A tray full of Hachiya persimmons...
Our tree is bountiful again this year. I picked these persimmons a bit early. They will get a richer color orange and then soft ("like a water balloon") so that I can use them to make cookies and persimmon bread. I also have been slicing them while they are still hard and drying them in my dehydrator. They make wonderful dried fruit.
I wish I had planted a Fuyu because I like to use those persimmons in fresh salads (you can eat Fuyus while they are still hard but Hachiyas are far too stringent to eat when hard). But there is room in our yard for an additional fruit tree, isn't there?
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