Monday, December 20, 2010

Le Kaki

When I was growing up in southern California, we used to eat some pretty amazing things. Things that since I've left my home state have become almost luxury items. Things like fresh figs and boysenberries and kumquats and...persimmons! When I saw a box of these babies (which the French call 'le kaki') at the Cajarc market on Saturday, my childhood called, and I knew I had to have one. For 1 euro, it was a bargain in my book. You know about les kakis, right? You can't eat them until they've suffered through a hard frost...they are 'way too astringent before then. If you read the Wikipedia entry, you'll see that there are artificial ways to sweeten them up, but I prefer the natural, 'freeze 'em till they're sweet' way. I told Christiane I couldn't even remember when I last tasted a persimmon. Even if I could, it would so many years ago that I'd be embarrassed to disclose it!

Now, however, I can share my last was last night and it couldn't have been sweeter!

1 comment:

  1. I've never tried one and had no idea about eating them after the frost ... I'll have to experiment.