We're at the tail end of the season for local persimmons, like these found at Culton Organics at today's Headhouse Square Farmers' Market.
The Fuyu variety can be eaten while still firm, but the Hachiya, which I prefer, must be allowed to ripen -- just shy of becoming rotten -- to be best enjoyed. I just lop off the stem end and dig in with a spoon, eating the gelatinous flesh like pudding.
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