I grew up in the Midwest, so I guess that means my frame of reference for persimmons is definitely not the edible kind.
Well, technically Midwest persimmons can be eaten once they ripen into mush, but from what I gather with my fellow kids who grew up daring each other to eat the green ones on the playground at school, we’ve all had that intense chalky pucker experience.
Or, we have that crazy aunt who cuts one open to predict the winter weather.
I didn’t learn until I was an adult working in the produce business that there are a couple of commercially-grown varieties – hachiya and fuyu – that are actually quite good, from what I’ve heard. I haven’t had the opportunity to try them.
Giumarra Bros. BB #:113366 has a promotion for its fuyu persimmions, #DoYouFuyu, and they kindly sent a box, along with some recipe suggestions.
So, of course we tried them. I went all out on the first one, a Persimmon & Burrata Salad with Za’atar. Stay tuned for persimmon bread, persimmon soup, and a fun holiday idea I just saw someone else do in place of dried oranges!
