1000-Hour Persimmons | Hoshigaki 干し柿

[@emmymade]

It's suppose to snow here tomorrow and we're SO excited! ☃️What's the weather like in your neighborhood?

[@mariagarcia-po6kl]

Hi Emmy. It is going to snow here in my neighborhood of the Bronx as well. It is now 35 degrees here. But it will be at a high of 35 degrees tomorrow. Stay safe. Maria. ❄️❄️❄️❄️❄️❄️😇😇😇😇😇😇😇🥰🥰🥰🥰🥰🥰🥰🥰👍👍👍👍👍👍❤️❤️❤️❤️❤️❤️❤️❤️💗💗💗💗💗💗💗

[@razrv3lc]

It's supposed to be below freezing here in south Alabama tomorrow and our windchills will be down in the teens, which will make it the coldest day we've had in the past decade! No snow, though. North Alabama had 1-2" of snow on Monday, though. I saw a few flakes where I'm at but no accumulation.

[@monicatruong1223]

Cold and snowy

[@chattacoochi]

the wind chills have been -40 to -50 celsius here, but thankfully there’s been more snow than there has been in the past few years

[@Uchoobdood]

snowing like crazy this morning in Spokane. Now rain

[@WhenYoureAlexa]

I really spent two minutes thinking about what a “bear tree” could be until I realized you meant a “bare tree”-as in having no leaves!

[@saspurillie]

lol same!

[@rosea1505]

♫ …and a partridge in a bear tree ♫

[@that_feralghoul_reaver7657]

😂

[@emmymade]

😆😆😆

[@ItsLadyJadey]

@@rosea1505 This is gonna be the version I sing forever now. And NO ONE in my family will get it but me. 😂

[@immaculateconfections7932]

I grew up on California and my neighbor had persimmon trees. One year I picked a bunch without permission and baked pies using a pumpkin pie recipe. My punishment was to apologize to my neighbors and give them a pie. They loved and gave me permission to take them anytime as long as I shared with them.

[@emmymade]

Aww...I'm glad you made them a pie and that it all worked out in the end.

[@chairshoe81]

always get persimmon permission

[@pipsqueek6551]

@@chairshoe81 that comment has made my entire day. “Persimmon permission” that’s just adorable 😂

[@annelorraine9529]

Can I ask how you altered the pumpkin pie recipe for the persimmons? That’s something I would love to try!!

[@lucyandlily4197]

Great story❤

[@lucy2beme]

I live in the deep south, our persimmons are very small and are used to make cookies and pies. The persimmons here ripen on the tree, the "old timers" would cut an unripened persimmon in half and if the center of the seed looked like a shovel they would say it was going to be a cold winter with lots of snow. If the center of the seed looked like a fork then it was going to be a mild winter. I would love to try to make Hoshigaki.

[@ogiejii7885]

We left them alone until the first frost. They were dry like gin/juniper berries before frost. One bite would draw all of the moisture from your mouth. That was fifty years ago that tree was in our pasture, coal mining got it. Haven't seen another around here. Edit: NW Alabama

[@cecemimi101]

I’ve never heard of someone making it with American persimmon. If you do please lmk how it goes I’m sure that’d be delicious

[@natethefiend]

EMMY! I can’t make this up! I am literally on day one of massaging my hoshigaki and as I was doing so you upload this! 😂 perfect timing

[@emmymade]

PERFECT!

[@Margar02]

Good luck! Hope they're delicious!

[@SqueeshFeesh883yurz]

Enjoy your mildew fruit

[@Margar02]

@@SqueeshFeesh883yurz don't come into Emmy's nice space and throw negativity at people. Go be miserable somewhere else, or learn to be kind and stay.

[@Neo5GT]

@@Margar02👏

[@sgtfifilarue8957]

This video made my day!! I moved away from my family when I was 10. While I remember the exquisite taste of persimmon pudding & want to recreate some beautiful memories with my precious Grandmother & Aunties, the persimmons we have in FL are completely different from what they have in Indiana. My cousin wanted to know what fruit mine were when I sent her a picture & told her I planned to recreate our Grandma’s recipe. She said I obviously bought the wrong thing. You explained the difference between the two and got me excited about fall 2022! Thank you so very much! You are truly a blessing and I treasure your videos!

