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Persimmon Time!
Elaine Magee, MPH, RD posted:
Fall means persimmon time! 

There are two types of persimmon lovers--those that love the more traditional type of persimmon (Hachiya) that needs to be fully ripened with a jelly-like texture...and those that prefer the type (Fuyu) that can be eaten freshly picked off the tree when apple-like firm or softened slightly.

The traditional persimmon recipes (like persimmon pudding or bread) tend to use the jelly-like persimmon flesh, which requires a bit of patience. You need to sit the persimmons out at room temperature or in a loosely sealed paper bag with another fruit (apple, banana) until they are supersoft and fragile.

One they are fully ripe, store them in the refrigerator up to 10 days or they they can be frozen whole or in pulp form until you are ready to use it in a recipe.

Hachiya and Fuyu persimmons are available in the United State from October through December.

What's your favorite way to eat or cook with persimmons? 
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