During this time of year, our two (three?) persimmon trees outside begin to produce abundantly. The entire harvest arrives in less than two weeks and if we are efficient we can get to them before the raccoons. They cannot be eaten until fully ripe as they are very astringent when firm. So we harvest and let them sit out until they are quite soft to the touch and almost translucent in appearance. The tree itself has showy fall color.
Once they are as soft as a firm pudding I can puree them for recipes.
...such as persimmon cookies. Some for the freezer and others for the cookies jar. I now have too much puree. I am going to try adding them to pre-packaged lemon and orange cake mixes as an experiment.
I have brought my citrus trees inside to the tiny corner of my kitchen and they have gone crazy with both blossoms and fruit at the same time! Below are my kaffir lime tree and my Meyer lemon tree. The harvested kaffir are the size of golf balls.
Oddly the fragrance of the citrus blossoms is not as full as when they are blooming outside in the spring. But the kaffir juice and shaved rind are perfect for a warming winter curry.
And today I sort the persimmons for ripeness and begin again!