tree. They gave us a few and told us to just ask when we wanted more as they had plenty.
We never did. -
I have two trees full of them, I can't eat em cause I can't stand em. People rave about baking with them but Charlie Don't Bake!
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afterburnt wrote: »I have two trees full of them, I can't eat em cause I can't stand em. People rave about baking with them but Charlie Don't Bake!
Does Charlie love the smell of persimmons in the morning? -
I don't know how many varieties of persimmons exist, but I've experienced two very distinct varieties.
@Clipdat has described his impressions of Fuyu persimmons, which I have eaten and have not found particularly good or bad to my taste.
The second variety which I know pretty well is the much smaller variety that is indigenous to southern Indiana, where I grew up. In Mitchell, a town near my home town, there is an annual Persimmon Festival. Many local bakers compete to create the best persimmon confections, especially persimmon pudding.
Having persimmon pudding with our Thanksgiving dinner has become a tradition in my house, even though I now live in New Hampshire. My daughter, who lives in Indianapolis, always has the task of bringing frozen persimmon pulp from Indiana for the traditional pudding. We use a recipe from a friend of my mother who once won the competition in Mitchell.
These persimmons are very different from Fuyus --much smaller (somewhere between a sweet cherry and a small plum), rounder, and if they aren't properly ripened, they are inedible. Unripe, they make your mouth pucker as you would never believe.
But properly ripened and converted to persimmon pudding, they can be superb!
While living in California some 25 years ago, I tired to make persimmon pudding from the Fuyu persimmons without success. The recipe would require substantial modification and would likely never result in a pudding that texture and taste like the one from the "Indiana" variety of persimmons.AKA "Moose68Bash" before Vanilla involuntarily decommissioned my original handle. -
FUYU and your persimmons
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AKA "Moose68Bash" before Vanilla involuntarily decommissioned my original handle.
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thought it was a post about a girl I dated in college......
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The only persimmon I've ever used.
They've been replaced by metal.
I'll have to try the fruit sometime.
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I hear persimmon wood is good for smoking
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afterburnt wrote: »I hear persimmon wood is good for smoking
For me I like fruit wood over hardwood. I am quite fond of cherry wood myself. I like hickory over oak or maple and also like mesquite for its hot but long even cooking times. -
afterburnt wrote: »I hear persimmon wood is good for smoking
For me I like fruit wood over hardwood.
Decorum dictates that I should just shut up. -
never stopped you in the past sweet heart
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afterburnt wrote: »I hear persimmon wood is good for smoking
For me I like fruit wood over hardwood. I am quite fond of cherry wood myself. I like hickory over oak or maple and also like mesquite for its hot but long even cooking times.
Maybe Bruce was talking about the pipe not the pit
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One just never knows what wave length Bruce is on
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"What's the frequency, Keneth?"
Actually, I was talking about the pit and I too am partial to cherry but now I have come into a supply of apricot to try. Some jerk stole all of my almond wood that I was looking forward to trying. I could have a bunch of persimmon if I kill those infernal trees with that puke fruit. -
Oooo apricot love to try that.
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Very hard to get in my area. I've always wanted to try some. Describe the taste Drew.
It's a complex fruit to try to describe! The consistency and texture is a little like an underripe pear or an under-cooked zucchini. It's not too juicy, but it does have a slick consistency that's slightly slippery.
In terms of flavor, I would describe it as primarily earthy but with a floral type of sweetness. There's a complexity to the flavor that includes a hint of bitterness or astringency, depending on the ripeness level. As they get riper and softer, they get very sweet and juicy. I prefer them when they are still pretty firm, before they get to that level.
Overall it's a nuanced and interesting flavor that is very unique and hard to compare to other fruits. It's very much just one of those things you have to try to see if you like it or not, and for most people it's a love it or hate it reaction. -
Drew, you should get into cupping coffee so you can come over and tell me how my home-roasted beans taste.
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I love coffee and describing the flavors that I taste in it. My favorite form of coffee is a double shot of espresso as I feel it represents coffee in it's purest form.
However, using a press pot can also result in a multitude of different flavors from various beans. -
I find persimmons to be immaculately detailed flavor that ranges from oak and tea to caramel sweetness with tangy citrus pops of candied orange peel, hints of canvas sneakers and old folks home are also evident. It's like a beach blanket bingo party in your mouth, at low tide.
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aprazer402 wrote: »The only persimmon I've ever used. They've been replaced by metal.
I'll have to try the fruit sometime.
When golfers hit a good shot, they still sometimes refer to it as "hitting it on the screws"; this is where that came from. Hey, it's a slow day, what can I tell ya?So, are you willing to put forth a little effort or are you happy sitting in your skeptical poo pile?
http://audiomilitia.proboards.com/ -
I got a set of golf clubs for my retirement but they're just for lookin at.
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Update: Still loving persimmons and making love to them every time I eat one.
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I tried several fuyu's don't like them.
Thanks for bringing them up. I likely would never of tried them had you not. -
How hard were they when you ate them? Like an apple, or softer than that?
