I didn’t even know I liked persimmons. But boy am I glad I stumbled upon these heart-shaped Hachiya ones at the farmers market. You must let them ripen until deep orange and swishy soft. You will then be rewarded with sweet, creamy flesh that leaves a slight astringent residue on the teeth. It’s a perfect fall fruit. I think I ate them in China but really am trying them again for the fruit time here. The Hachiya kind are much softer and sweeter than the more common, flat fuyu variety.
Here are some persimmon desserts I’d like to try: a semifreddo and this sundae recipe, although I would just use plain vanilla ice-cream, or better yet, vanilla Coconut Bliss, which is all the rage here.