Monday, December 23, 2019

Hoshigaki How-To

Every winter for the last five years we have had some interesting holiday decorations hanging in windows or from ceilings in two apartments: hoshigaki - strings of peeled persimmons, drying slowly in the Japanese tradition.

The finished fruit is dense, chewy, and as unctuous* as toffee, if fresh toffees grew on trees (as they do in C.S. Lewis's The Magicians' Nephew).

*You get to say unctuous once a year; I have waited a long time, and there it is.

Learn how to make hoshigaki in this story I wrote for Edible Brooklyn. Tips, tricks and deliciousness. This is a wonderful annual ritual, and persimmons are in season. You need to try this at least once.

That white bloom is a cloak of tiny sugar crystals. 

If you have ever had a very plump Medjool date, you have some idea of the flavor and texture of good hoshigaki, but the Medjool is less complex. And before you ask, these results bear no relation to what you might achieve in a dehydrator. You need more time.

I love the process of making these wonderful treats. They last a year (I have never managed more), and are reserved for special occasions. Like supper for two, with cheese! Or a forage picnic.

Come and taste some on our wild walk in Prospect Park on January 1st.


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