PERSIMMON, ORANGE AND ANISE SALAD

HOTMHOTMHOTM

kaki

I’m slowly emerging from the abysses of sourness and grumpydoom and it’s nice to see the light at the end of the tunnel I have to say. But I would be a liar if I didn’t admit to enjoying the luxury of finding everyone in the wrong (except for myself obviously) for once, when I’m normal and balanced I tend to see everything from at least two points of view which may be good for the understanding of others but really annoying because you can’t just clamp down on someone if you see their point of view too. So maybe this grumpy week served some kind of psychological need to just see it my way and not caring a fig for anyone else? Who knows. It sure sounds better instead of being a manifestation of my bad character. I know which interpretation I prefer…
It’s grey and boooring outdoors right now but here and there among the naked boughs you can see small bright orange orbs, it’s the mature persimmon fruits that are hanging around, waiting for someone to notice them. Unfortunately for me, those are not the kind I like, I like the firmer variety, the Hachiya, whereas those are the Fuyu variety. (Or am I wrong here? I never managed to understand which is which because the photos tell me one thing but then I read the descriptions that contradict my own experience of them.) So I buy them. In a way it’s a shame but then on the other hand, I couldn’t pick those persimmons anyway as the trees don’t belong to me.
This is really very Quick and Easy to make and therefore it qualifies as my third entry for this month’s HotM. (Hurry up now to send my your submissions, only 10 days left! See here for more details.) The blander taste of the persimmon is nicely balanced by the acidity of the oranges and I really like the anise touch!

KAKI, ORANGE AND ANISE SALAD

PERSIMMON, ORANGE AND ANISE SALAD

Persimmons of the firmer type
Sweet oranges
Runny honey or Agave syrup, I used the latter
Anise seeds

- Pestle the anise seeds a little and add them to some Agave syrup or runny honey.
- Peel the orange and cut the wedges into pieces. If you are scrupulous you cut out (I have a feeling that there’s a fancy term for this) the actual orange meat and then cut it into pieces.
- I peel my persimmons before cutting them into pieces but that’s not really necessary.
- Mix the two in a bowl and then add the sweetener that you have chosen.
- Let the fruit stand for a while before serving just to allow it to mingle the flavours a bit.

KAKI, ORANGE AND ANISE SALAD

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