OK I am so addicted to persimmons. The one on top is the motherlode! I eat like 4 a day. They have to be just right though. I tried the hard kind..Fuyu... very good but I prefer the Hachiya ones with a point. The Fuyu are amazing when they get really soft. My friend Pat went all the way to Denver (south east) to an Asian market to buy cases. Oh my. I made French toast with maple syrup and persimmon flesh. I was drooling, I swear. Ok, enough of this you say?
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When I eat a beautifully ripe one it is like dying and going to heaven...if it isn't ripe, its like going to the other place.
the day before yesterday i made persimmon almond milk. one fabulously ripe persimmon in 2 cups of homemade almond milk. omg, orange heaven...
xoxo
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