
Recently, I wrote about being happy because it was Persimmon season around. Since then, I've had requests for even more Persimmon 411.
Betty is here for you, my people.
Stand no longer out on the porch in the bleak cold of fruit darkness. Step in to awareness and into the house of fruit where the warm orange glow of the persimmon hangs like a World Market Japanese lantern in the center of the room.
(This post also gives me an excuse to use some more of the pictures of persimmons I took too! Bonus!)
Around here there are two types of persimmons: the Hachiya and the Fuyu.
Be careful--like fraternal twin sisters they look somewhat alike, but are different in some important ways.
The Hachiya is heart-shaped, a little bigger on the top than on the bottom and is categorized as "astringent." Oh, she is indeed astringent" No doubt this term would have been inscribed below her senior picture as she stood posing for her picture in her cheerleader sweater that accented her bigger top half.
Unfortunately, though beautiful, this fruit is not friendly at all while it is young and shows no mercy should you dare approach it before it is ready. One bite of an unripe Hachiya and your mouth will pucker up, you will roll on the ground and pray for mercy. Unfortunately, this sister has sent many men and women to fruit convents and monasteries, swearing off all persimmons forever. It's a shame really, because later on in life, she does become sweeter and more palatable. Like many fruits/people all she needs is time, patience, and maybe some alcohol or or little carbon dioxide to soften up and become sweeter.
Ah, but Hachiya's twin sister, Fuyu! She's the round gal pictured above.
She might not have the body to be a cheerleader, but she is a cutie and so friendly too! (Think "Yearbook Staff.") She gets sweeter as time goes on, but is palatable at just about any time. What I like about this persimmon is that it is a true and honest fruit, not overly-sweet or cloying. It is not sappy, syrupy, nor overly sentimental. She signs the yearbook she helped design in an efficient way, but does not promise to keep in touch. She knows her season here is short and accepts that she will never be a wildly-popular fruit and, by golly, likes it that way.
So now that I have anthropomorphized this fruit, let's cut one open and look at the guts, shall we?
Stay with me now and focus. Preparing the persimmon is complicated.

Step One: Look longingly at fruit, admiring flower at top.
Step Two: Chop off flower and throw away.
(Or save for cruel Monday Morning Flower Blog Hoax.)
3) Slice up and eat. (I think you can handle that final step without a tutorial.)

Here's a persimmons tree that is about four blocks from our house. It is just along the street and as you can see, the owners have covered it with net, presumably to keep the birds from pecking at the fruit.
However, what is currently bugging Betty is that those fruits are ready to come off and be eaten! They speak to me each and every time I walk by and yet, they remain on the tree.
Have they been forgotten by the owners?
Have the owners become weakened by a mysterious mold infestation on their home and they are unable to pick the fruit?
Have the owners become too involved in running a meth lab in their suburban home that they no longer care about this fruit?
Is it not my civic duty to liberate these beauties?
I talk to HOB about this, clicking my scissors in the air and whispering "Its Harvest Time! It's Harvest Time!" and yet he shows, well, a lack of courage in this area.
Until he decides to help me in my fruit-liberation campaign, I shall continue purchasing persimmons in the stores and enjoying them for the short time they are around.
I hope you do the same!
Have a happy day!