Don’t you appreciate it when you get talked into giving something another chance, and that second time around turns out great?
Such was the case with reader Slammie and Hachiya persimmons. In a response to my Fuyu Persimmons post, Slammie had said she liked Hachiya persimmons more than Fuyu ones. I had eaten the former once before, not knowing that Hachiyas should be consumed when they’re very soft, and so got a mouthful of bitterness. But I decided to try them again, wondering how they compare to Fuyus.
