new foods, 2019

[redbird]

Looking back through this journal, the new foods for 2019 were two fruits: a persimmon and some camu-camu flavored soda. Both were pleasant, neither was astonishing or especially memorable (though I suspect the persimmon wasn't ripe).

Things I'm not counting as new food include kiwi berries (because that's a variety of the standard kiwi fruit of commerce) and the various baked goods and energy bar based on cricket flour, the latter because I had tried a teriyaki-flavored dried cricket many years ago, at a Corflu, thanks to jonsinger, who looked at the package, said "I've had these!" (because of course he had, it's Jon) and then passed them around the room.

As usual, this is new ingredients, rather than new recipes or new cultivars (or my lists would consistently be mostly kinds of apple).

Comments

[ashnistrike]

I was recently told that there are two distinct types of persimmon. The kind that is shaped like a jelly doughnut can apparently be eaten fairly normally (I haven't yet tried). The kind shaped like an apple needs to be either cooked or 'bletted'- let sit until distressingly squishy. The one I ate this way was intensely sweet and sort of cinnamon-y, but the texture very nearly made me gag. (The taste was good enough that I finished it anyway.)

-Nameseeker

[redbird]

Thanks. Based on that, I may pass: it sounds like that might overlap with my difficulties with the texture of some foods.