Real People Eat Local

Persimmons, both the native and Asian varieties, grow in the mid-Atlantic, and they ripen as the air turns cold in late fall. While they are no longer commonly found -- perhaps because they are difficult to ship ripe -- persimmons are worth a try. The sweet fruits can be eaten fresh, dried, baked or in sauces, and are high in vitamin C and protein.

The key to eating persimmons is to do it only when they’re ripe. They must be soft, almost mushy. If not, the fruit’s astringency will make you pucker and think there’s a cotton ball in your mouth! Different varieties ripen slightly differently. But, overall, ripe persimmons are soft to the touch, somewhat like a tomato, and the flesh inside is similar to a plum’s. They can be picked hard and ripened on the counter. After the first frost, they are even sweeter, as their starch turns to sugar.

Both Asian and American varieties grow well in Maryland and the surrounding area. The Asian varieties are larger and carry much smaller seeds than the American, Diospyros virginiana. Both can be eaten raw. They also make a superb sauce and can be used in a steamed pudding, especially nice with whipped cream at holiday time.