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The Persimmon Paradox: Two very different fruits, same sweet flavor
The Persimmon Paradox: Two very different fruits, same sweet flavor

How confusing can one fruit be? Persimmons come in two very different packages, yet fortunately share the same sweet, honeyed flavor. One type of persimmon, the Hachiya, is acorn-shaped and needs to be almost melting in texture before you eat it. Taste too early and you’ll come away with a mouth full of tannin. The other type, the Fuyu, is smaller and flatter, but can be eaten when it is rock-hard and still be absolutely delicious. Left at room temperature, it, too, will soften to custard. (As my favorite persimmon farmer, Jeff Rieger from Penryn Orchards, will surely point out, even this is oversimplifying a complex family – there are several different specific varieties...

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