October 5, 2013
(Pictured: Hachiya Persimmons.)
We know we’ve made it to autumn when the farms start offering persimmons, heralds to the changing light and cooler temperatures.
We’ve received the Hachiya persimmons first. Let these beauties ripen in a paper bag – otherwise they’ll be extremely tart, to the point of being mouth-puckeringly tart.
Once your Hachiyas ripen to the point of having a silky custard-like texture, you can eat them with a spoon.