No fruit—or berry, if you want to get technical—demonstrates the virtue of patience more dramatically than the persimmon. So powerfully astringent is the unripe Hachiya variety, it’s a ...
Martha Stewart on MSN24y
How to Eat a Persimmon—and How to Know if Yours Is RipeYou'll want to make the most of these beautiful orange fruits that appear in the market in the fall and last through winter.
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