Fruit Hunting

Featured image                                            Featured image                                   20141024_210103
The fruit that I chose to try out is the persimmon. I got them from the St. Lawrence market, a market that is a walking distance from George brown. It is a big market with a large variety and selections of different kinds of fruits, vegetables, meat, cheese, and other food items. The reason why I chose the persimmon is because it looked interesting and appetizing to me. I picked the persimmons that has little to no bruises; I got ones that have small black spots/ streaks on them, which apparently means that it is ripe and is also somewhat soft when you lightly press on them.

There were two types of persimmons that they were selling; the type that I bought were hachiya persimmons. They originated from the persimmon tree that is native to Japan, Their appearance has a resemblance of acorns without their hats, and their color goes from bright yellow on the top and changes to an orange color on the way to the bottom. In the market, they were selling it in a 2/$3.00 deal. They are in season between October and February.

The persimmon is interesting in terms of taste and smell. The smell of the fruit’s interior is sweet, however faint; it is similar to a peach. The taste is also sweet, juicy, and umame because it had that savory taste that stays for a while. It taste a lot like a warm mango smoothie (to me at least). The texture of the interior also differs; the flesh closer to the skin has that firm feel, meaning you can hear a crunch on the back of your ear when you bite into it, and it has that jelly-like texture the further you are from the skin, meaning that most of the juice is at the core of the fruit.

If I were to cook persimmons, I would bake them into a cheesecake. This is because persimmons are used on a lot of baked goods, and I would like to try baking it in a cheesecake and see what it tastes like. Here is a recipe for the persimmon cheesecake:

What I learned from this experience is the two types of persimmons, the different ways to bake this particular fruit, and the time required to ripen them in order to have their flavor in the right stage.



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