Fall Fruit

I miss the muscadines and am impatiently awaiting citrus, but in the meantime we have this lovely local fruit that looks just right for fall: the persimmon.

They're native to this area, or at least one variety is. But I gotta warn you, if you pick or buy one of the native variety (their ends are pointy unlike the one pictured above), be sure and wait to eat it until it's soft as jelly. An unripe native persimmon is extremely astringent. If you don't know what that is like, imagine licking a stick of deoderant. 

On the other hand, the non-native variety with the rounded end can be eaten when they're still quite firm. Both types are sweet without being at all tart - much more like a banana than a mango. native Americans ate them raw and also cooked with them; in fact the the word "persimmon" comes from an Algonquin word meaning "dried fruit." There are recipes galore for persimmon jam, pie, tarts, etc.  But I really like them best peeled and either sliced or chopped and put into a salad. They add a nice color and flavor. You can find them at the farmers markets or at Ward's - our local grocer.