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Farm visit – part two

April 4, 2010

We headed  back to the farm this morning to pick persimmons. We were a little perturbed when a whole herd of cows with horns made a rapid beeline for us but Dan reassured us that they were just curious and it turned out that they really just wanted a share of the persimmons. Amazing what animals will eat when allowed to free range! I wonder what their milk would taste like after a feast of persimmons? Persimmons are a great source of beta-carotene and our bodies generally need animal fat to convert it to vitamin A, so cows fed on persimmons could be a great combo!

I’ve been surprised by the number of people around me who are not familiar with persimmons as an eating fruit. Shows how Japanified I am! Kaki (persimmon) is one of the main eating fruits in Japan and when it appears in the shops you know that autumn has well and truly arrived. My friend told me that he grew up with a kaki tree in his backyard but they never ate the fruit. These friends were unimpressed with the number of persimmons in their Food Connect box that week until I talked them into trying one and now they are addicted.

There are two types of persimmon: non-astringent (the larger orange ones on the left in the photo below) and astringent (the smaller reddish ones on the right). It is possibly the astringent variety that has put people off in the past and kept persimmons from becoming a popular fruit. The astringent variety must be well and truly ripe to the point of very squishy before the astringency fades whereas the non-astringent variety can be eaten as soon as they are a little soft. I think they get better as they get softer though.

Judging by this site: Persimmons Australia, persimmons are growing in popularity. My sister says a delicious persimmon experience is to cut them in half and freeze them, then spread a layer of mascarpone cheese over them and eat with a spoon. Yum! They never spend long enough in our fruit basket to be made into anything else though.

Our visit finished with some R&R time by the creek. What a divine valley we live in – we are so truly blessed.

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2 Comments leave one →
  1. April 4, 2010 4:19 pm

    i keep investigating our persimmons, and greg keeps telling me not to touch and bruise them. i think one is ready right now, and happily i am the only one home to eat it. lucky me!

  2. April 5, 2010 9:31 am

    woops, just noticed I had astringent and non-astringent the wrong way around! That’s fixed now.

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