Tuesday, October 9, 2007
The American Persimmon
If you have never tried this delicacy, Don't. You will feel like your tougue has been dipped in silica gel for a day and you need to wash it with a scrub brush. Unless -- you wait for the darn things to freeze for winter & fall off the tree nearly half rotton and smushy, you pick off the bugs, you mash them then get rid of the skins, stems and bazillion pumpkin seed size seeds, then take that 'delicacy' and stuff in a bunch of sugar, cream and flour and TA-DAH! You have persimmon pudding.
They do photograph nice however.