I always like the Apartment Therapy “good question” posts, so I thought I’d post one of my own. My family back in Olympia has a persimmon tree, and we’re pretty sure it’s of the Hachiya (not the Fuyu) variety. Anyone got suggestions for what to do with a dozen or so Hachiya persimmons? They’re really lovely.
At Thanksgiving, we combined the pulp of a really ripe persimmon with some whipped cream and ate it parfait style. But surely there are other ways to make use of this sweet, vaguely tropical fruit. Any ideas?