The 2008 persimmon season is peaking in South Australia. The above Riverland-grown fruit were purchased at the brilliant Sunday morning Adelaide Showgrounds Farmers Market. I first fell in love with persimmons in Turkey where they are known as ‘cennet meyvesi’ (‘heaven fruit).
Whereas persimmons sold in Turkey are largely astringent and sold very ripe, soft and squishy, I’ve only seen hard, non-astringent fruit in Australia.
Although hard non-astringent fruit are delicious to eat, I prefer softer persimmons and have a basket full ripening in the dining room.