makar [ˈmækər]
n (Literature / Poetry) Scot a creative artist, esp a poet
[a Scot variant of maker]

Thursday, April 29, 2010


My daughter and I tried a new fruit today - persimmons - and they are delicious! Orla less convinced than me - she insisted they were tomatoes, so was a little disappointed when she took a bite. Lovely sweet, delicate taste and a bit like a cross between a plum and a peach in texture. Looked them up in a gorgeous cook called Produce by Lynne Mullins, and apparently they have been grown in China for thousands of years, before spreading to Japan and South-East Asia. Here's a few pointers for buying and eating them:


  • should have no brown patches and a fresh, green calyx
  • can be stored in fruit bowl for a few days
  • make excellent dried fruit (peel and dry whole or cut in slices and dry)
  • can be eaten crisp like an apple or left to mature
  • known as sweet persimmons or fuyu fruit
A couple of recipes to try in the future:
  • Sweet persimmons and king prawn salad with pecans and balsamic vinegar
  • Sweet persimmon wedges with rosewater creme caramel
Now if that doesn't convince Orla...

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