Just in case you think I am pulling your leg:
And this is what they look like in all their orange glory:
What a difference a week makes! Two Sundays ago, during my visit at the Temescal Farmers' Market (Oakland, CA), I asked about chocolate persimmons at the Blossom Bluff Orchards' stall. I was told that they were not yet ready. Last sunday, there they were!
In case you are wondering, I did not buy the whole case. They need to ripen a bit before I can eat the ones I bought, so this is a case of delayed gratification, but my gustatory memory tells me that this variety of persimmon is worth the wait. In the meantime, my eyes savor their intense color.
This is my contribution to edition #103 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 Lynne of Cafe Lynnylu.
The monochromatic photos were shot in color and then converted using Lightroom preset Split Tone 4.
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.
And I am contributing the color photo to The Colour Me Photography Challenge Series created by Priya of The Humpty dumpty Kitchen. The theme for the month of October is orange.
This post contains the gallery of images contributed to the event.
Beautiful shots Simona. Love the bright orange hues. I was wondering why they were called 'chocolate' persimmons and googled it. (since we don't get them here, I've no idea about them :)) Now I wish we had them here :)
Posted by: Priya | October 28, 2013 at 05:59 AM
I've never heard of chocolate persimmons! But these are so pretty.
Posted by: Alicia (foodycat) | October 28, 2013 at 12:27 PM
Beautiful processing-almost a mocha color to match the name. The color ones are brilliant! Thanks for submitting your image to BWW 103.
Posted by: Lynne | October 31, 2013 at 03:51 AM
Thank you, Priya. I also wish you could taste them: they are sweet and luscious. It's like having a totally natural dessert.
Ciao Alicia. I had never heard of them until last persimmon season, when I discovered them at the end of their season, so this year I have been on the lookout for them. The info on the web is a bit confusing, so next time I go to that market, I will ask the person who sells them.
Thanks, Lynne. I wanted something that would hint at the original brilliant color.
Posted by: Simona Carini | October 31, 2013 at 06:28 AM