Little Difference #31 - Persimmons and Lychee
In mid November persimmons (Kaki, aka Japanese persimmon variety) start showing up in the grocery stores here in Luxembourg. They are sold in bulk and in flats. And people buy them! By the bag full. In Seattle you would likely find a few persimmons placed in the exotic produce area and that is it. Never have I tasted one or been offered one, seen one in the menu of a restaurant or have friends who eat them. Persimmons are just not a popular fruit (technically, a berry) in Seattle. Because of this I've been fascinated by the quantity that people seem to buy here in Luxembourg. How are they eaten? Raw? Cooked? Dried? I have no idea. David Lebovitz recently posted a recipe for chocolate persimmon muffins but I doubt this is what becomes of all the permissions sold here.
photo credit here
Lychee appear a little later than persimmons in the grocery store. For me, they fall into the same category as persimmons, I know they exist, have seen a few of them from time to time in the exotic produce section of the grocery store, but they are not regularly consumed in Seattle. Not even irregularly. Again I wonder how they are eaten. Raw? Cooked? What becomes of those big bags of lychee that I see in grocery carts here? Lychee are a tropical fruit, one that I saw at the local market in Hawaii. Lychee makes sense in Hawaii, but in Luxembourg?
Last year the girls and I bought a few lychee to try. We simply peeled them and ate them raw. The taste reminded me of a mild green grape. Not bad but nothing spectacular. I must purchase a persimmon to try. Any suggestions on how to eat it?
If you are a local here, please, please tell me how permissions and lychee are eaten! I'm so curious.
Are persimmons and lychee commonly eaten in your neck of the woods? Do tell!
Read all the Little Differences here.