Thursday, October 20, 2016
persimmon pudding pie
The snow bugs were right. We had our first snowfall in the city last night. Thick, heavy, wet snow. This snow will melt before the long-term, lingering snow comes; the snow that won't melt until spring. We call the long-term snow ne-yuki, which literally means "rooted snow" (snow that has taken root).
Along with the ne-yuki, winter brings persimmons. We get a big box of them from friends in Shikoku every year. Persimmons go from unripe to over-ripe very quickly, so I've learned to incorporate them into our winter menu in many forms so as not to waste a single fruit.
Once they become too soft even to peel or slice (just before they start to rot), I grip the fruit in my hand and squeeze the flesh out of the skin into a bowl. Fresh or frozen, this pulp becomes the basis for one of my favorite winter desserts: persimmon pudding pie-- a bit of sunshine to brighten our long, dark, freezing Hokkaido winters.