Persimmons. I have really been getting into these lately. These are seasonal fruits and I just love them. But I can only love them while they are in season.
There are two types - Hachiya and Fuyu. The Hachiyas are the ones where you have to eat them when they are mushy ripe. Believe me, you do not want to try to eat them before it is time. It is like biting into sand. Gritty. Yuck. But when they are ripe, they are juicy and sweet. It has a texture which I would describe as gelatinous. Try freezing them when they get into this mushy gelatinous state. Take it out of the freezer and take the skin off. Eat when frozen. It will remind you of eating a sorbet. Something different, eh?
I am really into the Fuyu persimmon. Okay, I always laugh when I say or think Fuyu. The pronounciation. (tee hee) I usually eat the Fuyu while it is hard like an apple. It can also be eaten at that mushy state and is a matter of preference. But I like the crunchiness. I have been eating a few at a sitting. Yep. I am chowing through them.
I eat them sliced or toss slices into a salad. I like the sweet/savory combo, remember? Something different to try if you have not thought about that combo.
However you decide to eat them, enjoy them while you can.
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