«Well, what kind of persimmon is this king!
«- the saleswoman responded indignantly to my question. «And in general, Luce, this is a berry!«,» Her partner answered with a bass, rubbing the already shiny side of persimmon with a cloth.
I bought all sorts of varieties: a large, soft, and stone «tomato, And the chocolate bead.
And at home I went deep into studying a subject.
It turned out that the kinglet is still persimmon. More precisely, one of its 740 (!) Varieties.
I immediately had a dream: how I would work as a persimologist or persiming scholar, would travel to different countries and try, try.
The geography of my trips would be vast — a rare tropical country does not grow persimmon.
Another discovery is completely unexpected. Ebony, the world’s most valuable wood species, is also a persimmon. I have on my windowsill a statue of a baby elephant from Eben.
It is heavy as a rock.
And, unlike its neighbor — a maple giraffe, drowning in water.
I remember well that in my Moscow childhood there was no persimmon that “does not knit”. The ones that could be bought were put in the freezer in order to neutralize tannins.
But I never managed to destroy them completely.
Another vivid impression of childhood — bunches of dried persimmon in Sochi and Gurzuf. It’s a song, not a treat!
I remember my indignation when we were hauling away not a persimmon, but a red onion, because “that’s when you grow up and make money you buy everything you want«.
My love to persimmon passed the test of time.
Yesterday’s kilogram is already running out. I eat it raw or put it in a salad, peeped at my girlfriend. Sweet, sour, salty and sharp notes of this salad play a real symphony, without causing any special harm to the figure.
Try it, it’s very simple and sunny.
What do you need:
- «Tomato» persimmon (small and hard, but light inside) — 3 pcs.
- Soft goat cheese — 250 g
- Tangerines (more tasty — sour Abkhaz) — 6 pcs.
- Dijon cereal mustard — 2 tbsp. l
- Liquid honey — 2 tbsp. l
- Olive oil — 2 tbsp. l
- Lemon juice — 1 tbsp. l
What to do:
- Preparation takes no more than 4 minutes. We clean persimmon and tangerines and cut / divide into slices of approximately the same size. Cut and add cheese.
- Whip all ingredients of the dressing with a whisk and mix them into the salad so that the pieces of cheese remain intact — this is crucial for the correct taste perception.
- Come up with a salad name, for example, «Persian dawn«And enjoy!
“I was born on June 21, the longest day of the year, on the same day as Prince William.
I have two red diplomas. I speak five languages - Russian, English, Italian, French and Ukrainian, like my grandmother.
I managed to work in various companies, and as a result I chose what I get great pleasure from: throwing words, catching them and putting them into sentences. I am lucky and I have a great intuition. I can cook, embroider, drive a car.
I love Chekhov’s stories more than anything else; I am lazy and tasty to eat.
I almost always manage to combine these three pleasures. ”
Recipes Julia Andreyanova:
I love cranberry juice from the very childhood. That is, I do not need sweets and cakes, but simply give the cranberries diluted in water with sugar.
Plov in pumpkin
Julia Andreyanova confesses her love for the pumpkin and shares the family recipe for pilaf in a pumpkin.
Our pumpkin, increasing in size, was the focus of the whole family for a month.