Computer Desktop Wallpaper 800 x 600 (click above image)
I have long loved the taste and freshness of a nice juicy persimmon, but it has been ages since I have had one. They are great in salads and some desserts and make a wonderfully colorful presentation in your cooking. My husband is an avid gardener, but we have yet to plant a persimmon tree, so I think it is high time I started making some new recomendations for some fruits that I have truly missed.
I have made a new Desktop Wallpaper with a Persimmon Theme, so feel free to snag it. Just click on the Desktop Wallpaper image above to see the larger view and save to your hard drive. The size is 800 X 600 pixels but feel free to resize it to accomodate your screen resolution. From time to time I will be creating more Desktop Wallpapers with Culinary Themes, so be sure to stop by often to see what I have available for you. I will more than likely create a list on the sidebar with the theme links so you can grab them on the go.
In the meantime here is a very good article by Mary Robertson about persimmons, and some links I have found where you can find some persimmon recipes.
Persimmons
Source:
Mary Robertson
National Radio Talkback Host and Newspaper Columnist
Known as the fruit of the Gods Persimmon have been a major fruit in the diet of more than a billion people in Asia. But new Zealanders have been slow to appreciate this gorgeous looking and deliciously sweet and crunchy “good for you” autumn and winter bearing fruit. The glossy orange round fruit are available in supermarkets right now and easy to eat, just like an apple without the skin. Use in fruit salads, desserts, cakes, ices and sorbets. Whole fruits and pureed flesh freezes well and will remain in perfect condition for months sealed in polythene bags. Persimmons contain high amounts of Vitamin A and C which make them the ideal pick me up after a night of alcoholic over indulgence.
There are two types of Persimmons available---- astringent and non astringent. Modern varieties are non astringent which means you can eat the delicious ripe firm fruit straight off the tree. Astringent varieties are highly acidic and give you that pucker up feeling unless they are soft and very ripe. Most of the older mature garden specimens are astringent varieties and to hasten ripening harvest the pale orange fruit and seal in a plastic bag with a ripe banana or apple.
The Persimmon is a highly decorative ornamental deciduous tree. Its wide spreading arching branches grow in weeping tiers to give an oriental appearance. The large glossy dark green leaves turn vibrant orange, yellow and red in autumn. They fall to reveal the ripening fruits. These start out as pale green then apricot and finally glowing orange. Fruit will remain on the tree until discovered by birds and deemed ripe enough to eat.
Persimmons need to grow in fertile, free draining soil. They especially dislike having wet roots in winter so good drainage is critical. Choose a sunny wind sheltered site. If space is a problem espalier against a wall or fence. They also make good subjects as container plants where they will fruit for many years in a Bonsai state. I saw a specimen recently growing on a raised wall where the branches were cascading and I could look up at the hundreds of pendulous fruit. Quite a marvelous sight.Stake well when planting and be prepared to support young branches with props when laden with fruit. As the tree matures it will be able to support the fruits weight. Keep pruning to a minimum as fruit is produced on current wood or from the tips of the stems.
Feed your persimmon twice a year with a fruit tree fertilizer, the first in late winter and the second straight after flowering in spring.
In the orient there are over one thousand varieties to choose from but the standard in N.Z is Fuyu. This non astringent variety produces medium sized fruit of great quality. The pale yellow-orange fruit has a fine texture and is very sweet.
Wikipedia: Persimmons
Epicurean.Com
Don't Miss Lucille Ball's Persimmon Cake At Epicurean
There are two types of Persimmons available---- astringent and non astringent. Modern varieties are non astringent which means you can eat the delicious ripe firm fruit straight off the tree. Astringent varieties are highly acidic and give you that pucker up feeling unless they are soft and very ripe. Most of the older mature garden specimens are astringent varieties and to hasten ripening harvest the pale orange fruit and seal in a plastic bag with a ripe banana or apple.
The Persimmon is a highly decorative ornamental deciduous tree. Its wide spreading arching branches grow in weeping tiers to give an oriental appearance. The large glossy dark green leaves turn vibrant orange, yellow and red in autumn. They fall to reveal the ripening fruits. These start out as pale green then apricot and finally glowing orange. Fruit will remain on the tree until discovered by birds and deemed ripe enough to eat.
Persimmons need to grow in fertile, free draining soil. They especially dislike having wet roots in winter so good drainage is critical. Choose a sunny wind sheltered site. If space is a problem espalier against a wall or fence. They also make good subjects as container plants where they will fruit for many years in a Bonsai state. I saw a specimen recently growing on a raised wall where the branches were cascading and I could look up at the hundreds of pendulous fruit. Quite a marvelous sight.Stake well when planting and be prepared to support young branches with props when laden with fruit. As the tree matures it will be able to support the fruits weight. Keep pruning to a minimum as fruit is produced on current wood or from the tips of the stems.
Feed your persimmon twice a year with a fruit tree fertilizer, the first in late winter and the second straight after flowering in spring.
In the orient there are over one thousand varieties to choose from but the standard in N.Z is Fuyu. This non astringent variety produces medium sized fruit of great quality. The pale yellow-orange fruit has a fine texture and is very sweet.
Wikipedia: Persimmons
Epicurean.Com
Don't Miss Lucille Ball's Persimmon Cake At Epicurean
Hi there you have a great blog,lovely recipes. Feel free to visit my blog too :)
ReplyDeleteJeena xx
click here for food recipes
I love Persimmon, It reminds me of wi=onderful childhood memorires where I would pick them up from my best friends Grandma's house and they were the sewwtest thing ever:-)
ReplyDeleteThanks for sharing
X Matin
I discovered persimmons in ethnic import markets in Chicago but here in Italy they're everywhere and have become my favorite fruit.
ReplyDelete