Persimmons

talk about

you mean sharon fruit? yeah absolutely divine when ripe

Ugh, you people...

food

i love persimmons. crazy about 'em. planted a persimmon tree in my front yard when we bought our house, and in this, year 3, it's about to bear fruit. turning from yellow to orange right now.

i was in tokyo last week and saw a $26 persimmon. still a bit early in the season there, but this one was exceptionally large and beautiful and overpriced.

I can't hear that word and not think of "Thanks for the thour perthimmons, cousin!"

http://www.dailymotion.com/video/xbvt7_duck-amuck-scene-2_news?start=1

every time i buy a persimmon it disappears before i have a chance to eat it

I am terrified of persimmon beozars

One case in medical literature from 2004 revealed a 51-year old patient who had eaten a kilogram (2.2 pounds) of unpeeled persimmons each day for 40 years.[19][20] Surgery is sometimes employed, but Coca-Cola has also been successfully used to chemically shrink or eliminate persimmon-related bezoars.[21]

Lordy.

Anyway, good recipes to share, anyone? Got a few the other day and enjoy them as is but always up to other ideas.

our first persimmon:

http://farm4.staticflickr.com/3727/10293234524_f1a0f0b7cd.jpg

I can't hear that word and not think of "Thanks for the thour perthimmons, cousin!"

First time I ever encountered the word was a variation on/tribute to this joke, in an issue of Marvel Comics. Howard the Duck, driving a cab, has driven the villain all the way from Cleveland to New York City. The villain, saying "Never let it be said I was parsimonious," gives Howard a crappy tip, to which Howard replies "Thanks for the sour persimmons, pal!"

eating a persimmon rn

they are great

i call them sharon fruit though

kaki fruit (and delicious)

my supplier calls them sharon fruit but the name persimmon is approx 823904x better

unless persimmon is some hideous colonial thing and i've just come out in favour of rhodesia or something

i've been trying to figure these out. i like the expensive dried persimmons that pop up beside the fresh fruit in the supermarket here in tokyo, hoshigaki from shimane and yamaguchi, which have the texture of fancy gummi candy, and cheaper versions that show up later in the year, and tougher industrial shibing in beijing or anywhere in china or in the market under ameyoko. i was gifted a basket of the fresh ones (they were a welcome gift in a hotel room and i took them home because it felt wasteful to leave them) and considered hanging them up with strings like i see outside a few houses in the neighborhood but instead tried to bake a persimmon bread with baking soda to cut the astringency but it ended up tasting off.

related enough, watch james cahill lecture on the six persimmons and the intersection of chan buddhism and painting

https://www.youtube.com/watch?v=-X7NzvEnDhs