I woke up yesterday morning with an unidentified spring in my step. I didn't have anything particularly exciting planned. In fact, Tyler and I were up early to get to an appointment. As we stepped outside, the cold air (28°f) hit us, but the sun hit us even harder. It was the first time in weeks since we'd seen a dominating blue sky.
The cold air and sun cocktail was invigorating. It left us smiling and laughing, high on the weather, as we jaunted down the sidewalk. After parting ways, I headed home to make some breakfast, but stopped in at the small grocer around the corner from our apartment. It's run by a young woman who carries the best supply of produce. I went in for some bananas, but couldn't help noticing these strange orange beauties that ached to be taken home.
I translated their label which read, "хурма," on my phone and realized, "Oh, so that's what persimmon look like!" I don't know anything about them other than it's the color of my KitchenAid mixer, but grabbed a few when the shop owner insisted I take the freshest ones which she plucked from a wooden box behind the counter. I think this lady and I are going to get along just fine.
After one bite, I couldn't resist another. I literally exclaimed with what I assume is the same excitement a baby feels when trying sugar for the first time, as I tasted the perfectly ripe fruit. Its flavor is hard to describe. Not an apricot (they're too dry), not a peach (they're too sweet), but a persimmon, worthy of its name as given by the ancient Greeks, Diospyros, meaning "food of the gods." I can just picture Ares and Athena fighting over the last one now.
Anything named "food of the gods" deserves a bit more research. I dug through the internet and learned that this unassuming fruit is packed with antioxidants, Vitamin C, and fiber, among other minerals and vitamins. It even has a good amount of copper which is great for your eyes and hair.
I don't know what to do with persimmon, other than eat it raw, and before I get lost in the internet again, I'd love to hear what you know. Leave me a comment if you've ever dabbled with it or have a good recipe.
In the meantime, it'll have to do as a most welcomed topping for my oatmeal.