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rt1cnf · 5 years

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10 Days, 240 Hours, 14400 minutes and 864 000 seconds

Travelogue made by: Ayessa M. Gula, 12 HUMSS

Lapu-lapu is a beautiful place wherein the shrine of one of the bravest heroes in the Philippines was located and where the place is named after him. In fact it is a land where people wanted to see its beautiful sea and once you travel in that place it would be difficult to leave its beautiful and wonderful sceneries.

My section which is the grade 12 HUMSS together with the 12 STEM-A were the first batch to travel in Lapu-lapu in order for us to spend our work immersion in Creotec for two weeks. We are accompanied by senior high advisers as well as our principal. There are 5 vans and we are divided and grouped by our adviser into 3. At exactly 7:00 am our vans are ready to travel to Ibo, Lapu-lapu City.

As we travel along the roads, we passed the Ayala Centre Cebu, though the roads are usually occupied by vehicles and it is traffic at that time, we manage to enjoy the ride due to the air conditioner inside the van that cools down our body, the chit-chats after the rosary and the travel prayer and the music that made us sing along together though our voices aren’t that good to hear. The sunlight passes and reflects through the tinted glasses and shines our faces especially towards those who are near the window pane making us shout the word “selfie” and is perfect for the caption “sunkissed”. When we passed by SM Mall which is in Mabolo, the traffic is a little bit heavy. As I looked at the mall, there are already lots of people going in and out and I realized that shopping towards the concept of us Filipinos are not only on the neither afternoon nor night but also at morning.

In Mandaue, you’ll believe the word forever, because of the traffic that we encountered since many people were looking for Jeepneys in order for them to go to their work or to their schools. Even if our van has sound proof which means our voices cannot be heard outside and we can’t hear the noises outside, we barely hear the “beeps” sound of the Jeepneys, as we asked this, kuya Roy which is our van driver told us that if we heard it, it means that the horn of the cars and other vehicles were too loud that even the sound proof vehicles can hear it.

After that very long traffic, we met the roads that have many hotels, apartments, nice houses and hospitals. One of them is the Bai hotel which has blue glasses that if the sunlight is going to touch it you can see that its color is sparkling like a water sometimes you’ll think of it as made of precious blue stones that would made you love the color blue. Since we travel for almost 35 minutes my vanmates would decide to close their eyes for a while, but since I don’t want to miss the view I always look outside the window to see the plants, and houses. The roads going to the new bridge of Lapu-Lapu has trees between the roads. When we already passed the bridge, all of my vanmates opened their eyes and waited for the most awaited view. The sea. Since it was a sunny day the waters of it were sparkling and were dancing together with the sun and the clouds were like paintings that you wanted to see for almost every day. As we now arrived in our work place, the security guard of the company greeted us with a very wide smile and a short but nice morning message which is the “have a nice day”.

Inside the Creotec, you can smell the fragrance of Downy Passion on the floor, meaning the building is well-cleaned. Inside our orientation room may be small but as you open the lights it was very bright as if the room was very happy meeting us. As we walk through the rooms, we observed that it was named after the famous landmarks in Cebu and Lapu-lapu City. Our facilitator which is Madam Murphy is a very good person, she always taught us to be a good employee and you can’t feel that she is a facilitator instead you can feel that she’s a mother caring for her children since she is very gentle. We stayed there in 3 days for our training and lecture. For 7 days, is for the hands-on works with Mdm. Prado which is inside the computer room. It has the smell of new computers and the smell of the air conditioner. It was very cold and because of that we need to wear our jackets. Since there are no internet connection to other computers, we are instructed to do our works manually which is very tiring. We were very happy Mdm. Prado and Mdm. Murphy told us that during break time we are allowed to neither watch our favorite movie nor do everything we wanted to. My classmates were watching movies, like Korean dramas, horror movies and even romance. Since I already watched those movies at home I decided to search for documentaries and horror stories in my computer because fortunately I am one of those users who can connect the internet.

