Right now on persimmon trees in yards all over the Bay Area there’s fruit ready to be picked. It’s probably wise to pick now and let them ripen inside to outwit the birds who know a tasty treat when they see one. Use them in salads, or dry them and enjoy all winter. Vegetarians in Paradise is loaded with information about persimmons, or try TV chef Joanne Weir’s recipe for a colorful, seasonal salad. My new persimmon pudding recipe is here.
PHOTO: Persimmon pudding with soy ice cream. From top right: Hachiya persimmon, Fuyu persimmon, dried persimmon slices.