Thursday, January 21, 2010

Fuyu Persimmons

I have always been uncertain of when to eat persimmons. The fuyus are ready to eat when a little need to wait until they are jelly-like. My only complaint is that I waited so long to try them, as the season is nearly over and they are delicious. I'm hoping there will be more at the farmer's market this weekend, because I want to make a persimmon puree with walnuts, which will be dehydrated and cut into squares. For now, pictured are two whole persimmons, dehydrated peeled fuyus on the left, unpeeled fuyus on the right and a persimmon fruit leather in the centre. Dehydrate at 105 Degrees F. so that the enzymes are not destroyed.

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