[@emmymade]

Thank you so much, and I'm so happy to hear that you have such fond memories of persimmons. 🧡

[@morgensellier7816]

There's a chance that your grandmother used American persimmons, not Japanese ones. We have our own native variety! I have no idea where you'd buy them, though. Mostly I see it mentioned on foraging videos.

[@sgtfifilarue8957]

@@morgensellier7816 - yes! This led to an in-depth study between family members. The ones they use are American and the ones I found were more of a tropical variety. I think it’s amazing. All this investigation just bc I wanted persimmon pudding lol! But it brought us together across the miles! 💖

[@lorahiggins4006]

We live in Illinois and have two persimmon trees on our property. I gathered and pureed about 25 gallons this fall. Made persimmon pudding for the first time. My husband is so happy! Like you it brings him happy memories of times spent living in Indiana. I hope you are able to find some next year

[@JimsKitschKitchen]

Persimmon trees in winter fill me with so much joy

[@heavenishere4614]

🔥🔥

[@kennfujioka]

Put a ripe hachiya in the freezer. Defrost partially, enjoy as a “fruit ice” or with some vanilla ice cream and/or koshian.

[@emmymade]

Ooo...I'll have to try that next time. 🥶

[@violetviolet888]

You can do the same with a ripe Fuyu persimmon

[@SalokinQuagsire]

@@emmymade Sounds like a great video for the summer!

[@kazeryu17]

I bought a few fuyu persimmons from the grocery store, and a lady from Japan was in front of me in the checkout line. She said that people in Japan like to freeze them, and eat it with a spoon, like ice cream. I haven't tried that yet, but I now have the desire to buy some just to try it.

[@violetviolet888]

@@kazeryu17 You can do that with any fruit that turns mushy when ripe. It's like a sorbet as opposed to ice cream.

[@ashaeerie]

In Spain we eat another variety of persimmons that looks like the pointy one and they can be eaten firm, it crunches like an apple. I love these!!

[@sofiamoreira4320]

Same in Portugal! They are actually called “apple persimmon” 🤗

[@staceydailey6394]

When my hubby and I bought the property to build our house on there was a persimmon tree in the middle of the front yard. I was so in love with that tree. Then they cut it down to put field lines.... I nearly cried! We have tried to grow another one with no luck... I used to eat these as a kid. So delicious!

[@kait4586]

Wooo! New EmmyMade video!😁

[@grumpyoldlady_rants]

The house I lived in as a child, in S California, had a hichiya persimmon tree. We never knew how to use them do they just were left to ripen and fall on the ground. Many times, while running through the backyard in bare feet, I would step on one and it would squish between my toes.

[@phini108]

East of Sacramento close to Roseville there is a Japanese family that annually makes these delicacies. Going into the drying room where several elderly ladies are working and seeing all the beautiful orange globes in various states of drying is a delight.

[@grumpyoldlady_rants]

@@phini108 - I can imagine. What a treat to be able to see this process in person.

[@greatbigbeodorant]

i looove persimmons, brings back memories of my childhood

[@tallyink]

I’ve been obsessed with persimmons for the last month (mostly dehydrating them) - my current favorite is “vodka” persimmons, and I just bought some hoshigaki the other day 🤤i learned recently there is a another type called hyakume - it is a pollination-variant that falls somewhere between the fuyu and hachiya type. If pollinated you can eat them firm, if unpollinated you have to wait until they are soft. You can treat them with something like vodka to break down the tannins also (hence the vodka persimmons).

[@liyinliang]

You can speed up the ripening of a hard persimmon by placing it in a paper bag with an apple fold the bag shut and then check in 2-3 days. The apple speeds up the ripening process. This works for either variety.

