Remember the beautiful basket of leeks from a few weeks back? The persimmons above come from the same place, Green Fire Farm.
I learned to appreciate Fuyu persimmons in recent years. It took me a while to absorb the concept of a firm persimmon. Until moving to California, the only persimmons I knew were the Hachiya, which are still my favorite variety. In Italy, persimmons are sold ripe and packagd to protect them during transfer.
In California, Hachiya persimmons are sold unripe, so buying them is an investment in the future. I let them ripen next to apples, the way I remember one of my aunts did: she had a large tree. Those persimmons had a harder skin than the ones my mother bought at the grocey store and I loved the contrast between the skin offering some resistance to the bite and the soft, sweet pulp flooding the mouth.
The original photo showed the orange of the persimmons in its glorious warm glow. The monochrome version highlights the elegant shape of the fruit.
This is my contribution to edition #62 of Black and White Wednesday - A Culinary Photography Event created by Susan of The Well-Seasoned Cook, now organized by Cinzia of Cindystar, and hosted this week by Susan of The Well-Seasoned Cook.
The photo was shot in color and then converted to black and white.
This post contains the gallery of images contributed to the event.
On this page, you can find out who is hosting the current and future editions of the event.
