PeRsiMMoN-PaLoOZa: hachiya & fuyu

PeRsiMMoN

two ways
steam pudding with sliced fuyu and chantilly cream flavored with brandy
verrine layered with hachiya pulp, steam pudding, chantilly cream

hachiya & fuyu

Hachiya is heart-shaped. Fuyu is tomato-shaped. And the differences don’t end there.

The hachiya must be completely ripe to be palatable, or else the taste is astringent and off-putting, reminiscent of chalk. But when it is ripe it is sublime – a not-too-sweet apricot-like flavor, with a hint of honey, and unique slippery texture. The fuyu – on the other hand – can be eaten like an apple, diced for a salad or salsa, or sliced into wedges when it is softer and served with dessert or cheese. Persimmon has the pizzazzy flavor of Fall!

Continue reading “PeRsiMMoN-PaLoOZa: hachiya & fuyu”