This past weekend, in my continuing quest to try new things in the food world, I encountered a curious fruit called a “Persimmon.”

Known to the ancient Greeks as “the fruit of the gods,” I am mildly ashamed to admit I’d never tried one.

The farmer introduced me to two varieties: “Fuyu” and “Hachiya” Persimmons. I opted for the “Fuyu” variant, which is often compared to an apple, best eaten while still firm (alternatively, the Hachiya should be consumed once it is soft). She further explained that a ‘pliable’ bloom (i.e. not brittle or hard) is a good indicator for a fresh Fuyu Persimmon, ready for consumption; she demonstrated with her thumb… something you can do at the Market or in the Produce aisle.

I cut the Persimmon as I would a snack-apple, starting by cutting out the bloom. After cutting the Persimmon into little wedges, I opted to remove the (edible) core, as I would an apple. There are no seeds, but it just had to go!

So what does it taste like? At first, it tastes like a very mild Apple. But the after-taste yields a wonderful sweetness of honey! If you are a fan of the “Honey Crisp” variety of Apples, but don’t mind something more mild, you’ll love these.

Note: Refrigerated, the little wedges are absolutely dynamite!

I am now a big fan of the yummy Persimmon, and I think you will be, too.

PHOTO GALLERY

Look for a pliable bloom, ensuring freshness.