Oil on panel, 6″x8″ (Larger)
(painted on top of a small plein air landscape that didn’t work)
At my favorite little produce market, Colusa Foods in Kensington, I asked one of the expert produce guys which fruits were good right now. He recommended Satsuma tangerines and Persimmons. I’d never eaten either of these fruits and decided to give them a try. The tangerine was amazingly delicious, tasting like childhood favorites Creamsicles (orange popsicles filled with vanilla ice cream) and Orange Julius (an orange-flavored milkshake). But the persimmon perplexed me.
Watercolor on cold pressed paper, 5″x7″ (Larger)
I’d never eaten a persimmon before, didn’t know how to spell it let alone how it should be eaten or what it would taste like. Of course I checked the internet and learned that one peels it and then eats the inside. From what I read it sounded like the inside might be mushy, which didn’t sound too appealing but it felt pretty hard from the outside. I had no idea what I’d find when I cut into it. I decided to make it an adventure, first doing some paintings of the persimmon whole (above in oils and watercolor) and then painting the cut open fruit.
Watercolor on cold pressed paper, 5″x7″ (Larger)
I cut the top off, per the instructions I found and then cut it down the middle, hoping for a pretty seed pattern. Unfortunately I cut it on the wrong middle and the only thing visible was a faint line down the center. So I cut it in half the other way and discovered a beautiful sand dollar sort of design. But since I’d cut it the other way first I didn’t think it would make a great composition so I decided to eat one of the quarters. YUM!!!! It was sweet and crunchy and different — a new taste entirely! The only way I can describe is that it tastes happy and bright. I just ate the last quarter, leaving the skin on, and that was OK too–more like eating an apple only better. Wowee.

















