What Are Persimmons? And How to Use Them for Cooking | Eater
"The Brentwood, California farm is currently in the middle of its annual persimmon harvest; farm assistant Rachel Sullivan says watching the orchards change color and the fruit turn bright orange is the perfect welcome to fall. The operation grows multiple persimmon varieties — Sullivan highlights the aromatic, speckled Maru with its caramel-y, almost butterscotch flavor (which she likes with yogurt or cottage cheese) — and is experiencing strong interest this season, with inquiries outpacing supply and particularly growing demand for fuyus. Staff emphasize both the visual impact of the ripening trees and the fruit’s versatility, from fresh eating to drying and preserves." - Sylvio Martins
