19 April 2012

This year, the trees weren't parsimonious with persimmons

There can never be too many, though they ripen on every sill. How to stretch out the enjoyment? Slow-dry them in a warm oven. When they're hot, they're delicious as 'roasted' fruit. When they're cold, they're chewily scrumptious. And their looks separate the medlar-lovers from the common crowd.

Besotted with Persimmon! Previous Medlar Comfits posts:
The fruit for people who don't eat fruit
Cut persimmon
A persimmon calyx

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