My local market has an abundance of persimmons in stock these days, gloriously orange hachiya persimmons. If your local market has them too, I encourage you to enjoy their sweet, luscious taste. Just remember, persimmons are ripe when very soft and may need a few days after purchasing to ripen. Do not eat them too soon or you'll have a puckered mouth for hours.
|ripened persimmons are soft and slightly darker than the unripe ones|
When the persimmon is very soft, and maybe even has some blackening of the skin, the fruit is ripe to eat.
|the blackened skin in natural to the ripening process|
|I like to cut away the center pith of the fruit before eating them by quarters|
Currently the persimmons are selling for 49 cents in my market, cheap enough to fill a bowl for decoration only. Maybe I'll mix in a few pomegranates too.