I have painted hongshi or hachiya, Japanese varieties of persimmon, so many times and each variety or change of light evokes a different feeling. I grew up with an astringent variety of persimmon in our backyard, probably Hachiya. A truly stunning tree as the leaves turn vibrant colours in autumn then, once the leaves fall, the miniature suns hang in winter, slowly ripening to a soft sweetness that is truly memorable. Patience is the key, wait way past the point where you think they are beyond their best and you will be rewarded!
I have a couple of very nice persimmon bread recipes I’m happy to share if you email me. They are a bit long and involved for a blog!
Fuyu, a non-astringent variety, often called a vanilla persimmon, you can eat just like an apple. Slice it instead of pear in yesterday’s recipe and it’s delicious. However I love to dice and roast it sprinkled with cumin and pepper, add it to couscous with pistachios, freshly chopped coriander and a little chilli.