A delicious right of fall in Louisiana is the “turning of the persimmons,” which miraculously happens every year beginning in October, when this fruit (that’s technically a berry) changes from a leaf green color to pumpkin orange.
Persimmons are native to China, where they’ve been cultivated over 2,000 years.
Louisiana does have native varieties, but gardeners tend to have better luck with orientals like Hana Fugu and Fugu, which are 7-10 times larger and have less seeds. Japanese varieties made their way to the U.S. in the 1800s, and grow well in the South and California.
Although persimmons are great baked in quick breads and cookies, I prefer them raw, and snatch up as many as I can during the season.