Persimmon Each

The persimmon is a fruit worth understanding. Eat it before it's ready and it's aggressively astringent. Wait until the skin is thin and the flesh has turned to a soft, jelly-like custard, and it's one of the most intensely sweet fruits of the cool season. That's the persimmon worth eating.

These are the classic elongated variety, deep orange, grown in Australia. Ready when they feel heavy and very soft to the touch, almost like a water balloon. Scoop the flesh with a spoon, blend into smoothies, bake into cakes, or eat straight from the fruit. They also dry beautifully into a concentrated, caramel-sweet snack.

Each is individually selected for size and ripeness. Leave them at room temperature for a few days to finish ripening. Patience is the only technique required.