Hard persimmons on the left, soft ones on the right.
Yi loves figs but I now love persimmons, only Italian persimmons., because they are super sweet, juicy and don't have that 'pull in the mouth' feeling. That's one hard persimmon on the left and three soft ones in the tray.
Of all the fruits I ate in Italy last month, the persimmons were the best. The grapes were sweet and juicy, the plums too, and the melons, but it was the persimmons that took my breath away. In Malaysia, we get persimmons from Korea and Israel and the fruit vendors always tell us that the best persimmons in the world are from Israel. They are wrong. Israeli persimmons are not very sweet (at least not the ones we get here), small (half the size of Italian persimmons), flat on both ends and give a slight 'pull in the mouth', like some unripe fruits do. That's the main reason why persimmons were not on my list of favorite fruits. Italian persimmons don't give that unpleasant mouth feel and are more like Chinese persimmons, big, sweet and very juicy. Persimmons, like oranges, originated from China. I didn't know that hard persimmons and soft persimmons are two different varieties until I was told so in Italy. I've always eaten hard persimmons while my mom, who grew up in China, thinks persimmons are best soft. Apparently the Italians prefer soft persimmons too. The soft persimmons, called kaki, are more prevalent. My new Italian friend Walter, a great cook, gave me a persimmon recipe that sounds so mouth-watering that I want to share with you in case you can get hold of kaki.
Persimmon Coulis With Whipped Cream N Marron Glaces
1. Blend and sieve the pulp of 4 kaki persimmons + 4 T fine sugar + juice from 1/2 lemon (you just made a thick sauce called coulis).
2. Divide the persimmon coulis into 4 or 5 individual deep dish/bowls, top with a large dollop of freshly whipped cream (not too sweetened), top again with choc chips or even better, marrons glaces (candied chestnuts).
Doesn't that sound awesome? I can imagine how it looks and tastes!