[@annenishioka5138]

I know about persimmons. My Uncle had a fuyuu persimmon tree. My dad's friend made the dried persimmons and would give us some. His looked professional looking. They were whiter than what you have. My little sister love them sooo much that she tried to make them herself. This was before we had internet or computers. She has not made them since as it was a lot of work. Since living in San Francisco, CA she buys them for herself and my mom. It cost $9.00 for one dried persimmon at the Japanese grocery store. One of my mom's friends makes the dried persimmons in a dehydrator. They taste different. They are sliced into rounds and dried for several hours. Just to let you know I've seen some that are whiter than yours as the more you let them sit the more the sugar will coat them to a white.

[@toymenagerie2947]

You are an angel for telling us where the sponsorship ends and when the video starts. ❤️

[@aaronspotts9696]

Dang that looks so good, love these videos of urs where I learn something I never even hear of! Thanks so much

[@heavenishere4614]

🔥🔥

[@karinaramirez9532]

Emmy you should try to make a Rosca. A traditional bread in Mexico that we eat today on Día de los Reyes. Most kids today receive presents from the 3 wise men. It’s kinda like Christmas just different traditions.

[@scottreece8678]

I've never thought about the fact that when you say it's great to see you, you have never seen us. You say it with such joy, I never doubted you. 😃

[@emmymade]

😃Always great to see you.

[@heavenishere4614]

🔥🔥

[@BeckyA59]

Your determination to try something new is what keeps me coming back! I'd never make these but it's fine to watch you do it! I prefer fuyu also and love them crunchy. Wish I could grow them.

[@KissyKat]

I think her family has got to be so blessed. Just got to be such a great mom 💕

[@mariagarcia-po6kl]

Hi Emmy. I have eaten persimmons when I was with a client a long time ago. Never ate them since. Thank you so much for sharing you persimmons to us all. God Bless you Emmy. You are a jem. Stay safe and healthy. Maria. ❄️❄️❄️❄️😇😇😇😇😇🥰🥰🥰🥰🥰👍👍👍👍❤️❤️❤️❤️💗💗💗💙💙💙💝💝💝💖💖💖

[@paulbegley1464]

We had both types at my old residence. My dad planted the trees. And my Mother made cookies with one type and the other we let sit and eat them like apples. They were both good.

[@emmymade]

Lucky you!

[@tjs114]

Persimmon trees are all over the San Joaquin Valley here in California. A lot of the Almond and Peach Orchards tend to have some Persimmon trees randomly amongst the orchard for some reason.

[@JazzFlop212]

I lived in Ojai for a year and probably went through at least an orchard worth of persimmons. They were unbelievably delicious and now when I think of California I think of persimmons and the Pacific Ocean 💘

[@laurensteenkamp7693]

It's likely that the varieties of almond and peach being grown in those orchards ar sterile, the owners of the orchard are using the persimmons as arboreal sperm/ egg donors. Also traditionally most orchards did have a couple of fruits being grown in the same orchard, here in South West England (where I live) it isn't uncommon for there to be at least one Pear tree in a predominantly apple orchard

[@heavenishere4614]

🔥🔥

[@reneeallen3569]

I love persimmons about half ripe. I like the pucker. There was a tree next to the barn when I was growing up. Our persimmons didn’t get this big. They were about the size of a strawberry. I had to beat the o’possums to them every year.

[@amberrodriguez1740]

Hi Emmy! There’s a recipe called “ginataang bilo-bilo” that I would love for you to make. It’s a Filipino dessert made of rice balls in coconut milk and then add in jack fruit, sweet potatoes, tapioca pearls, and plantains or saba bananas. Also, I add a little bit of ube food coloring to the rice balls. It adds some flavor and pretty color. It’s so good!

[@gabriellewoodford6286]

Yes please! Sounds delicious 😋

[@kelseyf2619]

This sounds delicious

[@staceydailey6394]

I'm scared of the jack fruit, but I would love to watch her make and eat it!

