I love the taste of persimmons. I grew up with Fuju and Hachiya persimmon trees outside my house and always look forward to persimmon season. The Fujus are eaten when the fruit is firm, they are a super fun addition to salads or just cut up with cheese as a snack. Hachiya persimmons are only meant to be eaten when the fruit is soft. Once they are at peak ripeness they are wonderful for cooking and baking as they give a delicious creamy texture to any recipe. 

To continue reading about this recipe and get all the ingredients, join my Newsletter below!