WHB # 157 - Persimonn pickles

the WHB #157 - round up

welcome to this week's herb blogging!!
we are hosted by Wiffy from Noob Cook
thank's for hosting Wiffy!!

Haalo from Cook (almost) anything at least once
is the new Weekend Herb Blogging Goddess-in-Chief !!
she will take care of all of us, from now on :)

thank you Kalyn for this interessting and affascinating idea!
do you want to join? read all about it here and here

this week I would talk to you about an other beautiful tree..

the persimonn, or Sharon Fruit or Japanese Persimonn....



The persimmon is a multitrunked or single-stemmed deciduous tree 5-8 meter high and at least as wide!! as a grown up plant it can give uptil 200kg of fruit!!the leaves are often pale, slightly yellowish green in youth, turning a dark, glossy green as they age. Under mild autumn conditions the leaves often turn dramatic shades of yellow, orange and red. it is not a popular plant in new italian gardens anymore, beacuse of its very heavy shade underneath...it is practically impossible to grow anything under! even the grass has a hard time!Tea can also be made from fresh or dried leaves. the latin name is Diospyros kaki, which comes from greek and means "the fruit of God", the tree is brought from China were it is originated, there it is found wild at altitudes up to 1,830-2,500 m. The first trees were introduced into Palestine in 1912 and others were later brought in from Sicily and America.

in Italy we eat them as fresh fruit or make jams...but I found a very interesting recipe of doing Persimonn pickles..

I went to pick some Persimonn and try to do it.

It is a little bite long to do, but it really worth it...they are delicous!

you need:

5 or 6 yellow persimonn (they must be unriped, yellow and hard)

white vinegar

white wine

extra vergin olive oil, or vegetable oil if you prefer.

put the persimon in a big glass jar, cover with a mixture of half white vinegar and half white wine.

be sure that you cover the fruit completely, if not, they will turn brown.

close the lid, and let marinate fo 15 days, in a cool place.

after the 15 days take our the fruits and cut them in very tiny slices, the smaller and tiny they are, the better it looks for serving. let them dry for a day on a dishcloth.

put the slices in smal glass jar and cover with oil. always start with little oil on the bottom and then put the slices. press gently and cover with oil, before closing give the jars a little knock on the bottom to get all the bubbles up. if needed fill with other oil.

let rest for a month.

this pickle is perfect with French cheeses like Camembert and Brie.

see you next week at Heather from Diary of a Fanatic Foodie

for the Italian version:

Kaki sotto olio