[@gabriellewoodford6286]

@@staceydailey6394 i am too for some reason. Maybe because i see it in some dishes as a meat substitute, im not sure. I bet its easy to work with & tastes great like alot of things i put off until later in life ;)

[@darellgrant8753]

"...leathery, resilient, yet tender..." With her tone of voice, that was truly poetry!

[@katshomekorner9194]

There is a channel from Azerbaijan that I watch, Country Life Vlog. Over a couple of videos they showed them prepping the persimmons, putting 6-7 per string (well spaced apart) and then hanging them outside. I didn't see any persimmon massaging, but a couple months later they cut down the persimmons, mixed them with some stuff and rolled them into treats. Looks like the Japanese aren't the only ones that like persimmons.

[@melotrashcontent]

In Türkiye we have also Hoshigaki but we call them "Kuru cennet hurmasi" I've seen those in any Turkish Store in Germany as well but I was also skeptical because of the look on the outside... Mostly when I buy dried dates in big batches for 1 Kilogramm, sometimes I happen to catch some rotten and inedible dried dates as they taste off and one half rotten dried dates send me actually sick for a couple days...

[@JazzFlop212]

I love persimmons, I’m always trying to introduce them to people. I hope your year is off to a good start Emmy. ♥️

[@MultiArtisme]

DITTO! 🤣😂🤣

[@emmymade]

It's going well - thank you. And Happy New Year to you!

[@breakuphouses]

If you like them try this recipe! kzbin.info/www/bejne/rpOlp5J_nd6EotE so easy and yummy

[@callmewaves1160]

Same! They are so good!

[@diynevala]

Same, but I am still the only one eating them.

[@BooTomatoTomato]

Yay! Emmy time!

[@gabriellewoodford6286]

Thanks emmy for such a clear explanation on the whole process & about the fruit. Something I've never tried before so i look forward to when they're in season here & hanging my own ♡

[@martinejones7663]

In the UK the first persimmon that you show us is called a Sharon fruit.

[@willimina362]

Hi and Happy New Year!!! Thanks for the new video!!

[@maddirenee1170]

I just want to say, I've watched your videos FOREVER and you continuously come out with informative, interesting, unique videos that I'm always excited to watch ... And I always learn something. I appreciate the way you approach explaining everything and laying out your videos in a "watcher friendly" way. Hats off, as always! All my love ❤️

[@imout671]

I planted fuyu on my Alabama farm 25 years ago. I loved them so much i planted more each year. Now we have over 200 . Some of them are not fuyu , by mistake some are other varieties like the big pointed astringent ones. It turned out to be a fabulously large beautiful tree. They are so beautiful in the fall. I dehydrate a LOT and snack all year. We sell them all for $1 each, U pick..they are really easy to grow.

[@mollyvandever9817]

Aw, I totally wanna try hoshigaki now. I wonder if I could get them at the World Market. Thank you, Emmy. Because of you, I have tried mochi (yum!), Ritter Sport, and other things because you peaked my curiosity.

[@emmymade]

Yay!!!

[@richwhitaker1506]

Not the persimmon of my youth in southern Indiana. They ripen on the tree after a hard frost. Much smaller, similar color. Taste great when processed and baked into a pudding. 😀

[@jamyedowell245]

We ate them frozen!

[@violetviolet888]

You're referring to *native persimmons* ( _Diospyros virginiana_ ) not cultivars which have been bred for size and flavor for commercial production.

[@hereiampercylover]

Ah i live in central Indiana, right in Indianapolis and i haven had the luck to see any persimmons! I didn't even know we had any until i saw your comment

[@perfectlyimperfect2368]

I'm in northern Indiana and have never heard of this. Very interesting!

[@AFinn-ds1qt]

Thank you for all the time, dedication, and effort that you put into your projects

[@HappyCodingZX]

These are super popular in the republic of Georgia where you can find vendors selling them on almost every street corner of Tbilisi when they are in season. Absolutely delicious.

