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Sharon Fruit
Fri 12-Nov-10
9:05 pm
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paperman
Saxmundham, Suffolk

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Does anyone have any ideas if I can make a decent jam or preserve from these, I have just been offered a supply of ripe fruit, they are delicious but cannot eat them all fresh ?

 

Help

I have reached an age where my train of thought often leaves the station without me...

Fri 12-Nov-10
11:37 pm
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brightspark
Wilts

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Sharon fruit is the trade name for persimmon (in Israel, from the Sharon plain).

I picked one from a local tree in France last week (called kaki in France), and it was clearly the astringent variety - not the Sharon fruit variety!! I was told they should be bletted first, so I put it in the freezer for 3 days, and when I tasted it, it nearly took the roof off my mouth (that'll teach me to go scrumping!! big_laugh)

I haven't cooked with either of them, I confess, and there aren't that many recipes around on Google either:

Relish;

Steamed pudding;

Baked with amaretti;

Smoothie - and on this page, it suggests it is possible to make vinegar, or even a pie similar to pumpkin pie - and other smoothies on this site, too

Preserving persimmons

Good luck Chris.

brightsparklystuff

 

 

 

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Sat 13-Nov-10
9:37 am
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paperman
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yes, these are japanese kaki, very sweet and rather lovely, not too sure either about whether to use jam sugar or what with them, the tase is quite mild so don't really want to drown it in apple juice. Thinking about it, may try adding some alcholol at the end of the process. Let you know how I get on.

I have reached an age where my train of thought often leaves the station without me...

Sat 13-Nov-10
11:33 am
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brightspark
Wilts

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Chris, perhaps you could cook a couple of them and see if the taste is enhanced or drowned by cooking, to assess how to proceed - perhaps with the apple juice if needed.

Since Danny pointed me in the right direction, I have stopped using jam/preserving sugar and now only use the Fairtrade regular granulated sugar.

Found one recipe here.

brightsparklystuff

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Sat 13-Nov-10
5:47 pm
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paperman
Saxmundham, Suffolk

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Thanks for the link, in fact that is almost what OI have done after a couple of trials except I have used a small lime and I didn't use a microwave.

The result is interesting although not stimulating and although it was only as small amount of lime it has sort of taken the whole thing over.

I am going to give it some thought and will have another go using lemon before chucking the towel in.

Also it has a strange dry bitter aftertaste but is pleasing at first and I am wondering if the is the skin from the Kaki and I am going to peel them next time and also I will have a go also straining like I do apples.

Ditto about Jam sugar, I have bags of it in the cupboard unused.

Will let you know where, if anywhere this goes.

Many thanks though.

chris

I have reached an age where my train of thought often leaves the station without me...

Sat 13-Nov-10
5:58 pm
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brightspark
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That strange taste - I wonder if it is because the fruits are not ripened then picked - are persimmons grown here? Not sure.

If they're picked and ripened 'in transit', that could be a reason.

All the websites I have looked at suggest they can be eaten when soft, and are very sweet - we didn't find any real sweetness, more blandness if I'm honest. As they are American websites, maybe the climate is more suited to growing them and selling them fresher than we get them.

Need someone to do some experimenting - Chris - lol. big_laugh

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Sat 13-Nov-10
6:07 pm
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paperman
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These have a lovelly really sweet taste and the skins are just beginning to wrinkle, they are absolutely ripe although where/when they were ripened I cannot say, nor which country they come from. All I really know is that I have been told the are 'Japanese' Kaki, but what that means exactly I don't know.

Will press on with my experiments although it wont be tonight now, probably get back to it on Monday, we'll see.

Will let you know where I get with it, but am living more in hope than expectation now about this!!

I have reached an age where my train of thought often leaves the station without me...

Sat 13-Nov-10
6:12 pm
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brightspark
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Well done - we need the experiments! welldone

Good luck!

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Sat 13-Nov-10
6:18 pm
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Toffeeapple
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Crossing my fingers for you.

I'll try that again!

Mon 15-Nov-10
7:27 pm
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shelley
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my french recipe book has a recipe

 

1kg of kakis, scoop out the pulp and leave the skins

800g sugar

juice of one lemon

1 glass of apple juice

 

mix the kaki pulp with the sugar, lemon and apple juice and cook for around 40mins until setting point is reached; pot up.

Mon 15-Nov-10
9:07 pm
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paperman
Saxmundham, Suffolk

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Shelley, many thanks for this, I am really grateful and I will give it a whirl anon. I say anon because this morning I had an accident stumbling down the stairs at my new cottage, I grabbed the bannister but have burnt off some of the palm of my right hand and the soft pads on 3 of my fingers so am walking wounded at the moment. That will teach me to be more careful in future !! And no, I hadn't touched a drop !! Living, as I do, on my own trying to do things one handed is very frustrating as you can probably imagine. Take care and if you have stairs take even greater care.

 

chris

I have reached an age where my train of thought often leaves the station without me...

Mon 15-Nov-10
11:00 pm
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brightspark
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Oh Chris, poor you  big_hug  - perhaps some nice silk/cotton gloves would help - what is the bannister made from - wood or metal?

Take care!

brightsparklystuff

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Tue 16-Nov-10
10:21 am
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paperman
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Hi Shelley, many thanks. I thought I would be in some difficulty sleeping last night, I am not at all good with pain, but unbelievably I had a full 7 hours - must have been the shock!!

Am at the surgery later this morning to have the dressings changed.

The bannister ?  The top flight of stairs in my cottage are very shallow stairs (it is a 3 floor cottage) and when I bought it I thought the existing bannister on the LHS when you descend was not sufficient so on the other wall, which is on the inside as you look at the turn on the staircase and could not have a proper wooden bannister fitted due to the awkwardness of the shape of the wall, I went back to my sailing days and fitted a rope bannister which held up well and took the strain no problem, but also gave me rope burns in the process.

All I can say is OUCH !!

Be careful !! I will in future that is for sure.

 

I have reached an age where my train of thought often leaves the station without me...

Tue 16-Nov-10
12:22 pm
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danast
Argyll, Scotland

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wave  Oh Chris that must be so painful for you.  big_hug  It is going to be difficult doing things on your own so you are just going to have take things easy till your hand has healed.  Sometimes we have to accept that we have to do what is necessary to let our bodies heal.  

Having said that if you are anything like me you will already be ignoring what I have said and trying to do too much.  whistle

Old teachers never die, they just lose their class

Tue 16-Nov-10
12:30 pm
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Toffeeapple
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That sounds awful Chris, I hope it heals quickly.  I'm always very wary of stairs, shame I live in a first floor apartment isn't it? roll_eyes

I'll try that again!

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