Set the scene: fall farmers' market – on the prowl for new and exciting seasonal fruits. What's that unripened orange tomato doing next to the pumpkins and gourds? It's a persimmon – a sweet melon-like fruit whose worldwide appeal is slowly working its way (and magic) into the American kitchen.
The Pleasures of Persimmons in Fall from The New York Times
Photos by Fred R. Conrad
Molly Hannon is a freelance writer with a big appetite for all things food. She has written for the New York Times, NPR's Berlin station, GRIST, La Cucina Italiana, Wine Enthusiast, Gambero Rosso, TimeOut, Hemispheres, Fork Magazine and the Daily Beast. A native of Virginia, she spent the last three years traversing Europe sipping, sampling and occasionally overindulging.
Molly's writing focuses on food's cultural influences, narratives and literary legacies -- how they shape civilization and bring us together.
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