i’m sure you already know that it’s persimmon season! my house (and most korean homes) are filled with them this time of year.
we eat two kinds…i’m sure they have “official” names…but i’m calling them the asian kind (left) and the american kind (right).
the american version is more squat in shape and eaten firm. my mom peels and eats these all day long like apples.
my favorite is the asian kind which is left out to ripen and eaten when the insides are soft and mushy.
i usually just pop a ripe one into a bowl and dig in with a spoon but the other day, i learned that this “mush” makes a delicious jam for my morning toast 🙂
so sweet and yummy…like honey! they are also good frozen- they turn kind of slushy and are a fun healthy dessert 🙂