The persimmon (Diospyros Kaki) is native to China and traveled the Silk Road to the Middle East and the Mediterranean. There are two types of persimmons sold in the U.S. The large, round, dark orange variety, available at Middle Eastern markets, is often sold when hard and unripe. You should let the persimmon ripen at room temperature and eat it when it is soft. When it is ready, slice off the top and eat the flesh with a spoon. Or freeze it first, which gives the flesh the texture of a sorbet. (To enjoy them in this way, the Chinese sometimes let the fruit freeze on the tree.) At Chinese and Korean markets you will also find a smaller, flatter, light-orange persimmon, which is firm when ripe. Peel it and slice it for eating straight or for use in salads. Asian markets also sell dried persimmons, which may be eaten like any other dried fruit.
