I like to play with food. I’m also curious about the fruits and vegetables that I would typically pass right by in the market or produce section. Well, no more! It started a while ago when I joined a produce delivery service. From time to time I would receive plants and had no idea what to do with them or what they were. So I decided to explore, experiment and then write about it. In this recipe section, I’ll be choosing at least one plant during season and sharing a few ideas about how to use it in cooking. Maybe you’ll want to play with me too!

The Persimmon

I’d say I was more than just a little excited to try persimmon this season. As it turned out, they weren’t as complicated as I first thought and, hands down they are unlike any other fruit I have ever eaten. Oh, but there some learning to do! First, there are two distinctly unique kinds of persimmon and several varieties of each type. They are astringent and non-astringent. I hope you’ll try them for yourself!

The most common are:

Astringent HACHIYA
  • Is harvested and sold hard
  • Inedible until soft
  • Can ripen in a brown paper bag
  • Sweet, almost like jelly when ripe
  • Great for cooking
  • Freeze and eat flesh like sorbet
Non-astringent FUYU 
  • Can be eaten hard or soft
  • Flavor is sweet and mild
  • Great for smoothies, salads and cooking