Persimmon

Today I walked by IXIA on Market Street and they have, as usual, two beautiful arrangements in the window. One of the wonders today featured persimmon branches filled with gorgeous ripe fruit. This post, is a nod to Gary Weiss, the proprietor, who makes art out of branches, leaves, and flowers, and offers us, the passers-by, a new arrangement every week or so through his dramatic window pieces.

I've only been eating persimmons for the last ten years or so and now they are such an essential part of my fall food habits. I usually begin collecting hachiyas in early November so I can turn the luscious soft fruit into persimmon pudding. But before that, if we are lucky, our fruit bowl is filled with crisp fuyus until they are no longer crunchy, but slightly soft and sugary.