I was pretty excited to get a Hachiya Persimmon the other day, having never had one before. Was I to eat it as is? Cooked? Baked?
It is a very lovely fruit to look at and I dug up a recipe that sounded perfect. No baking (often if using persimmons in baked goods it was suggested using baking soda to help cut the astringency) or roasting needed.
The cookbook I pulled it from was old enough that they were still calling avocado's Alligator Pears. How fantastic is that? After slicing it in half I scooped the fruit from the skin as I do with avocado. The flavor was mild and sweet while the texture was soft, almost like a canned peach.
I hope you enjoy.