cachi al mercato / persimmon at the farmers' market

orange beauties

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 packaged 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.

Comments

[ami]

B/W gave pictures a new dimension!

[Susan]

A battalion!

One of the most beautiful fruit to photograph; they are like small sculptures.

Thanks, Simona, for your BWW contribution.

[Delaware Girl Eats]

somehow though I love to see the beautiful colors

[bellini]

I can't believe I have never tried a persimmon. That is something that needs to change Simona.

[Lynne]

Beautiful in sepia! Your farmers market must be amazing! I love your composition and the nice soft light falling on the persimmons.

[tami]

The picture is of a fruit associated with it's color so deeply that I was shocked by it's architectural beauty. It reminded me of blueberries in for. The complexity and beauty of shape and form are highlighted by the use of black and white in this incredible picture. It truly is a stunning photo.

[Paz]

How interesting about the different ways persimmons are sold -- ripe/unripe. :-) I've never tasted the fruit before.

[Simona Carini]

Thanks, Ami!

Indeed, Susan, they looked ready for a battle. I agree with you: they are photogenic (and so good to eat).

Hi Cathy. I can understand missing the color, which is so striking.

I think so, Val. I hope you can find some in your area, though it is a bit late in the season. If not, mark your calendar for next year.

Thanks, Lynne. It is indeed, a pretty amazing market and one of the oldest in California.

Thank you, Tami. Indeed, the color of this fruit kind of overpower our eyes. By removing it, I focus the attention on the beautiful shape and the set up of the table was perfect for achieving the shift.

Dear Paz, I warmly recommend you try. If you prefer firm fruit, go with the Fuyu, but I think eating a ripe Hachiya is an experience not to be missed.