Shiki's Delight

having examined
three thousand haiku poems -
two persimmons

by Masaoka Shiki (1867-1902), translated by Susumu Takiguchi

I've set a challenge for myself this year, which is to get one new (to me) ingredient each week and make a new recipe with it.  Last week it was a pomegranate, this week it's persimmons- the beautiful fruit known 'round the world by many names, including Sharon fruit, kaki and cacqui. I have no idea of what I'll end up making or whether I'll even like their flavour, but no matter; they're so lovely in their original state, such a simple work of art, that I already know I love them.

Comments

[Tom Wark]

Moira:

Your persimmon post brought me back to my childhood. My father planted about 30 different trees on our property when he moved to our one acre plot. Lots of Walnuts, apples, pears, apples, cherries, figs...AND, one persimmon. I swear, that tree produced pounds and pounds and pounds of those little orange things.

My mother, overwelmed, would always make loaf after loaf of persimmon bread. She'd freeze it. We always had persimmon bread. Try some bread.

Are you taking these photos?? They are stunning.

Tom
http:/fermentations.blogspot.com

[Moira]

Oh, the bountiful harvests and fabulous food you all must have had! I actually was thinking of making a cake or a custard, but maybe you could slip me your mom's recipe and I could do that instead. Do you think she'd be amenable?

Thanks for the lovely compliment on the photos- yes, they're mine. I'm thrilled that I'm able to work on my photography alongside my culinary explorations, and very pleased that other people are enjoying the end results as well.

[Tom Wark]

Moira:

Alas, I can't access her recipe for persimmon bread. She never wrote it down. However, over at "cooks.com" I found upwards of 41 recipes for persimmon bread. Use one that has cinnamon in it. If it doesn't turn out well you'll at least have create a nice toungue twister.

[Viv]

A couple months ago, I had a lovely salad of arugula, caramelized walnuts, Point Reyes, persimmon and pomegranate that was heaven. What a fantastic fruit this is and your photo is beautiful. Makes my mouth water! :-)

[rowena]

Moira, I just noticed that you are now part of Food Blog Central...congrats!! The persimmons are lovely...but you make it even more so by having the haiku to go along with it.

[rowena]

As an afterthought...couldn't you post one everyday???

[Pat]

I found your web by reading Rowena's blog. Very nice. What caught my attention is your name and it's not very common. I know because it's the same as my wife.

[janedough]

My greatgramma would freeze them until they were black before she used them. She made the best persimmon cookies. I have the recipe but they just don't taste the same, still good but different.

[Moira]

Hi Tom,

I will check out those recipes, and I'll let you know if I end up with Cinnamon Persimmon bread...I definitely couldn't say that five times fast.

Hi Viv,

Your salad sounds like it was so good! Thank you for your compliment on the photo- I really did fall in love with them through the lens!

Hi Rowena,

I'm glad you liked the haiku! It would be interesting if I could find a pertinent one for each post...hmmm....

Hi Pat,

Thanks for dropping by from Rowena's place. You're right about Moira being an uncommon name, there just aren't that many of us anymore. Although it's definitely more common here in the U.K.; I haven't had to spell my name once since we've lived here.

Hi janedough,

I actually just read something today about freezing persimmons- it's supposed to mimic the tenderizing effects of a frost. I'll have to try it sometime!