Comments on: Fuyu Persimmons http://blogs.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/ Culinary Rants & Raves from Bay Area Foodies and Professionals Wed, 08 Feb 2012 19:41:57 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Denise Santoro Lincoln http://blogs.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/comment-page-1/#comment-120857 Denise Santoro Lincoln Wed, 16 Nov 2011 16:00:19 +0000 http://blogs.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/#comment-120857 Hi Vaylon -- Thanks for the comment. I'm not familiar with the Southeastern variety. Good to know! Hi Vaylon — Thanks for the comment. I’m not familiar with the Southeastern variety. Good to know!

]]> By: Vaylon Kenadell http://blogs.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/comment-page-1/#comment-120780 Vaylon Kenadell Wed, 16 Nov 2011 05:42:27 +0000 http://blogs.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/#comment-120780 "Contrary to popular belief, only one type of persimmon is astringent when unripe -- the Hachiya persimmon." This is not entirely correct: the American Persimmon, native to the Southeastern part of the United States, is also astringent when unripe. “Contrary to popular belief, only one type of persimmon is astringent when unripe — the Hachiya persimmon.”

This is not entirely correct: the American Persimmon, native to the Southeastern part of the United States, is also astringent when unripe.

]]> By: Hachiya Persimmons | Bay Area Bites http://blogs.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/comment-page-1/#comment-10838 Hachiya Persimmons | Bay Area Bites Sat, 13 Dec 2008 19:00:46 +0000 http://blogs.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/#comment-10838 [...] a month ago, I wrote about Fuyu persimmons, which are one of my favorite fall fruits. This week, I'd like to extol the virtues of the Hachiya [...] [...] a month ago, I wrote about Fuyu persimmons, which are one of my favorite fall fruits. This week, I’d like to extol the virtues of the Hachiya [...]

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