We couldn't bear to let the short season for these underappreciated fruits -- brown-sugar-sweet persimmon and bracingly tart quince -- pass without gathering our favorite recipes and sharing them with you.
Unlike its relatives the apple and the pear, quince is often too hard and sour to eat raw. When cooked, the fruit becomes soft and pleasantly tart. Look for large, firm fruit with yellowish-white flesh. Store quince in the refrigerator, wrapped in a plastic bag, for up to two months.
Hachiya or Japanese persimmon are the most widely available variety in the United States. They are large and round, with a slightly elongated, pointed base. If unripe, hachiya are very astringent. Once ripe, they have a smooth, creamy texture and a tangy sweetness.
Fuyu persimmons are smaller than hachiya -- they resemble a small tomato or acorn. Look for fruit that is plump and firm, with smooth, glossy skin.
Ripen and Store Properly
To ripen persimmon, place fruit in a punctured brown paper bag and keep at room temperature. Store ripe fruit in the refrigerator for up to three days.
Salads and Hors d'Oeuvres
MORE FROM EPICURIOUS.COM:
Recipes & Menus
Epicurious.com's portfolio of dishes for all seasons, cuisines and occasions
The Epicurious Editors' Blog
Food News and Views From All Over
Delicious menu guides for the busy work week
Epicurious Technique Videos
See better approaches to preparing your meals
Assorted galleries featuring pictures and recipes from Epicurious.com