knits by sachi

Astringent persimmon?

on January 27, 2014

Have you ever tasted “Astringent persimmon”?
We just came across one the other day. I didn’t buy it on purpose of course, it happened to be the one.

You may be wondering what astringent means. Well, it is a bit difficult explain. Someone said “the entire inside of my mouth felt as if it was on the beach in a windstorm blasted by sand.”

Close. It is gritty and quite horrible. Your mouth goes into a bit of a shock as if it is anesthetized.

We call these persimmons “Shibu gaki” in Japan and we are very familiar with them. We dry them outside in winter.
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You end up with sweet dry fruits. These are my favorite.

My sister in Tokyo recently made some at home.

The first day: you need to get the right kind. Funny thing is you need use astringent type. They are a bit pointy at the end, but could be difficult to tell. We can get them at supermarket in Japan just like cooking apples.

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And Hang them outside.
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And wait.
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And about 2 weeks, you get these.

You need cold, dry and sunny weather. Not in England, I guess…
I think you can dry them in a low heated oven and I would love to try making some at home.
But I haven’t come across the gritty persimmons again unfortunately.

2 responses to “Astringent persimmon?

  1. lmjapan says:

    My mom loves persimmons but she never made these astringent types. Probably because Southern California is too humid. Very interesting post.

    • knitsbysachi says:

      Dried persimmons are so yummy. My mother used to make them. They make me nostalgic. It is a shame we can’t buy those horribly gritty persimmons in shops here in the UK.

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