A fruit that tastes like honeyed sunlight, persimmons don’t get much attention in the US. This is likely because people are intimidated or the fruit does not fit their culinary heritage. In this piece, I want to dispel myths about persimmons and convince you to consider them as part of your choices.Imagine walking through a crisp autumn or winter orchard, where trees are heavy with bright orange fruits that look like tomatoes or small pumpkins. I’ve always loved that sight; it feels like pure fall magic. These are persimmons, one of my favorite seasonal fruits that capture the cozy feeling of cooler weather. They grow in many places around the world and come in a few main types, each with its own charm. Back in Italy, where I was born, they were a staple on my mother's kitchen counter.The Fuyu variety, which I fondly call ‘Crunchy Fuyu,’ is round and squat, almost like an apple. I enjoy eating them while they’re still firm and crisp. The Hachiya, or ‘Custard Hachiya,’ is more acorn-shaped and needs to ripen fully until it’s soft and custard-like inside. I’ve learned not to bite into one too soon! There’s also the American persimmon, which is smaller and wilder, often found in forests. According to Upland Brewing Co., persimmons are a unique and somewhat rare fruit, which makes their distinct and concentrated flavor feel especially special when I find them. What I love most about persimmons, besides their beauty, is their remarkable taste. They have a honey-like sweetness with hints of cinnamon and apricot. When the days get shorter, they make everything feel warm and comforting.Read Full Show Notes Content HereMore PodcastsProduced by SimVal Media Group, USA

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