There are two types of persimmons: astringent and non astringent. Or, as far as I’m concerned, yummy ones and nasty ones.

Astringent persimmons are shaped kinda like a heart but you can’t eat them until they’re super squishy, almost rotten. At that point you can either bake with them or scoop the meat out with a spoon and eat it.

The nonastringent variety (the yummy ones) are shaped like a baby pumpkin and have a delightful crunch and sweet spicy flavor. These persimmons can be eaten like an apple, or cut up for a fruit tray or in salads. Both versions are yellow-red to bright orange-red in color.

If you haven’t tried a persimmon I strongly suggest that you do so and now’s the time. Both varieties are currently in season but, I’d stick with the little pumpkin shaped ones commonly known as Fuyu or Japanese Persimmons.

My absolute favorite way to enjoy a yummy persimmon is to peel it, core it, slice it like an apple and toss it in a bowl with a little arugula and strips of prosciutto. Drizzle with olive oil and balsamic vinegar and you’re done, crazy easy and hella yummy!

In case you’re wondering, persimmons are a good source of manganese, vitamins A and C; they contain almost 4 grams of fiber and about 70 calories each.

So there you have it. Check ‘em out if you haven’t already. Do some Googling and find a recipe (here’s one for a Persimmon Margarita) or take the suggestion I made above. You won’t be sorry.