A couple of friends brought me some wild persimmons. I decided another post about the fall fruit was in order. I’ll compare the wild persimmons with the fuyus from Dario as well as adding a note about persimmon pudding.
This picture shows how small the wild persimmons are alongside the fuyus.
The first wild persimmon I ate had a total of two seeds. They are quite large in relation to the size of the persimmon itself.
That was the smallest number of seeds in the wild ones. Another one had six seeds. In a fruit that size, it didn’t leave a lot of flesh to eat.
This shows the seeds from all the persimmons pictured in the first photo:
The wild persimmon seeds are on the left. The fuyu seeds are on the right. As you can see, there’s lots more fruit in relation to seeds with the fuyu.
Here are some fuyus with the persimmons brought to me a couple of days after the others. They were picked off the tree and were still hard. I haven’t gotten up enough nerve to try them yet. The fuyu in the middle looks like it’s talking to the others about those wild persimmons. I had to laugh when I took that one out of the box. I take my entertainment where I can get it.
This is a bowl of peeled, seeded, and sectioned fuyus ready to eat. Makes me hungry to look at it!
Last year, my friend Shari told me she leaves the peeling on her persimmons when she makes pudding. I tried it once but was turned off by the gritty texture. Now that I have a VitaMix, I decided to try it again.
All I did was take the caps off, trim any blemishes and remove the seeds before putting them in the container. Oh, I added just a dash of nutmeg. Another nice addition is a good quality pumpkin pie spice.
I let it blend thoroughly
before I put it in a cup to serve myself.
Leaving the skins on made the mixture very thick, like pie filling rather than pudding. There was no grittiness this time, either. No more eating the skins by themselves or discarding them! I’ll have to have this again soon.