There are so many food items that I love during fall and winter. Chestnuts are one of them, but I don’t usually have very good luck in the freshness department. Most of the ones I get are moldy and horrible tasting.
But another of my favorites is the persimmon, and I love both the Hachiya (the ones you let turn soft) and the Fuyu (the ones you can eat while they are crisp or semi-crisp). This year I was fortunate to receive gifts of both varieties, thanks to my sister, who lives on a ranch over in Gilroy, and a neighbor of my mother, also in Gilroy.
I didn’t know until last year that you could slice and dehydrate the Hachiyas while they are still firm, and the resulting treat is not puckery or bitter! I can’t stop eating those. The only trouble I am having this year is getting the picked Hachiyas to ripen so I can use the pulp for cookies, etc. Seems they are taking forever and I am not sure why. Maybe the weather wasn’t cold enough when they were still on the tree? No matter, I have a lot of patience.
Here are some recipes using persimmons that you might like if you happen to have some on hand. I hope you are enjoying the New Year so far...