Now let’s go to their canteen which is located outside the building; it doesn’t have a big space that will accompany every one of us. There are only 6 tables that is why we are given schedule on each classes on what time we need to eat our snacks or lunch, but what made me happy is that they are selling foods in lower price compare to our school canteen, the food is not just cheap but is also delicious and worth it. My most favorite food that they sell is the porchop, it’s only 40 pesos and the size was so big that will make you request for more rice.

For 10 days I always see the beautiful scenery, taste the delicious foods and meet our good and cheerful facilitators. As we ended that short but memorable days of work immersion, before we went to our van to go back in our school I closed my eyes and remember the first day I went inside the building and how the fragrance of that will always make me remember of Pia Wurtzbach’s advertisement. I will never ever forget how the foods taste and how every employees of Creotec treated us with. By the day we travel going back to our school, I took a video of the place, and as I hold my cellphone, I smiled widely and I whispered to my mind that I promised to go back in this wonderful place, because it made me realized that life is very beautiful and wonderful through the scenes that I’ve encountered every day.

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phgq · 4 years

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Naga’s new access road commence work amid the pandemic

#PHinfo: Naga’s new access road commence work amid the pandemic

NAGA CITY, Oct. 19 (PIA) – “Sa Naga, dagos-dagos an pag uswag dawa sa panahon nin pandemya.” (In Naga, progress continues even in the midst of pandemic).

These are the words of Naga City Mayor Nelson Legacion as the construction of the Almeda-Mabolo Bypass Road commence with the Earthmoving Ceremony held Thursday, Oct. 15 at Almeda Highway, here.

The 2-kilometer, 20-meter wide bypass road is an integrated solution to multiple problems of the City as it will ease the traffic congestion along Diversion Road, opens new growth area for tourism and business with the establishment of People’s Park and Recreational Center, and the Bicol River Esplanade, among others.

The local government of Naga will ask the Department of Public Works and Highways (DPWH) to fulfill its plan to make it a 4-lane road with sidewalks, bike lane and tree lines.

“It will be so called multi-modal – with a space for vehicles, for bicycles, and for pedestrians. The tree line is very important to purify the air, as it is also needed by strollers and bikers,” Legacion said.

The project which will be implemented by DPWH Camarines Sur 3rd District Engineering Office with an P18.7 million budget is expected to be completed by March 15, 2021. An additional P235M is expected for next year.

“We were given funding from 2020 budget with P20 million. This is good news, to be able to start the project. With the effort of the city government to lobby and request fund thru the honorable Congressman, a budget of P235M has been earmarked for next year’s General Appropriation Fund,” 3rd District Engineering Office Assistant District Engineer Richard Ragrario said.

A total of P500 million is possibly needed for the whole project that would include the construction of a bridge in Naga River going to Barangay Mabolo.

The realization of the project was also made possible with the support of the families who donated part of their land for the bypass road.

A Deed of Donation Signing was held on Oct. 12, between LGU Naga and the family of Antonio Martirez who donated 5,375 square meters, and the family of Gene Jaucian who donated 4,497 square meters of their land to the said project. (JRM-PIAV/Camarines Sur)

***

References:

* Philippine Information Agency. "Naga’s new access road commence work amid the pandemic ." Philippine Information Agency. https://pia.gov.ph/news/articles/1056452 (accessed October 22, 2020 at 08:22AM UTC+08).

* Philippine Infornation Agency. "Naga’s new access road commence work amid the pandemic ." Archive Today. https://archive.ph/?run=1&url=https://pia.gov.ph/news/articles/1056452 (archived).

#Philippines #News #Filipino #Pinoy #Tourism #Politics #Culture #Editorial #Environment #Society #History

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its-lifestyle · 5 years

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There are over 100 fruit species in Malaysia and approximately 70 that are considered more rare traditional fruits. These are fruits that were once more prevalent in gardens, villages and jungles in the 20th century but have since become more difficult to find.

