persimmons

It is the beginning of persimmon season here in Central California. The orchards and the markets are full of this delicious and unusual fruit. There are 2 varieties of persimmons, the Hachiya and the Fuyu. The fruit of the Hachiya is ripe when it is very very soft and almost feels rotten. Otherwise it is very puckery. The fruit of the Fuyu variety stays crunchy. The softer variety is delicious in puddings, cakes, ice cream, and can be eaten raw, scooped out of the skin.. The crunchy variety can be eaten sliced like an apple, peeled or not peeled. It is good in salads, both vegetable and fruit, or made into a crisp.
Try  this recipe and just substitute Fuyu persimmons for the pears.

I found this site when researching persimmons. I tried the peanut butter snack. I liked the two flavors together but the PB did kind of overpower the persimmon, but a fun little snack, especially for kids or the kid in you who likes little sandwiches.

I have yet to get any Hachiyas to ripen enough for the ice cream but soon…Be adventuresome and let me know what you try.