Our Fave September Produce and What To Do With It

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© iStock / Getty Images Plus / Marina Karavaieva

Persimmons

Persimmons are not as omnipresent a fruit as apples and oranges, but they are officially in season and will be through the month of January. They come in two varieties: Hachiyas and Fuyus, with pale yellow to deep red-orange skin; their size can vary, but they're generally no larger than 3.5 inches (~9 cm) in diameter and may be round, heart-shaped or pumpkin-shaped. The most important thing to keep in mind is that they are best consumed at peak ripeness, when they have a sweet, rich, complex flavor that almost tastes honey- or caramel-like. If unripe, however, they will be unpleasantly bitter. Often enjoyed as a snack, they can be eaten raw or roasted, or used in pastries and desserts.

Cooking ideas: Chopped or sliced raw and tossed into smoothies, breakfast parfaits, oatmeal, yogurt and salads; baked into pies or pastries; chopped raw and added to salsa; roasted and sprinkled with warm spices and vanilla for a sweet dessert; chopped and cooked into curries or pasta; sliced and served in a sweet and savory grilled cheese.

Try our recipe: Sweet & savory chicken curry with seasonal persimmons