Persimmon

Fuyu-type persimmons can be eaten while firm, like an apple. Astringent types, such as Hachiya, should be very soft and almost jelly-like; an unripe one can leave your mouth feeling dry and puckered.

Yes: wash it well, then eat the skin and flesh together, or peel it if you prefer a softer texture. Remove the leafy top and any seeds you find.

Leave it at room temperature in a paper bag with a ripe banana or apple; the fruit releases ethylene, which helps it soften. Check it daily, especially if it is an astringent type.

Keep firm persimmons at room temperature until ripe. Once soft, refrigerate them and eat within a few days; very soft astringent persimmons can also be frozen, then spooned out after thawing.

Slice firm persimmons into salads with rocket, nuts and a sharp dressing, or add them to porridge and yoghurt. Very soft persimmons are good puréed into cakes, quick breads or a smoothie.

Its sweetness pairs well with sharp or savoury flavours: try it with citrus, ginger, cinnamon, blue cheese, cured ham or toasted nuts. A squeeze of lemon helps balance a very ripe fruit.

Use ripe, mashed persimmon in place of mashed banana or apple purée in quick breads and muffins, but expect a sweeter, more delicate flavour. If the recipe relies on firm fruit pieces, use pear instead.