The last of the persimmons have been harvested for the season. The hoshigaki we hung last month are fully dried and some are beginning to bloom with sugar. From my experience with these dried persimmons you get the best sugar bloom when you wrap the dried persimmons in a container and let them sit at room temperature for a few days. The final product is just as I had hoped, dense and sweet with an intense persimmon flavor.
We also took a few very ripe hachiya persimmons from our tree and crushed them with whole wheat flour and a little water. As this mixture sat the wild yeasts on the persimmon skin and inside the wheat flour multiplied creating a wild yeast starter for a new country sourdough bread we are working on.
I am sad to say goodbye to this year’s persimmon crop, but that just means we are one step closer to spring.