Around this time, one of nature’s most perfect creations begins to appear in markets, supermarkets and fruit shops. Its aroma and color fill everything in such a way that it makes you want it to never end.
I am referring, of course, to persimmons. What a delicious thing! For me the biggest sacrifice is having to wait for them to reach their exact point of maturity, when they are at their full color and juiciness. If that’s not the richest thing in the world, it’s very, very close.
To enjoy them better, I recommend buying them quite ripe, when they are just beginning to soften. In two or three days you will have a carnival of smells and perfumes filling your kitchen.
I should now give you some ideas for incorporating them into your recipes, but the truth is that I think they are so good alone and in their natural state, and doing anything else with them seems like an outburst.
Remember to include them (if you already find them) in this week’s purchase. The menu includes, as always, three servings of vegetables, two of fish,
Baked preparations
Preparations with sofrito
Fire preparations
Cold preparations
