The Transfiguration

everything is sacred

Jelly of the Day #2228

with 2 comments

Jelly of the Day #2228

Pearce has an exceptional affinity for persimmons, and last week I came home to find a huge basket full of them, bright orange, hand-picked, scuffed here and their by their lives on the tree. A sign warned that they weren’t ready yet, and Pearce explained that unripe persimmons will start out sweet, but leave you with a terrible dryness afterwards, as if the fruit were made of chalk.

Today they are properly ripe, and for this kind of persimmon that means they are on the verge of structural collapse. Take a bite, and you’ll find it has the consistency of jell-o; I could hardly take this photo before the slice fell apart in my fingers.

They are peculiar things, very sweet, and they capture the light beautifully – that delicious golden glow, full of sunspots.

I fear we won’t have time to eat them all before they melt away – but then, one should never underestimate Pearce when he’s given a bounty of fruit.


Written by Umbrella Man

October 29, 2014 at 1:29 am

Posted in food, plants

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2 Responses

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  1. these are the hachiya type of persimmon and they can be frozen when ripe, for later consumption. Only slightly thawed, they’re like ice cream. the non-pointy. squat fuyu persimmons can be eaten when firm or gooshy and have beautiful seeds.


    October 29, 2014 at 7:09 am

    • Pearce has a set of persimmons crystallizing in the freezer already! I’ll have to try one out soon.

      Umbrella Man

      October 30, 2014 at 1:35 am

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