Sunday, November 27, 2011

In Season: Persimmons

On a recent visit to the SF Ferry Building, I noticed a bounty of fiery orange persimmons at a number of stands dotting the farmers market. Of course, I couldn't resist and bought a bag of hachiya persimmons (pictured here), which are ready to eat when soft to the touch (just like a ripe tomato).

Persimmons originate from Asia. And hachiya persimmons in particular are much loved by Koreans. I've got a strong food memory from a trip to Seoul, during which time I enjoyed large quantities of the sweet, juicy, heart-shaped fruits with my aunt. She'd bought a box full of the luscious ripe fruits and stored them in the freezer. Once frozen, we pulled them out and popped 'em in individual bowls, then took the stem off and started scooping away the insides with a spoon. Just like ice cream.

Persimmons = heritage = family = food = love.

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