Tuesday, November 23, 2010


I went persimmon picking with the Portland Fruit Tree Project!

12 people picked 200 pounds of fruit.
Half went to the Oregon Food Bank,
and the other half was divided up amongst the pickers.
We each got 8 pounds.

The flat-ish ones are Fuyu persimmons, they can be eaten when still firm.

The pointed ones, Hachiya persimmons, are not edible until fully ripe.

I remember the small American wild persimmons we'd eat in West Virginia.
They're the "sugar plums" of "visions of sugar-plums danced in their heads."
I think I am gonna dry some of the Fuyu and maybe make fruit leather with the Hachiya.

I made this slaw with yellow "banana apples" Fuyu persimmons, banana peppers, mint, and sunflower seeds:

I made Persimmon Leather: (it has bits of candied ginger in it)

 Dried persimmon chips:

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