The very special chocolate persimmon. These get their name from the brown color the inside turns when ripe. Persimmons will give you the best experience when they are mushy. When the fruit is firm the taste will be unpleasantly astringent. Once the fruit gets squishy to touch the inside will melt in your mouth with a warm brown sugar and cinnamon spice flavor. These are truly magical 🥹 I am waiting for the rest to fully ripen before I do the recipe with these but I couldn’t wait to share how ep

Have you ever tried a chocolate persimmon?! These are so cool. They have a natural alcohol that causes the inside to turn brown. Each one I had turned a different level of brown which is fascinating. I really wanted to make a fall looking dessert so I baked the persimmon with butter and then broiled it uncovered with honey. Persimmons make a natural jelly when cooked that I used to garnish the plate with 😍 Also adding a candied sage leaf, grass fed butter with honey & vanilla, and of course car