Tuesday, November 23, 2010
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:
Dried persimmon chips: