|Hachiya persimmon tree on Shasta Road, Berkeley--Dec. 4th|
On barren branches
|Arch Street persimmon tree in early November|
|Tree in December with one half-eaten persimmon|
For one last persimmon treat, I reached for Fresh from the Farmer's Market by my friend Janet Fletcher. She suggests freezing persimmons and making a simple "ice cream" in the food processor. But smoothies are even more fun and much easier. She freezes two super-soft hachysas, then takes them out of the the freezer, softens slightly, removes the core, quarters them, and puts them in the blender with some brown sugar, or honey, buttermilk and vanilla. They make a fabulous thick smoothie, and with buttermilk, it's low-cal. Now's the time to buy (or pick) persimmons and load up the freezer.