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Hoshigaki & Fresh Persimmons @ Andy's Orchard | Morgan Hill

Melanie Wong | Dec 31, 201911:28 AM    

This season I visited Andy's Orchard farmstand in Morgan Hill more than any previous year. I was there three or four times a month starting with cherry season in early June through persimmons and pears this month. And while I did not manage to try the majority of the 200+ types of stone fruit grown here, I probably tasted or purchased more than 50 varieties. Plus the other types of fruits, corn, heirloom tomatoes and other interesting varieties of produce.

My last visit, just before Christmas, the display of persimmons was glorious, featuring fresh "Jiro" strain of Fuyu, Giant Tamopan, Giant Fuyu, and Hachiya. And new to me, house-made Hoshigaki! It was cool to see the drying rack, brought inside at night from sun-drying during the day, filled with persimmons at various stages of the drying process with sugar starting to bloom on the skins. Pricey at $17 for 8 ounces, but impeccable quality that one expects from Andy's. Concentrated in flavor, sweet and floral, and enough residual moisture to be softly chewy.

The Comice pears were so fragrant, juicy and buttery soft. Dried apricots of the "Bonny Royal" variety have a brighter and fruitier personality than the Blenheim slabs.

Today, December 31, is the last day of the season for the farmstand and it will close at 2PM. It will remain closed until the start of stone fruit season in late May.

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Andy's Orchard

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