Whether served in a batch of cookies or in a soup bowl, the persimmon is a favorite fruit of Midwesterners. Called the ‘divine fruit’ or the ‘fruit of the gods, ‘ persimmons range from the American common persimmon, perfect for every kind of dessert, to Fuyu persimmons, a variety from China that has since won many hearts.
In The Perfect Persimmon, award-winning journalist Michelle Medlock Adams serves up persimmon expertise, from knowing when the fruit is at its ripest to sharing the best preparation techniques. Adams hails from the birthplace of the Mitchell Persimmon Festival in Lawrence County, Indiana, where the Midwest’s best-kept secret, persimmon pudding, has people flocking toward what some consider the persimmon capital of the world.
Armed with a love of persimmons that has been nurtured from a young age, Adams has collected the best persimmon recipes, guaranteed to satisfy any hankering for the savory or the sweet. Accompanying these recipes are personal anecdotes detailing childhood memories and folktales about greedy possums, wise turtles, and the persimmon seed’s ability to predict winter forecasts, providing a colorful context for this favored fruit.
İçerik tablosu
Acknowledgments
Introduction
1. The History, the Varieties, the Lore
2. A Tale of Two Festivals
3. The Recipes
4. The People
Epilogue
Yazar hakkında
Michelle Medlock Adams is an award-winning journalist and best-selling author of many books, including Dinosaur Devotions, What Is America?, and They Call Me Mom.
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