Read also: Traditional Malaysian fruits are going extinct

Consequently, these fruits are likely to be far more familiar to the older generation who might have grown up with some of them than they are to the younger generation, who probably have not had the opportunity to see or savour most of them.

Here is a brief list of some of them:

Mentega

Originally from the Philippines, the mentega tree (also known by names like mabolo and selarat) is very rarely planted in Malaysia, except as a shade-providing tree. There are two varieties of the fruit – a tawny brown one and a red one; the former is favoured more as it has a sweeter, more aromatic quality and can be eaten fresh. One of the defining characteristics of the fruit is its velvet-like exterior.

Melinjau

Growing wild in Malaysia, the fruit is most widely available in the east coast of Malaysia, especially Terengganu. The tiny pellet shaped fruit initially starts out green, then becomes orange before ripening into a dark red shade. According to author of Buah-Buahan Nadir Semenanjung Malaysia, Ruqayah Aman, it is a very starchy fruit and is typically eaten after being boiled. The seeds and the fruit can be turned into melinjau kerepek, a delicacy apparently popular in Indonesia.

Kuning telur

Originally from central America, kuning telur (also known as kanistel) is also rarely planted in Peninsula Malaysia and doesn’t generally grow wild. The fruit has a fibrous texture akin to sweet potato and is reputedly quite pleasant and sweet.

Bacang

Bacang is from the manggo family and is a proudly Malaysian fruit. It is mostly found in the southern states of Peninsula Malaysia. When ripe, bacang can be consumed as is (although it is said to be fibrous) whereas the unripe fruit can be used to make pickles or curries.

Nam nam

This small fruit tree hails from Borneo and was introduced to Betawi in Indonesia before making its way to Melaka and Penang. It apparently can grow wild in home gardens, but is rarely planted and quite difficult to find. In the east coast, it is called buah katak puru (toad fruit) because of its withered exterior that bears some resemblance to the amphibian. The ripe fruit can be both mildly sweet and slightly sour, and is sometimes complemented by kuah rojak.

Sentul

Found in the Malay archipelago, sentul is either planted or grows wild in Malaysia, Indonesia, the Philippines and Thailand. According to retired Universiti Pertanian Malaysia (now known as Universiti Putra Malaysia) lecturer Dr Abdul Aziz Zakaria, the Sentul market in Kuala Lumpur was named after this fruit because there was a sentul tree growing there. In Kelantan, the flesh and seeds are typically used for pickles.

Salak

Also called snakefruit, salak is an original Malaysian fruit. Interestingly, the Salak Selatan area in KL is named after the fruit. Salak has long grown wild in local jungles and is often used by Orang Asli communities, especially in Terengganu where it is most widely grown. Once ripe, it is sweet and can be eaten fresh.

Mundu

From the garcinia family, mundu is very, very sour and has to be modified with salt and sugar to turn it into a juice. It is similar to asam jawa and according to Rukayah, has the potential to be converted into something similar to tamarind paste. It is also considered a nice tree for landscaping purposes.

Ceri Terengganu

As its name implies, ceri Terengganu is largely found in the state. The fruit originates from central Asia and is typically green when unripe and a bright, cheerful red once ripe. Although sweet, it isn’t as sweet as traditional iterations of red cherries. The tree fruits all year long and is typically grown for ornamental reasons and for its ability to attract birds.

Rokam manis

Also known as kerkup, rokam manis can be found in the Himalayas and Malaysia. Animals or birds that eat the fruits often spread it everywhere, so it typically grows in the wild or around homes. The fruit can be eaten fresh when ripe, but to ensure the flavour profile is as sweet as possible, the fruit has be to rolled around the fingers before consumption to enhance the taste.

