You’ve probably seen them in the grocery store—those orange-hued orbs with shiny skin that definitely aren’t citrus and feel kind of like plums. They’re called persimmons, and they make an appearance in late fall and disappear right around the end of February—meaning, now is the perfect time to experiment. But before you start slicing and dicing, there are some things you should know.
There are two varieties of persimmons. Either can be used in the recipes that follow, but you’ll want to make sure you know which ones you’re working with. Hachiya persimmons are reddish-orange in color, with an oblong, acorn-like shape. You do not want to eat these guys before they're fully ripe. In their unripe state, they are overwhelmingly astringent—like a mouthful of hydrogen peroxide. They’re ready to eat when their flesh is soft and jelly-like to the touch. In this state, the fruit is spectacularly sweet and lovely. Fuyu persimmons are boxier in shape, with orange, firm flesh. They’re not astringent and they can be eaten—raw or cooked—at any stage of ripeness.
So, what the heck can you make with this vitamin C-packed winter fruit? The possibilities are actually pretty endless. Here, 10 delicious (and simple) ideas to get you started.
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