I never quite knew what to do with them when I was first introduced to them. Recently, I have been seeing more and more recipes where this delicious, beloved fruit is incorporated. Just the other day my hubby sent me this New York Times article on Thanksgiving dishes around the country. And voilà another persimmon dish! Indiana is my hubby's American hometown (actual hometown is in India) and it just happens so that Indiana's Thanksgiving dish is Persimmon Pudding!! Of course my hubby couldn't stop talking about it. And in his adorable ways he kept hinting me to make this pudding. Of course, I had to make his hometown's Thanksgiving dish for him. He is a cutie and I love making food that makes him happy.
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My sister-in-law recently tweeted, "Persimmons may be tied for best fruit with mangoes." That's a bold statement but I might have to agree with her. I call Persimmons, "The 'mango' of the Fall."
I was introduced to persimmons about a year ago and I had to research this fruit since I had never heard of it before. So basically there are two main kinds of this beautiful orange fruit: Fuyu - short and eaten when they're firm, Hachiya - "peach-shaped" and eaten when they're soft. Both are quite similar in taste but have different textures.
Read MorePersimmon Yogurt Parfait
Perfect fall breakfast!
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