I don’t know about you but I look forward to this time of year because persimmons appear in the markets. There are two kinds of persimmons: the hard, squat ones that you can eat called fuyu; and the graceful pointed ones that will pucker up your mouth something awful if you are impatient and eat them before they turn almost to mush when they are ripe. These are called hachiya persimmons, are hard to find and can also be expensive when you come across them. They’re worth it though.
Because they are purchased hard, I usually have them lined up in my kitchen window to ripen. My daughter, M. exclaimed when I showed her my kitchen on Skype the other day, murmuring that she remembered them Read the rest of this entry »