Bidara

Believed to have originated from India, China and Malaysia, bidara is one of the oldest fruit trees in China and India. In Malaysia, it is rarely planted but is more well-known in northern Peninsula Malaysia states like Kedah, Perlis and the east coast of the country, and can sometimes be found in the local markets in these states. It is typically eaten fresh but in China and India, it is processed into candy or pickles.

from Food – Star2.com https://ift.tt/2GHnRkg

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thebaginvestigator · 6 years

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This week has been so fun as I attend events again, but still not manage to attend some as I forgot some of them and some have conflict with the schedule, but I am so glad to finally go out again and see my dear blogger friends. Here’s the news from LBC, Brother, Karaksa Hotel and Vivo!

LBC Unravels Two New Services That Will Change the Game for PH’s E-Commerce Industry

LBC’S lifelong mission to move Filipinos’ lives takes yet another milestone turn as it launches two new services that promises to change the face of e-commerce.

At the formal launch held at New World Makati among the company of online partners, media, bloggers and LBC officials, the Philippines’ leading logistics company introduced the Cash on Pickup (COP) and Cash on Delivery (COD) aimed at addressing the growing market trend of online and e-commerce business.

COP and COD utilizes two of LBC’s core services: as a courier of parcels & boxes, and as a payment collection channel. As a trading place of the buyer and the seller, LBC’s COP guarantees convenient and seamless transactions between seller and buyer. With this, buyer can now add LBC as a pick up point, instead of the traditional delivery scheme -like delivered at home, office, or meet ups. The online transactions are also guaranteed safe and reliable as sellers are assured that he or she will get paid, while the buyer will get the products in mint condition. LBC’s wide network and serviceable areas also allows for buyers to shop from anywhere in the Philippines and reach more customers nationwide. LBC’s rates has promises to be more competitive as it hopes to provide value for money for every buyer and seller. For LBC’s COD, on the other hand, the buyer simply pays the item ordered online upon delivery. And LBC takes care of remitting the payment to the seller.

And the best thing about Retail COP and COD is that sellers only need to go to any LBC branch. They don’t even need to register their business to start availing of the services right away.

Oliver Valentin, LBC Express PH Retail Operations Senior Vice President says: “This service targets both small online sellers like stay-at-home moms, students and starting entrepreneurs. On the side of online buyers, LBC aims to enable customers enjoy and maximize their shopping experience, with just a few taps on their mobile phones or computers. The entry of COP and COD is a testament to how LBC is willing and able to answer the new demands of the digital age- as well as the ever evolving needs of the market. With these new services, we are committed to provide the Filipino market with the same brand of reliability and convenience that LBC has long been known for”.

Brother expands expert printing and tech solutions to Iloilo City

Global printing and technology solutions leader Brother Philippines recently opened its newest satellite office in Barangay Mabolo, Iloilo City. As the sixth and latest addition to Brother’s growing line of extension offices nationwide, the Iloilo branch will cater to customers residing in Panay Island and nearby provinces. Launching this new establishment in the photo are Brother Philippines President Mr. Glenn Hocson and Brother Philippines Senior Manager for Customer Service Mr. Joel Demanarig. The Brother Iloilo Extension Office is located at Cischo Building, Barangay Mabolo, Delgado Street, Iloilo City. Customers and partners may reach the Iloilo Extension Office at (033) 508 5749 between 8:30AM to 5:30PM on Mondays to Fridays, except for holidays.

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City Full of Different Flavors: Discovering Osaka with Karaksa Hotels Discovering the Colorful City of Osaka with Karaksa Hotels

Anyone who is always on the quest for a taste bud adventure would consider Osaka as one of his dream cities. Japan’s third largest city, Osaka is bursting with flavor: every street is packed with restaurants, coffee shops and drinking establishments where you can tick off a lot from your food bucket list, and even add more. No wonder, people call this city “the kitchen of the world.”

Stroll through its busy streets and you’ll be surprised by the food options you can try, unique items you’ll purchase, and the very welcoming locals you can have a friendly chat with. Come by night and the streets will be cloaked with neon signs and full-house entertainment. Osaka’s got a long list of other tourist destinations that you can easily access: castles, museums, theme parks, garden—with some you can even reach by walking. This city is where you want to be!

