Persimmon is a fruit that's gaining popularity, the proof being how many more farmers are bringing them to market and their dappling menus across town. Maybe you haven't tried them out yet? Had a run in with an unripe one and swore them off forever?
Willing to give them a go? Questions?
The persimmon was a new concept to me when I moved to the Bay Area for the first time in 1988. Beautiful, yes, there was no doubt: I photographed and painted them. But culinarily I couldn't figure out their strengths. Fun to eat, sure, maybe, but deadly if encountered premature. Weapon material.
Moving to Northern California for the second time in January of 1998 to be pastry sous at The French Laundry put me back in close proximity with persimmons and I, in the process of giving them another chance, fell into a very strong like with these orange-red globes of joy.
Come, I beckon you, read my little ode to persimmons and be rewarded with two easy recipes...
Persimmons Please, at KQED.
It's my third article for KQED's food blog, Bay Area Bites.