It’s October and persimmons are here!! Persimmon season in California starts in late September and goes all the way through December. It feels like the orange colored fruit is specially made for Fall. It is bright orange and round in shape just like a pumpkin. If you have never tasted a persimmon this is the time to try them. There are two distinct varieties of persimmons – the Fuyu which is the small, flatter fruit that is eaten like an apple. They are sweet, mild, and rich. People describe it as “honey-like”. Its texture is similar to an apricot and its skin is a bit tougher than an apple. You can add them to a green salad, or breakfast cereal, or frozen to add in your smoothie. You can bake them in a pie just like apples. The Hachiya variety must be ripened to almost a pudding. You can find many ways to use these , although our favorites has to be in jams, pancakes, persimmon bread and the best yet...persimmon cookies. Persimmons may keep for months if stored in a dry, dark, cool place. Stop by any of your local Farmers’ Market and you will soon see lots of persimmons throughout the coming weeks.