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Enjoying The Last Days Of Autumn With 20ºC

Do Anyone Here likes Persimmon?I Don’t. I don’t know why :/ .
The fruit of a persimmon tree is only edible after it has ripened and fallen from the tree. If you Try to eat it too early, you will end up in a terrible bitter taste that which is difficult to get off!
Loved how this eucalyptus flower got wonderful in BW
The Oak tree is full yet of yellow and red leaves! I simply enjoy it, they are one of the few plants that have the true autumn color!
The gorses are flowering! They are cute! But DAMN, I get nettled by them..
To end the set, a BIG BW

Today, 11st December, has been a hot day for these autumn days. It was 20ºC , can you believe? In middle of December? My god, watching you guys having all that snow and we having warm days? hmmm
????? Lucky you! We had 15 degrees till Friday, and now the snow has hit us! Very nice post Ricky. I totally agree with you about the persimmons!
????? · 2010-12-11: 11:44
MARETKA88 excellant ....and great much snow here as you've seen
MARETKA88 · 2010-12-11: 11:54
????? So beautiful pictures .... I can enjoy this phenomenal set!!
????? · 2010-12-11: 12:05
Davorka Indeed, a great set!I especially like the first image!!
Davorka · 2010-12-11: 12:14
Francesc21 Wow ! Great set!!!
Francesc21 · 2010-12-11: 12:33
redro Gorgeous set ! The B&Ws got perfectly in between the colorful ones.
I've enjoyed especially the persimmons persimmon is one of my favorite fruits :) !
I have to say that I didn't love this fruit until I found the right type: properly ripe and of the "good" kind.
They are fruits with high content in tannins (very astringent especially before ripening) that's why they taste bitter and they make your mouth and teeth feel "funny".
There are many species of them but basically only 3 types: the astringent one ( recognized by the heart-shape and bigger size ), the pleasant one ( with silky flesh and aromatic flavour and non astringent when ripen) recognizable by the squat "tomato" shape, and another one - a pollination variant - the most flavorful and not astringent but less available.
Once you have the luck to try the right type and ripped to perfection you will fall in love with this fruit.

All facts and tips about this interesting fruit and how to spot the good ones HERE
redro · 2010-12-11: 12:50
redro The ones in your pictures and possibly common in Portugal are heart shape - high astringent type - which could be the reason to your lack of love for this fruit.
Check the pictures of the "squat tomato shape" one and try to find it on the market....then you will see the difference !
And avoid the overripe ones too ( when they get a bit soft).
redro · 2010-12-11: 12:56
GKorts Well here in Georgia they are called as in some other languages Kaki fruit and there a simple trick to get rid of the tannins, put them for one night in the freezer and the tannin is gone and is replaced by pure sweetness. Beautiful set Ricky
GKorts · 2010-12-11: 13:01
malquistfamily Gorgeous, all of them!
malquistfamily · 2010-12-11: 13:12
????? love the oaks too ricky... enjoy your mild climate.. its warmed here now..never tried those fruits, i like sour apples but bitter is not one of my tastes except for strong coffee...
fantastic autumn collection...
????? · 2010-12-11: 13:32
miltonjacob lovely takings. 20 C? here in rome we have 0 C in the mornings!!
miltonjacob · 2010-12-11: 13:43
MoMac Yes we had a touch of that warm weather too last week it must have blown over to you now.
I really like the persimmon fruit shot I took shots of them from a distance but they didn't turn out very good so just posted the tree in a prevoius post Here , the taste isn't too bad and is meant to be full of vitamins , maybe the type here in Italy is what Redro is talking about .
MoMac · 2010-12-11: 13:58
redro re: GKorts' comment - Thanks !
Wikipedia: "...The astringency of tannins is removed through ripening by exposure to light over several days, wrapping the fruit in paper (probably because this increases the ethylene concentration of the surrounding air), and/or artificially with chemicals such as alcohol and carbon dioxide which change tannin into the insoluble form. This bletting process is sometimes jumpstarted by exposing the fruit to cold or frost which hastens cellular wall breakdown.
...Very good tips...I just wonder if one night in the freezer isn't a bit too much...aren't they getting squishy after defrosting ?...I have to try and experiment what's the better length of time...I guess it could be a matter of preference only
redro · 2010-12-11: 14:24
redro I am afraid that after these unusual warm days over there, a very cold weather might follow...even in Portugal, Spain and Italy....I hope not !
Here in Canada it will be a colder snowier winter, Brrr !
redro · 2010-12-11: 14:27
smbunation Very awesome, Ricky. I really dig the last one.
smbunation · 2010-12-11: 14:38
finbarr Stunning work Ricky !!
finbarr · 2010-12-11: 15:09
josy63 C'est un set merveilleux Ricky (in french in the text)
josy63 · 2010-12-11: 15:10
wfrnk I'm not a big fan of 'caqui' either... :-)
wfrnk · 2010-12-11: 15:48
DrunkWeasel #1 ... incredible
DrunkWeasel · 2010-12-11: 16:03
Jarvo Very nice - especially the eucalyptus.
Jarvo · 2010-12-11: 16:11
Lynda Nice shots Ricky. Your new camera is delivering gret results.
Lynda · 2010-12-12: 06:43
????? Ok. I'm in shock.
You're becoming so damn creative!!
I love this new face of you.
????? · 2010-12-13: 10:23
????? Adoro Caqui, como chamamos no Brasil, meus pais tem 2 pés de caqui em casa; mas como disse maduro são muito melhores. Aqui só vi uns muito pequenos, e nao tem o mesmo gosto, provavelmente porque são apanhados muito cedo para exportação, e não amadurecem naturalmente.
????? · 2010-12-15: 21:22
????? BTW this set is absolutely beautiful!!
????? · 2010-12-15: 21:23
Kozuka Wow! I am a little confused on schedule.
Kozuka · 2011-01-30: 18:49
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Views: 826
Category: Nature
Tagged: persimmon gorse oak leaves leaf bw blackandwhite eucalyptus