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  • Persimmons

     

     

     

     

    I got 2 persimmons and was dying to use them. I did a little research on them (aka google) and found that there are 2 types. One is a french and the other japenese. The french kind you eat when it is soft and super ripe. The other commonly Fuyu is eaten firm. This is what the Boston School of Cooking said:

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