Saturday, January 02, 2016


One of the tasks on my to-do list this weekend is to get the season's persimmons into the freezer. From there, they'll be available for our morning smoothies and for pies and other fruit desserts.

The process goes something like this:

 There are still quite a few persimmons on the tree, but what looks like a solid, intact fruit has often been "sampled" by the birds, and is really a hollow shell - they've hoovered the soft fruit right out from inside the skin. I will probably let them have the rest - it was a generous crop, and prepping the fruit for the freezer is slow and tedious. Plus, the temps have been well below freezing at night, and there aren't that many food sources left for the non-acorn-eating birds. (The huge population of woodpeckers is well stocked for the winter, because the most common native tree in this area is oaks, both the deciduous and the evergreen types.)


Sheila said...

The persimmons look scrumptious!
And your "almost white" amaryllis is gorgeous.
Have a Happy New Year!

Leena said...

I'm surprised to read that you have also temperatures below freezing, keep yourself warm. Persimmons look delicious:)

Alice said...

And they are a great color, too. Fifty shades of persimmon.