Comments on: Deep-Fried Persimmon Cakes

By: joe jj

joe jj — Sun, 19 Jun 2016 01:23:25 +0000

Footloose, you have to forgive the comparison between persimmon and tiessa. My taste is sometimes wierd e.g. a good kamote tastes like castanas; a good mabolo trumps a red delicious apple; a chilled caimito is far superior to gelato. But only in my book.

By: farida

farida — Fri, 17 Jun 2016 13:24:45 +0000

I just love persimmons. I can’t wait for the season. There is a persimmon farm in Fairfield, CA. which I discovered last year. Owned by a retired fellow countryman. I couldn’t believe I harvested more than sixty pounds from just one tree! I like to eat it when it is nice and crisp. I just eat it like an apple. No need to peel. Looking forward to going back there in late October. There are 2 kinds of persimmons I am familiar with: Fuyu and forgot the name of the other. Apparently, fuyu is good for baking. Personally, I don’t like it. Hmm, got to Google that name.

By: Marketman

Marketman — Wed, 15 Jun 2016 23:12:06 +0000

bennym, yes, a mashed maruya fritter indeed, perhaps sprinkled with a cinnamon sugar mix even… and yes, Mary, I do want to try the mango thingee…

By: ConnieC

ConnieC — Wed, 15 Jun 2016 20:34:27 +0000

I am probably one of the few who is not revolted with the taste of tiesa though I must say I don’t find the older varieties as good as the new variety available now. My neighbor just gave me a tiesa as big as my fist and it was good…fully ripened, it had no astringent taste and it was creamy rather than mealy.

@ Footloose, once again, to remember an archived post from 2007, you just amaze me, but then I tend to remember your comments as well including something from the Lapham Quarterly which I now browse from time to time.

By: Mary @ LOVE the secret ingredient

Mary @ LOVE the secret ingredient — Wed, 15 Jun 2016 15:30:42 +0000

Both varieties look delicious, although I don’t have fried foods too often, I’d love to try this! And your idea of a mango version sounds like a real winner too!

By: Footloose

Footloose — Wed, 15 Jun 2016 15:03:21 +0000

@Connie C, thanks for the LowCarb recipe which I shall try soon. So far, I have only tried LC cheddar biscuits which did not turn out like the ones served at Red Lobster but are nevertheless tasty, probably due to its high butter component. I don’t read that blog, linked it for the picture alone.

I’m mystified that a resemblance between persimmon and tiesa other than their common colour can be discerned at all. Longtime followers of this blog attested their universal dislike of tiesa here: https://goo.gl/C3GyOY

By: Natie

Natie — Wed, 15 Jun 2016 13:41:10 +0000

Dried persimmons are expensive here in NJ. When they are in season, I love them.

By: bennym

bennym — Wed, 15 Jun 2016 12:04:29 +0000

If you used bananas, would it be similar to a mashed maruya fritter?

By: Thel from Florida

Thel from Florida — Wed, 15 Jun 2016 09:06:15 +0000

I am always looking forward to late October when sweet persimmons are available in Oriental market. I planted two persimmon trees in my backyard and both have few fruits this year. Love, love, love persimmons. I have yet to try dried ones though.

By: joe jj

joe jj — Wed, 15 Jun 2016 05:48:54 +0000

Absolutely love persimmons! So plenty in California and Korea. When in season, those from China get to our markets. Maybe it’s just me but it tastes like first class chesa without the powdery texture. If a fuji apple and a chesa were to marry, the offspring might as well be a persimmon!