Shop ‘til you drop at the shopping haven, Shinsaibashi

Osaka is not just about the food. For instance, you can head to Shinsaibashi Shopping Arcade—a shopaholic’s paradise. From high-end brands like Chanel, Gucci and Louis Vuitton to well-loved high-street shops and independent boutiques, it’s a district where every street corner is a feast for the eyes.

A more youthful version is the America Mura (American Village), where the youth fashion and culture is very much alive. It’s where you can find fashionable thrift shops, hip coffee shops, aesthetic galleries and weekend flea markets. For gadget lovers, on the other hand, the electronics district, Den Den Town is a bargain heaven. Make sure your wallet is ready!

Admire the beauty of Osaka through its sightseeing spots

Another way to take in the beautiful culture of the city is to visit its tourist-friendly attractions where you can have a great view of the different parts of the city. There’s the highly scenic Abeno Harukas, Japan’s tallest skyscraper; Expo ’70 Commemorative Park, home of beautiful cherry blossom trees; Tsutenkaku Tower, a nostalgic symbol of Osaka—to name a few.

One of Osaka’s most famous spots, Umeda Sky Building, is one not to miss. This stunning architecture consists of two towers connected to each other, and it’s best-known for its huge rooftop observatory where you can have a 360° panoramic view of the city. It’s the best place to take your city skyline photos!

Discover the old Japan through the old temples and castles

While most streets in Osaka may seem busy and modern, there are some parts of the city for those looking for peace and quiet. A great example would be the old temples and castles dating from ancient times that still remain intact up to this day. Most of them are open to the public, like the Shitennō-ji and Isshinji.

Fans of Japanese history may find themselves exploring the Osaka Castle, a castle originally built by former warlord Hideyoshi Toyotomi during the 16th century to become a symbol of a new, unified Japan under his rule. Visit the museum inside to know more about the castle’s history and stroll through the picturesque Nishinomaru Garden outside. Come here during April and watch the beautiful cherry blossoms in full bloom; it’s like a desktop wallpaper that has come to life!

Eat your heart out at Dotonbori

You haven’t really experienced Osaka until you’ve been to Dōtonbori. Suffice to say, it’s the heart (and stomach) of the city, where foodies around the country—and even the world—converge. Aside from its bright LED lights and lively nightlife, this area will thrill and delight your taste buds with the endless number of food establishments, from small food stalls to Michelin-starred restaurants. It’s like the Disneyland for foodies! huge amount of this delicious and classic staple! If you’re looking for a flavorful ramen, head to Ichiran, which serves the “best ramen in the world,” according to Forbes. Right at the end of the shopping arcade is the Tonbori River Walk, a perfect place to take a stroll while taking in the lively atmosphere. It’s where you can try cheap and authentic takoyaki or savor the goodness of okonomiyaki with a great view of the Dōtonbori canal.

Have a comfy stay at Karaksa Hotel

Given all of these splurge-worthy delights, booking a cheap flight and accommodation is a must. However, accommodations are limited in Osaka, especially if you’re looking for a cheap hotel with decent amenities. Lucky for us, it’s not really hard to find one—or two! Karaksa Hotel, a budget-friendly leisure hotel, has two branches in Osaka located at the city’s most popular districts: Shinsaibashi and Namba. They’re right smack in the middle of tourist spots and near train stations, excellent choices of accommodation to maximize your Osaka experience.

By evening, come home to the homey comforts of Karaksa Hotel, and enjoy its fully-airconditioned rooms with complete basic necessities. Each room is equipped with latest flat screen TV, desk and chair, mini refrigerator, and toilet with complete bath essentials. You’ll feel refreshed after a warm bath with their high-end hotel quality pajamas and bed linens! Treat the place as your home with its cozy facilities including a smoking space, prayer room for thie Muslim guests, a buffet restaurant, and even a laundry area. There’s a leisure space for your entertainment needs, with vending machines filled with snacks, toys and souvenirs. It’s also a place for when you just want to relax, or have a nice chat with other hotel guests.