[@monikahernandez573]

You could use a cut foam pool noodle as a spacer on the broomstick when drying

[@heavenishere4614]

🔥🔥

[@LoveLex1]

HEYYY EMMY❤️💕

[@pinkyfromhaughtfarms6550]

I would love to see you do a video on American native persimmons, maybe making persimmon pudding which is a Midwestern marvel! If you can't find any pulp locally, I can send some to you🧡

[@codename495]

Persimmon pudding isn’t just a midwestern thing. It’s huge in the south as well

[@pinkyfromhaughtfarms6550]

@@codename495 My bad! I grew up in the desert southwest and had never heard of it until I moved to southern Indiana. I didn't know it was also a big thing in the south on this side of the country. It's delicious, the desert is missing out 😂💚🌵

[@beetroot48]

This was a really delightful video. I loved your narration of the process. They looked very delicious. I just moved to N. California and a few weeks back saw signs for persimmons. Too late now, but will buy some next fall and try your drying method. Thanks much.

[@amandad2840]

My mom makes the BEST persimmon bread! I couldn't stand them growing up, mostly because of the mushy texture but I've learned to appreciate them as an adult.

[@kendraproductions1719]

Never heard of these, very interesting! Thanks for showing the process Emmy!

[@loisreed5078]

I grew up in N California and enjoyed persimmons every fall. I have made bread and cookies using them and loved them. I have seen dried persimmons in Korean movies, and now I know how to do it!! Thank you Emmy!

[@kellynaz9256]

My mum always buys these and cuts them up for me to eat. I love her.

[@lizryan7451]

No joke, when I first saw you post about this project on FB I had just found both types of persimmons at my local grocery store for the first time! I was so pleasantly surprised by the unique flavor. Hopefully in the future I can try them dried too!

[@Jack-lh3fo]

There's something magically about the simplicity of just using a single ingredient and putting time and effort into turning it into something else.

[@heavenishere4614]

🔥🔥

[@catnip1487]

Persimmons and khaki can usually be bought here around Christmas. They are so stinking expensive, but so so delicious and I even eat the rind/skin. I think it qualifies on my top 5 fav fruits. Will keep the hoshigaki in mind, if I ever find them at a reasonable price to be able to dry more than one or two. 🙂

[@terryenby2304]

I love persimmons! I’ve only seen the longer ones in the U.K., but it kind of has a ripe tomato type texture, and the flavour is so juicy and sweet! Unfortunately I don’t know if they upset my stomach (I have complex issues) so I might have to try one again one day soon!!

[@Patrick.Weightman]

The screw was very clever!! Same with the carboard

[@GretchenV95]

So interesting! I’ve never tried a persimmon before!

[@scottdamman4266]

As a kid when helping my grandparents split firewood, I remember picking up these golf ball sized persimmons. My grandfather used to tell us that you couldn't eat them until after the frost. I remember them being sweet, but they would leave an almost fuzzy feeling in the mouth.

[@dezinechic]

immediately thought of dried apricots right before you said it! this is so cool!

[@b.rileyjowett6925]

This is just me but the crystallized sugar on the outside makes hoshigaki more appealing to me, I’m not entirely sure why but I just find the crystallized exterior so appetizing!

[@violetviolet888]

It's basically a candied fruit.

[@rebeccaknudsen6190]

I think they look like gummies, the extra yummy ones. Thanks for showing us how I loved it!

[@Lana-pk5go]

This video made me very nostalgic. In Georgia (the country), these are prepared and sold at every market for a very affordable price (approximately 2 USD per kilogram). We call them "khurmis chiri" and they are very delicious indeed. If you can buy these persimmons at a reasonable price, I would highly recommend giving the recipe a try. : )

[@shellygroves8001]

Thank you for sharing with us so many different new experiences!

[@hannahabibah9883]

My professor wants me to do a research on this fruit. She asked me to find the suitable method to dry and maybe fortificate it. But unfortunately in my country the fruits aren't grow yet. Usually it can be harvested on June. Well, I just glad that I can watch you for the reference since I never eat ot in the dried condition. Your effort is priceless.

