Four Kaleidoscopes

One of the best things about autumn is produce: crisp apples, juicy tomatoes, and all kinds of squashes. This is the perfect time of year for persimmons. There are basically two kinds of persimmons: Fuyu and Hachiya. Fuyus persimmons are short and fat – like bright orange donuts. They’re very sweet and can be eaten while still firm. Hachiya persimmons are longer and thinner, like Roma tomatoes. But if you eat a firm Hachiya, you’ll instantly regret it. Unlike other fruits that are sour when unripe, Hachiya persimmons are astringent. They make your mouth feel dry and furry. I’ve read eating too many unripe persimmons can cause digestive issues, but it’s hard to imagine that happening. The moment you take a bite of one, you’re going to want to spit it out. Got it? If your persimmons are long and thin, wait until they're soft before eating. Or you could avoid them altogether. More persimmons for me!