It’s great when persimmons come into season, usually in May. I look forward to them arriving in the local fruit and vege shop. On Monday there was not one to be found! It is the end of the persimmon season.

Fortunately, a crate of them was just being unloaded onto the shelf in the supermarket nearby. They are a bit soft now at the end of the season, but just right for cutting in half and eating with a teaspoon. I like the sunburst pattern inside the cut fruit. The taste is mild and slightly sweet, like vanilla and mango maybe, but like nothing else, just a persimmon.

I put the cup-shaped skin out on the bird feeder, although I’ve heard that some people eat persimmons as you would eat an apple, skin and all.