[@Jeffffrey0902]

You always say "I hope you learn something" in your videos. From this one I learn that there are persimmon trees in the US and persimmon pie is a thing there. Greetings from Hong Kong~

[@TeresaDLeecomedy]

Thank you so much. These are cheerful to look at if I can't get fresh persimmons. Fuyu persimmons are only in stores for one or two weeks a year where I am. We have wild persimmons in the woods in Kentucky in the fall but they are tiny and I only got one once to see the tiny silverware inside the stone and predict the changing weather. I also anticipate it's necessary to mind flies in the kitchen when drying food. I think either banana or sweet potato or any potato really and mango juice are good fly bait with a piece of paper rolled into a cone stuck in a bottle like an ice cream cone and taped so the fly crawls down a funnel of paper to the bait and can't get up through the fly sized hole in the cone.

[@TheEaterofPumpkins]

I doubt you'll see this but- youve always brightened my mood and helped me keep my foodie goals in sight. These past few videos of yours have been very special to me. Persimmons are my favorite fruit, i was just checking by out ways to dry them. And as a michigander, i always have sanders bumpy cake for my birthday. Shoot, i used to work at the factory! I was thinking about making one myself this year and my birthday is next week. Your video popped up and i yelped. Eeee Thanks for the amazing unintentional birthday gifts and for being a ray of sunshine always! I'll probably send you a proper letter after this (perhaps a michigan food themed care package?) 😊

[@tigeress699]

the short persimmon looks like a pumpkin and a tomato had a baby!

[@risboturbide9396]

Very educative. Thank you Emmy!

[@emmymade]

You are most welcome!

[@risboturbide9396]

@@emmymade you're the best! Thank you for everything!

[@alisa.maks26]

they look so gorgeous, hanging in front of the window - like lanterns or giant physalis

[@heavenishere4614]

💯💯

[@KateCarew]

I’ve never ever tried these or seen them and I’m RIVETED! This is just so fun and I loved watching you create yet another delicacy!

[@Aiko2-26-9]

I love hoshigaki and buy them every year. They are somewhat like huge, soft raisins but with that persimmon taste. I've never made them but my neighbors in Japan do. Squirrels are rare here so they are usually dried outside.

[@saspurillie]

We had neigbors in Fresno Ca who had persimmon trees (of the hachiya variety) and they couldnt give them away! My mom always made persimmon bread once they were super soft.

[@Oldflower63]

I am new to your channel. とっても面白いです? I like the way you explained the process of making 干し柿. I will try it after Christmas.

[@emwaltz8092]

I just tried persimmon for the first time and it may be my favorite fruit! It’s got such a unique flavor!

[@GarmanyRachel]

I found tiny wild persimmons at the park and was brave/stupid enough to taste one-delicious! And so beautiful.

[@ohthatdemoness6]

Hey I got some of those downstairs! The household don't normally have these but since New Years is coming up we are getting ready to celebrate with tons of celebratory New Year food!

[@jml4774]

I just woke up in Seekonk and it is snowing :) Shovels, snowboots and mittens are at the ready. Loved this video and plan to try it myself. Thanks!

[@감튀자김]

In Korea we called 'gotgam'

[@kelizabethg1]

Love persimmons! Can’t wait to do this as a homeschool project.

[@heavenishere4614]

🔥🔥

[@klanway]

Yay! I have wanted to try this! Thank you Emmy!

[@MrSquareart]

WOW!! This is the very very first time hearing about this!! Very very interesting!

[@pattydonna8549]

We always have Persimmons during the holidays. I just ate a ripe hachiya for desset. It's been a tradition in our family. I wonder if it is that way for all Italians, southern Italians or just my family. Happy New Year Emmy, all the best to you and your family 🥰

[@bombdottcom111]

This is so cool, didn't know of it til now! Thx emmy❤

[@lostyourmarble]

astrigent kakis can be made sweet by leaving them in a airtight container for 3 days with a bit of rhum. After 3 days they become very sweet.

