Fall is on its way, and that means loads of delicious seasonal fruit will soon be available. First up are persimmons, available from Arata Farm and Twin Girls Farm. The fruit is edible and delicious in its firm state, but many believe that the best flavor is achieved when the fruit is able to rest a bit after harvest to develop a softer texture.

Commercially, there are two main types of persimmons: astringent and non-astringent.  Astringent persimmons contain very high levels of tannins and therefore should not be eaten before fully ripened. The Hachiya variety of persimmons sold by Twin Girls are the most common type of astringent persimmon. Non-astringent persimmons are not entirely free of tannins, but they have much lower levels than the astringent varieties and can be enjoyed when firm or when more mature.

The non-astringent persimmons available at Arata’s stand (pictured) are nice and firm, and I’ve been enjoying them all week long, eaten whole or cut into wedges. Twin Girls’ Hachiyas are much softer and are also delectable. Both varieties are delicious and ready for tasting at MCM! Check out these great suggestions of five interesting ways to eat this unique fruit, including everything from salsas to margaritas.