And now, persimmons are back in the stores. I've actually never tried the better-known Hachiya persimmons, but I love the Fuyu variety. I've always peeled them, but apparently the peel is as edible as that of an apple. Inside, it's firm and crisp, and looks like it's flecked with cinnamon. I find the flavor very mild -- too mild for a persimmons pie I made once.
Half of this one made it into a Sunday morning fruit bowl and henceforth consumed by children (mistaken for mango, helped along by a tiny little harmless mommy-lie-of-omission); the other half didn't even make it past the cutting board before it got happily munched away.
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