[@sandyrothman2430]

Nice. One of my most favorite sweet things in the whole world. Good that you explained the difference between Fuyu and Hachiya types. It might've been nice to add that "hoshi" means dried, and "gaki" is a euphonic sound-change from "kaki."

[@blvckunikorn]

These are a staple in my childhood* miss my great aunt now. Gonna try this, thanks for the tutorial

[@shamardaniel4819]

What dedication! Never heard of this method for make hychiya persimmons more palatable! lol

[@chloexianah3070]

Natural dried apricots & figs have that white sugar extruding on the outside too

[@elizabethraworth64]

I have never eaten a good persimmon. So I decided to plant some in my garden as good one can't be bought here. Thank you for such a beautiful video.

[@maisieghosted3592]

i loooooove hoshigaki! its just so sweet and velvety!

[@alexkim3794]

Also when your stringing, you can also tie it around underneath the circular disc of the stem

[@heavenishere4614]

🔥🔥

[@92jakg]

This is something I'm going to try.. I love dried fruits..

[@graciemae9387]

When I was a kid, my Great Grandmother took us to the lake near her house in the late fall and found a persimmon tree. She plucked one and cut it in half to reveal the seed. It is an old wives tale passed down to predict the comming winter weather. If the white portion of the seed is shaped like a fork- winter will be mild with powdery light snow, spoon- there will be lots of snow (a shovel to remove all the snow), knife- winter will be bitterly cold (the expression cold that cuts like a knife). As an adult now, my siblings and I still do this every fall for the nostalgia. For the most part, we have found it to be accurate. When my Great Grandmother showed us this, she was 95. It was fascinating to me that in her times the resources they used to predict or reveal different things; whereas now, we just go to the internet. Pretty neat! Now I want to taste them as well. Fun and educational as always, Emmy!

[@robylove9190]

Mom nom nom. Thanks Emmy!

[@anyaroz8619]

Wow! Lovely recipe. They look great from beginning to end of preparation. Thank you for this traditional truly amazing cultural insight

[@heavenishere4614]

🔥🔥

[@gamergirl2127]

Persimmons are my favorite fruit! it was always a treat when my mom would bring me some when i was younger, i almost like them more than mangoes.

[@tinkytina123]

When I was a kid my dad built a giant wooden contraption to hang these!! We made hundreds of them over a few years and we still have dozens of them vacuum-sealed in the freezer. We stick them in the rice cooker on “keep warm” to defrost lol

[@irishis3]

I have never had a persimmon that I liked or that liked me. I guess I have been doing it wrong my whole life. Thank you for educating me. It’s hard to teach an old dog new tricks but I’ll try. You have just told me more about persimmons than anyone ever.

[@lauren8627]

The non astringent type, kept out of the fridge at room temp are really lovely. Don't eat the peel to start with. They have a really random flavour, honestly I eat them with the skin and it kind of reminds me of eating a carrot if they are crunchy 😂. If left on the windowsil they go gooey like the astringent type. You get wonderful "jelly" on the inside.

[@LadyElaineLovegood]

Interesting, informative and fun video, Emmy. BTW can the skins be used for anything other than compost?

[@shevalliere1820]

I make these every year. A labor of love but so good during winter with hot tea.

[@heavenishere4614]

🔥🔥

[@shevalliere1820]

@@heavenishere4614 Sorry, but I need a translate button.

[@JustTryFoods]

Really loving this recipe so much. I would definitely Love to make it dear well done.. It's looking certainly fabulous and tempting. Indeed easy to follow with all simple ingredients hence anyone can easily make it and your presentation are fantastic and attractive. Thanks for sharing this incredible recipe. God bless you. Big like

[@heavenishere4614]

🔥🔥

[@ayblablabla]

This is exactly how we store persimmons in Turkey. Some dip in boiling water some dont. But we have 3 types(at least that I know). These 2 types you mentioned and a chocolate one. That one is hard like fuyu one but way smaller and it has a chocolatey brown inside. My favorite is the soft one though. Yum.