In November the persimmons are ripe on my tree. This year I picked 33 persimmons. The squirrels? They had twenty? Maybe more.
I have Fuyu persimmons, which can be eaten like an apple.
Or mixed into salads, with
other autumn fruits.
They can be sliced and placed in the oven,
at a very low temperature until dried.
The pulp of very soft persimmons can be baked in a cake. The recipe for this one is from the Chez Panisse cookbook.
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