SAN FRANCISCO (KCBS)— Persimmon is a most unusual fruit, but now is the time of year that they’re in season. Besides enjoying them they also happen to have a fascinating history.
The most common variety that we find at the supermarket is a descendent from China. There’s actually an American persimmon grown on the East Coast that’s a little tough to deal with. It’s usually made into a persimmon pudding. The timber is so dense and so dark that it’s frequently used as a substitute for ebony like in the making of instruments.
The two most common varieties on the market now are the Fuyu persimmon is sort of shaped like a beefsteak tomato. It can be eaten when it’s very firm, as long as it has its wonderful orange blush, you should be fine. It could even have a hint of green on the stem end, but it’s fine.