Recipe: Persimmon margarita (Kirk McKoy / Los Angeles Times /November 8, 2013) By Russ Parsons November 9, 2013, 7:00 a.m. There are more than 100 varieties of persimmons, but for the most part they divide into two classes: the acorn-shaped Hachiyas and the tomato-shaped Fuyus. The difference is critical. Hachiyas absolutely must be very soft, almost pudding-y, before they are edible (and then they are truly delectable). Fuyus should be eaten when they are crisp. How to choose: Whatever the variety, choose persimmons that have deep, saturated colors. Some experts claim that a little streak of black on the skin of Hachiya persimmons indicates an especially sweet piece of fruit. In fact, if you’re looking for already ripe Hachiyas, you’ll often see some black staining on the skin. This is not a problem. How to store: Persimmons will continue to ripen after they’ve been harvested. With Hachiyas, in fact, you may be better off buying them slightly underripe and then finishing them at home, to avoid buying fruit that’s been badly bruised. There are those who recommend freezing underripe Hachiyas in order to make them edible quickly, but the flavor is never quite as good. Store both varieties at room temperature. Refrigerating them will result in chill damage quite quickly. Also
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All you do is blend 100 grams of frozen raspberries, 100 grams of sugar, 200ml of still water and two whole lemons then sieve the combo a couple times and throw in a bottle or two of your favourite sparkling wine. Its gorgeous and its a beautiful pink colour, Gastronomy event caterer Miccal Cummins said. Its super easy – a couple of long straws and off you go. Cider Cider has undergone a massive transformation from a tacky British tipple to the fastest growing alcoholic beverage in Australia boasting a 35 per cent rise in sales in the past year. Keystone Group bars manager Jason Williams said cider has particularly filled the gap for those women who never got into beer. The category will keep evolving and expand in terms of its range there are new brands coming out every day, he said. It goes beautiful with food but youll also see people smashing them in cans as well. One of the many brands new to the Australian market is Stassen cider which is created from 100 per cent crushed fruit. The juice is extracted in cider presses and fermented using champagne or wine yeast. The Belgian line comes in sweet apple, delicate pear, juicy red fruits and zesty elderflower and lime with no other additives perfect for those stinking days. Gin Once upon a time it was perceived as a nannas drink – now gin has managed to slowly but surely push vodka off the liquor shelf. Williams said gin fell off the radar when vodka reigned supreme in the 80s and 90s but new products has created a resurgence in the good ole fashioned G & T. People have grown out of vodka to a certain extent, he said. New gin products have modern vibrant fun flavours which are a bit more versatile that work with tonic, soda or a cocktail especially in the warmer months. Pink, fruity and cool, these drinks will keep everyone happy this summer. Source: Supplied Spritzers Chef and restauranteur Stefano Manfredi says you cant go past a truly traditional Italiano spritzer to cool you down on a hot day. Its a beautiful summer drink, he said. Its really refreshing with bitterness from the Aperol or Campari which is important because it takes your thirst away. Ideally use four parts Prosecco, if not any bottle of sparkling wine, two to three parts Aperol or Campari and one part water or ice. Moscato The pink sweetness in a bottle has really taken off with Moscato becoming the fastest growing wine variety in Australia as sales increased 18 per cent in the past year.