It’s persimmon season! Which means I needed to consult with some California friends and the LA Times to figure out how to even set up an ingredient exploration.
The grocery store had some soft Fuyu persimmons (the flatter ones) and some hard Hachiya persimmons (the taller ones), so we got one of each and told the teenage cashiers we’d report back. Continue reading “Ingredient Exploration: Persimmon”