Ci spiace, ma questo articolo è disponibile soltanto in English.
Nel 2003 Rebecca ha iniziato a scrivere dei saggi per il sito Slow Travel, raccontando la sua esperienza di ragazza di città che dagli Stati Uiniti si è trasferita nella campagna umbra.
Le sue riflessioni sono riprodotte qui.
Umbria Slow:
While I’m generally with anyone who denigrates fruit (even while extolling the same), I wonder if you know about the non-astringent persimmons which have a firm flesh that does not slime. I don’t know if they’re available in Umbria, (lack of availability would make this comment completely pointless), but if you could find the non-astringent persimmons, you might enjoy them as fully as you think you should. I don’t have quite as high an opinion of LdC, anymore. I would have agreed with you completely if I’d never seen him after What’s Eating Gilbert Grape?, in which his performance was brilliant.
George, your comments are always so great! I have a very fecund tree in our orchard and, though it makes sense to buy persimmons I might enjoy better, it also seems a waste not to use the ones I have for free :(
What about jamming and jarring and otherwise making your persimmons available for sale, then buying something you’d enjoy with the proceeds? I admire your persistence and determination in finding ways to enjoy something that is otherwise unpalatable!
Now I understand why you resisted when I said I’d bring you another jar of jam!
Now all the good persimmon recipes have started coming out of the woodwork:
Judy Witts Francini sent me this amazing persimmon mojito link. Yum. http://cookingupastorminca.ning.com/profiles/blogs/persimmon-mojitos-for-everyone
Joanna Hamil suggested a “Korean recipe with dried persimmon, sugar, cinnamon, pinenuts. It’s a cold dessert soup.”
And Sarah Weiner brought up Indiana Persimmon Pudding.
Thanks for all these tips!
It seems Persimmons help prevent heart attacks, so at least they are doing us good!