Persimmons (Nov 16, 2022)

Persimmons are typical autumn fruits in Japan. In rural districts, you can see trees with lots of orange persimmons in late autumn.

Persimmons are mainly divided into two kinds, astringent and non-astringent. Astringent persimmons picked from trees need to have their astringency remove before they are eaten. The calyx (top stem and leaf) parts of persimmons are dipped in spirits, distilled alcohol, and and tightly sealed in a big plastic bag. After a week, the astringency is gone, and the persimmons become delicious and sweet.

Alternatively, astringent persimmons are dried.  They are pilled and hung one by one on strings. Cold wind and sunshine make the persimmons dry and sweet. When their surface starts to dry, they should be massaged to soften. Dried persimmons are preserved and last for a while, so they are good desert that can be enjoyed during the winter season. Persimmons hanging like rosaries under the eaves of rural houses is a nostalgic Japanese scene.

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