The Hachiya, shown here at the Asian Supermarket in Baton Rouge, is an astringent persimmon that can be eaten raw when they are ripe and almost gelatinous. Their flesh flavor is sometimes described as being honey- and custard-like. Photo by V. Todd Miller/LSU AgCenter
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October 11, 2022
The persimmon: A bitter, then sweet autumn treat
If you happen to be taking a walk in the all-too-brief temperate weather of October in Louisiana and stumble upon a tree with wide leaves and beautiful, yellow-orange fruit, don’t think about picking one and taking a bite. You will be in for a bitter disappointment.
