Seasonal spotlight: persimmons

The oft-misunderstood persimmon is in season!  An important thing to remember when it comes to this autumnal fruit is that there are two main types - Hachiya and Fuyu.  If you don't like persimmons, it's likely due to eating a Hachiya (shaped like a large acorn) before it was ripe. Hachiyas are generally best for baking as, when ripe, their flesh is mushy. Fuyu persimmons are short, squat, and can be eaten anytime.  Some recipes for your enjoyment:

Hachiya recipes:

Persimmon pudding cake

Persimmon bread

Fuyu recipes:

Roasted persimmons wrapped in pancetta (Thanksgiving appetizer, anyone?))

Persimmon, arugula, fennel and pecorino salad

Persimmon soup