And now that I'm back home in my own paradise, I'm so thankful for living in Ojai and the abundance around me. Right before I left, our persimmon tree was ablaze in brilliant orange leaves and fruit. It was just beginning to carpet the groundcover with it's color. I shot a quick photo but realized I need to share more images with you and to finally bring some fruit inside to ripen. I hope they ripen before my bookclub on Thursday ...I'm hoping to make some tasty cookies.
Our persimmon is a Hachiya, which is a variety that produces large oval shaped fruit that must be ripened into almost a mush before it can be used...mostly for baking. And our happen to be HUGE this year! The other type is called at Fuyu, which have a squattier shape with a flat bottom. Fuyus can be picked and eaten raw in a salad or alone. Both varieties, which originate from Japan and are their national fruit, are loaded with vitamin C and high in fiber. They are good for your gesundheit (which means health) but one shouldn't eat them on an empty stomach!
Here is something I bet you didn't know. I didn't until today....
Remove a few twigs from a persimmon tree, cover them with water, and boil for 20 minutes. Strain and cool the liquid. Applied on a poison ivy or poison oak rash, it will stop the itch immediately, and after a few applications will dry the rash.
