Hoshigaki review
Friday December 16th 2022, 10:33 pm
Filed under: Food

The texture: I would say it’s like a dried fig without all the little seeds. (It did have one small shrunken persimmon seed.) The flavor: it’s a Hachiya alright but with more depth and character, there’s some there there.

It’s good. I like it. A fresh Hachiya is so big but is such a barely-held-in bag of loose jelly that you feel like you didn’t really eat much at all afterwards; this is so solid that it feels like half a lunch to itself, even when you know it’s the density of it; it’s still just one single persimmon.

I found myself going in the kitchen and cutting off another thin slice again and again all day (say the word persimmon to my husband and I get to have the whole thing to myself) and I still have this little bit left of the first one.

So I had to photograph the next one for you. Has a certain Mesa Verde look to it, doesn’t it? (Third picture down.)

2 Comments so far
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Sorry…doesn’t look very appetizing to me. 🙁

Comment by Jayleen Hatmaker 12.17.22 @ 7:35 am

Very interesting! I don’t know that I will work hard to seek one out, but I would certainly try one if I came across it.

Comment by ccr in MA 12.17.22 @ 8:34 am

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