9 Bakuroumachi, Chuo-ku, Osaka City, a 5-minute walk from Sakaisuji-Hommachi Station/Nagahoribashi Station. The newest branch, Karaksa Hotel Osaka Namba, which opened last November 2017, is conveniently located at 2 Chome-9-13 Nishishinsaibashi, Chuo-ku, Osaka-shi, Osaka City.

Osaka is a city full of hidden pockets waiting to be explored, so it’s important to consider your hotel’s location to maximize your itinerary. Karaksa Hotel branches are conveniently located near the city’s popular destinations and a few walks away from the train stations. Getting around Osaka is much more convenient if you stay at this leisure hotel, complete with basic amenities and comfortable accommodation. It’s also slightly cheaper compared to other hotels of the same kind in the city, but it offers a prime location and a top-star hotel experience that fits your budget. That means more money for food!

What are you waiting for? Book a room at Karaksa Hotels thru http://www.gohotels.ph/gohotels-now-in-japan/.

Vivo seals exciting partnerships with Shopee, Akulaku

Global smartphone brand Vivo has confirmed its partnerships with Shopee Philippines and Akulaku.

Vivo Philippines Vice President for Sales Ms. Hazel Bascon and Brand Director Ms. Annie Lim during the launch of the all-new X21 on June 21 at Okada Manila exchanged tokens with the representatives from Shopee Philippines, Ms. Jane Lim, and from Akulaku, Mr. Sean Duxiang.

With the new partnerships, Vivo has opened its official online store on Shopee Philippines and has given shoppers to buy its smartphones through online installment payment options on Akulaku.

“We promise a fruitful year of surprises as we forge more partnerships with other brands, such as Shopee Philippines and Akulaku,” Ms. Bascon said before the ceremonial exchanged of tokens.

Shopee Philippines is an online shopping mall where users can buy and sell anytime and anywhere. Akulaku, meanwhile, is an online installing shopping mall that also provides financial services in Southeast Asian countries.

“We still have a long year to go and this means more exciting Vivo events are in store in the coming months,” Ms. Bascon added.

That’s it for this week! More news from our fave brands next week. Till then 🙂

We’ve got MAIL Sunday 007 This week has been so fun as I attend events again, but still not manage to attend some as I forgot some of them and some have conflict with the schedule, but I am so glad to finally go out again and see my dear blogger friends.

#Brother #Go Hotel #Karaksa Hotel #LBC #VIVO

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josephkitchen0 · 7 years

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How to Eat a Persimmon

If you haven’t tried a persimmon yet, you’re missing out. It takes a little light reading to learn how to eat a persimmon and add it to your pantry’s must-have list.

Appearing in the winter within the produce department, persimmons baffle even people who are familiar with self-sustaining living. It looks like an oxheart or a squat heirloom tomato but is a sweet fruit with large seeds. Technically, persimmons are berries by botanical definition. They have several shapes and varieties that can be used for culinary or medicinal purposes. And each year, these fruits exchange hands several times because few people actually know how to eat a persimmon.

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Though the name is derived from an Algonquin term meaning “a dry fruit,” persimmons are found around the world. They range in size from a half-inch to four inches and not all varieties are edible. American persimmons are traditionally eaten steamed in a pudding, and the tree’s timber is sometimes used in the same way that ebony would be. Black persimmons are native to Mexico; the Mabolo fruit of the Philippines is bright red. Indian Persimmons of West Bengal, a small green fruit which turns yellow when ripe, is used in folk medicine.

Fuyu and Hachiya persimmons, the most common, originate in Asia. They glow brilliant orange with the calyxes still attached. Often sold side by side, they can be difficult to distinguish if you’re not experienced with either variety. Identification is important because how to eat a persimmon differs with each type.

