The uglier they are, the better they taste. That's what my husband always reminds me about persimmons. I Love persimmons with a capital L. Truly. It is also one of the fruits that I can't wait for the season to arrive. It has a ephemeral season here so when they are out, I wait for a few days to pass to get to the real season then I scramble to stuff myself and my husband with the really ripe, squashed and quite ugly persimmons. I love eating persimmons that I chill in the fridge first, cut them in half and scoop out the soft flesh with a teaspoon. I don't really know what variety we get in Italy but if you see the orange-skinned delicate-looking ones that look like they are ready to explode, then that is the kind that I am speaking about. I did make a Persimmon and Yogurt Marsala Dessert once and it came out delicious but after that, I just concentrated on my persimmon scooping activity to enjoy the fruit without any other ingredients involved.
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