Important Info! Fiddleback Friday 1/25/19

Folks here in the midwest often harvest persimmons with a net that is set up at the base of the tree. This variety isn’t typically ready until the fruit naturally falls off the branch. They bruise and break easily, hence the net to catch them before they hit the ground. A coworker makes persimmon pies every fall. Like a sweet pumpkin pie. Lots of sugar to cover the tartness. Had my first experience with the variety grown in California at a restaurant there a couple months ago. Sliced and served on the side, along with grapes and pineapple. Larger than the midwest variety and not tart...rather bland.

Looking forward to seeing this knife in person.
 
Last edited:
Back
Top