{"id":2036,"date":"2013-12-30T09:22:00","date_gmt":"2013-12-30T09:22:00","guid":{"rendered":"http:\/\/bostonzest.com\/?p=2036"},"modified":"2013-12-30T09:22:00","modified_gmt":"2013-12-30T09:22:00","slug":"persimmons-perk-up-winter","status":"publish","type":"post","link":"http:\/\/bostonzest.com\/?p=2036","title":{"rendered":"Persimmons Perk up Winter"},"content":{"rendered":"

A regular supply of fuyu persimmons<\/a> has been arriving in our Boston Organics<\/a> orders, and we enjoy the bright color and flavor they bring to the winter fruit scene.<\/p>\n

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They look wonderful sitting on the kitchen counter or on a tray of cheese and nibbles while they ripen to our favorite degree of tenderness. While some people say you can eat this type of persimmon when it is crunchy like an apple, we prefer it to be a bit softer.<\/p>\n

Prep Tip!<\/span><\/strong><\/p>\n

I found a trick to prepping them for our fruit tray. If you turn the flower side down (that green you see on top is the remains of the persimmon flower), you can cut the fruit into wedges and simply lift the pieces away from the flower and stem. <\/p>\n

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Here's a picture of an American Persimmon Flower from English Wikipedia<\/a>. This is one fruit that keeps its flower to the very end.<\/p>\n

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