Recently, I was given a gift of a flat of overripe pears and a large box (probably more than 20 pounds) of Hichya persimmons. Hichya persimmons are the large pointy ones that you don’t want to eat until they’ve been exposed to a frost.
Unfortunately, I had a really busy day, so I didn’t get to the fruit until nearly 9 p.m. I sorted quickly through the pears. More than half of them were too far gone to do anything with them except toss them in compost. However, the other half were firm, and perfect for drying.
I sliced them, filled four trays of the dehydrator with pear pieces, and set it to run over night. I had dried pears for breakfast. They are delicious and didn’t last long.
I also dealt as quickly as possible with the persimmons. There were so many of them and they were ripe, ripe, ripe, so all I had to do was peel them and plop them into bowls to cover in the refrigerator overnight.
Once the pears were out of the dehydrator, I dried tray of persimmon fruit leather. That worked, so I cut parchment paper to cover the other trays, so I could do more at one time. The best news about preserving the fruit leather is that it is a healthful treat for us and for the dogs, too. They have gone wild over the dried persimmon.
I’m getting better at preserving fruits and vegetables, as well as using all my CSA produce, though I have to admit that sometimes it’s overwhelming and I can’t get it all done. Then the produce becomes compost, though I really don’t want to do that.
I also made persimmon cream cheese parfaits. The non-gmo corn starch I used didn’t set right, so the puree isn’t exactly attractive. I’m so glad delicious doesn’t have to look pretty.
Of course, before I finished creating dessert (which we ate before dinner) I helped prune the apple, pear and almond trees and plant the new Fuji apple, getting rained on in the process. Our current tree count: seven peaches, one four-in-one grafted apple, one Fuji, one almond, two avocados (will they NEVER produce?), one pear, two Mexican sweet limes, one lemon tree, a fig, and we might have a couple more that I’m not thinking of right now. Not bad for a small town lot. Oh, and I have two blueberry bushes I planted this week.
There’s something immensely satisfying about producing and preserving food.