Persimmon Almond Galette recipe - missing this fall flavor

[@loverofalbedo]

your mom taught you well, those peeling skills are really good

[@joshuacooksthendraws]

Haha thank you!

[@BOOKKAT74]

I have never tasted a persimmon. I have seen pictures of them and I imagined they would be soft like a plum. The galette looks beautiful. Thanks.

[@zahrahusrieh3849]

they taste like if carrots were a fruit, but with a little hint of cinnamon? very "orange" i guess? (like the color) the fuyu ones are milder and crunchier, and the hachiya ones can only be eaten when they're extremely overripe so the sweetness and hint of spice is more pronounced in them.

[@i3abikay]

@@zahrahusrieh3849 You described them perfectly. I love the fuyu ones. I see them in stores called vanilla persimmon.

[@sarasosa734]

I’ve been watching your videos since last year, and I totally love the simplicity and peace that they convey. Also, the recipes look delicious ^_^

[@joshuacooksthendraws]

Thank you! Ill keep trying to upload consistently! Hehe

[@teagoldleaf4137]

This looks delicious. Can't wait to make it, and I really enjoyed the music too 😌

[@joshuacooksthendraws]

Thank you! Happy baking :D

[@terfalicious]

I absolutely LOVE persimmons! Thank you for this - can't wait until they are back in season!

[@joshuacooksthendraws]

Im also eagerly awaiting for persimmon season!! Ooh and also figs!! :D

[@BoredBurb]

You are the type of person I want to be like I enjoy baking but I am not good at it 😅

[@joshuacooksthendraws]

You got this!! I would recommend starting with easier recipes like cookies and working your way up to more technical ones! :)

[@wally5322]

ur videos always bring me to a calm and relaxed state lol ty for all ur hard work :)))

[@joshuacooksthendraws]

Im so happy you find them calming and relaxing! :D

[@michelles9897]

beautiful peel of persimmon.

[@joshuacooksthendraws]

Haha thanks!

[@i3abikay]

Yay! I'll be keeping this saved (like I haven't saved your other recipes lol). How did you keep from snacking on the persimmon slices? I don't think I would have enough for two galettes 😄

[@joshuacooksthendraws]

I didnt completely use all the slices which was perfect for snacking! Haha.

[@lefroge6202]

Persimmons confuse me 😅For American persimmon, Diospyros virginiana, you have to wait until they are completely mushy to eat. But here your persimmons are almost crisp when you cut them. Of course, yours are a different variety, Diospyros kaki.

[@joshuacooksthendraws]

I use the fuyu persimmon, which is the non-astringent type of persimmon. These types you can eat while theyre still hard. For astringent types like Hachiya, you would need to wait until theyre mushy to eat, which would be great as a form of jam or something! I usually differentiate them by their shape.

[@lefroge6202]

That's really interesting! Thank you for sharing that information 😎 I like american persimmon cause I can find them in the woods in the fall. @@joshuacooksthendraws

[@nalinaau]

I am obsessed with your videos 😍😍😍😍

[@joshuacooksthendraws]

Aw thank you!!! :D