tag:blogger.com,1999:blog-6682808457744758941.post8013122698814829355..comments2014-01-21T07:26:31.340-08:00Comments on ChardGirl: Late PersimmonsChardGirlhttp://www.blogger.com/profile/11844025964078337628noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-6682808457744758941.post-83798564608953908552010-01-28T09:55:08.648-08:002010-01-28T09:55:08.648-08:00Oh - I have a whole PILE of persimmon postings and...Oh - I have a whole PILE of <a href="http://www.livegreenwearblack.com/search/label/persimmons" rel="nofollow">persimmon postings</a> and recipes... :)Jennhttps://www.blogger.com/profile/16304420774638468362noreply@blogger.comtag:blogger.com,1999:blog-6682808457744758941.post-88797936040796878872009-01-23T03:29:00.000-08:002009-01-23T03:29:00.000-08:00I've always avoided persimmons because of that awf...I've always avoided persimmons because of that awful astringent feeling I get in my mouth. How do you cope with it? Or are there some varieties of persimmons that are easier on the mouth than others?Jessicahttps://www.blogger.com/profile/18002775415834077519noreply@blogger.comtag:blogger.com,1999:blog-6682808457744758941.post-33230182269319179032008-05-23T15:13:00.000-07:002008-05-23T15:13:00.000-07:00my favorite way to eat hachiya persimmons is to fr...my favorite way to eat hachiya persimmons is to freeze the pulp, thaw it a bit, then eat it like sorbet/granita. No additional ingredients are necessary, and it's quite delicious. BTW, I use the recipe index on the Mariquita Farms site all the time! Thanks!<BR/><BR/>Best, Jen (Modern Beet dot com)Jenhttps://www.blogger.com/profile/03085680032434922467noreply@blogger.com