Hoshigaki, it not just for breakfast anymore. Will wonders never cease. We actually found some Hoshigaki at the Farmers Market. The day before we begun the process of making our own. This was a first because I have never actually tried it or found it for sale. I have only read about it and saw Huell's video about Hoshigaki. How did it taste? It was a little chewy with deep persimmon flavor. The texture was like a dried fruit roll sometimes called fruit leather. I was a little surprised it was not a little sweeter. You can see the crystallized sugar on the surface. I enjoyed it and hope my attempt to make Hoshigaki is succesful
5 comments:
Wow, that's great! I will look forward to hearing how it goes. Do you have a hachiya persimmon tree, or are you just curious to try this? I applaud your creativity.
And at which farmer's market did you find these?
Zoomie, I get most of my produce from the Richmond Farmers Market which I just so happen to manage several times a month. I cannot tell you which market because of conflict of interest but you know somebody that lives real close.
Aha! Thanks.
How do you think that would work in a BBQ sauce?
Three Dogs BBQ, Sure you could use it in a BBQ sauce. It would have a unique persimmon flavor. I am not sure if it would be a big hit but why not?
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