Chocolate persimmon is a lesser-known variety that is smaller than the Hachiya with a similar shape without the pointy end.

With extreme weather devastating many of the conventional fruit crops people are used to eating, some farmers and gardeners ...

made by drying large astringent persimmons. Production peaks in autumn, when visitors can view the fruit hanging like curtains on the eaves of private houses. The persimmons are dried in the sun ...

They provide nearly year-round interest and tend not to get too big ... the fruit will be orange and seedless. When ripe they are soft, but not squishy like the Hachiyas. Persimmons are ready ...

He pointed out that persimmons can be used in dishes that can also be made with other seasonal ingredients. “I just started thinking of dishes that I would use, generally speaking, a fruit that ...