We tend to see a lot of Persimmons this time of the year. Heart-shaped and slightly more orange than a tomato, the two seem to share some resemblance. The taste, however, is more like a mango. The persimmon is best when it appears to be almost too ripe. At that point you can cut it into quarters and eat it, or cut it in half, scoop out the insides, puree and use the meat for smoothies, bake it in cakes and cookies, or add a touch to Champagne or prosecco for a fun seasonal Bellini. For recipe read here.