Hachiya persimmons, acorn-shaped with a pointed bottom, are astringent before they are extremely ripe. If you taste a raw, unripe Hachiya you will feel a drying sensation in your mouth. Wait until they are dark orange or red and very soft. After that, eat them within a few days. Scoop out the jellylike insides and use them for puddings, smoothies, or breads.

Flattened or pumpkin-shaped, Fuyu persimmons can be eaten either firm or soft. They are sugary sweet, with fibrous skins that are bitten into with a satisfying crunch. The insides glow more brilliantly than the skins. Slice fresh Fuyu persimmons atop salads or peel and chop for stir-fries or pasta dishes. Scoop out insides and puree into smoothies.

Persimmon Bread

Use either Fuyu or Hachiya types but be sure they are very ripe and soft. Puree peeled, seeded fruit. Mix one cup persimmon pulp with two eggs, a half-cup vegetable oil, and three-quarters cup sugar. In another bowl, stir together a cup and a half of flour, a half-teaspoon salt, a teaspoon cinnamon, and a teaspoon baking soda. Mix in one cup raisins, nuts, or a mixture of the two. Fold all ingredients together the pour into a greased, floured pan and bake at 325 degrees for 75 minutes.

Shrimp and Persimmon Kebabs with Garlic Butter

Sweetness and pungency intermingle with this healthy entrée. Soak wooden skewers for at least a half hour before cooking. Peel and de-vein four or five shrimp per kebab. Peel and chop one firm Fuyu persimmon into one-inch cubes. Slide shrimp and persimmon chunks onto skewers, alternating with pieces of sweet onion and red bell pepper. In a small microwaveable dish, melt butter. Press in one clove garlic. Cook skewers on a grill, a frying pan, or inside an oven heated to 450 degrees until shrimp is pink all the way through, basting a few times with garlic butter. Serve beside freshly baked no-knead artisan bread.

Peach and Persimmon Lassi

This variation of an Indian drink is a cooling complement to spicy entrees. Scoop out the soft insides from two ripe Fuyu or Hachiya persimmons. Add to a blender with one peeled peach, stone removed, or one cup frozen sliced peaches. Add one cup plain yogurt, one-fourth cup white sugar, one cup water, and a sprinkle of ground cardamom. Puree until foamy. Serve sprinkled with chopped pistachios, if desired.

Preserving Persimmons

Most fruit can be cooked down into jams. When you taste persimmons or see the bright orange puree, you might assume you can do the same. But unlike a pomegranate jelly recipe prepared within the same season, persimmons don’t hold up well to much cooking other than baking.

Freeze the fruit then thaw when you have time to research how to eat a persimmon. Peel soft-ripe persimmons and remove any seeds. Puree then add in fresh lemon juice or a little citric acid to preserve color. No added sugar is necessary at this time. Pack puree into freezer-safe containers, leaving a little head space if using rigid bowls, then seal and freeze.

Make fruit leather by pureeing the pulp of ripe Fuyu or Hachiya persimmons. Mix in lemon juice and sugar, if desired. Spread onto the tray insert of a food dehydrator. Or line a cookie sheet with waxed paper and bake at 200 degrees for two to three hours.

Dehydrate by cutting quarter-inch-thin slices of firm Fuyu or soft Hachiya persimmons. Carefully slice away peels. Dry in an oven or dehydrator for fourteen to 18 hours, until slices are brown and soft but not sticky.

Make candied persimmons by syrup-blanching prior to drying. Mix one cup sugar, one cup corn syrup, and two cups water. Bring to a boil then add a pound of peeled, sliced fruit and simmer for ten minutes. Remove from heat and let sit in syrup for about a half hour then carefully remove fruit and rinse excess syrup off and dry as described above.

The next time you see this beautiful orange fruit in grocery stores, or someone gives you a bag of surplus, share with them how to eat a persimmon and enjoy this sweet treat together.

How to Eat a Persimmon was originally posted by All About Chickens

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