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Byline: Jane Snow
Q: My husband brought home two persimmons and I have no idea what to do with them. They are orange in color and about the size of a tangerine. _ K.M.
A: The persimmons sold in supermarkets are not the astringent, sour fruits that old-timers turned into jam. Most cultivated persimmons are lusciously sweet. Wait until they are soft and ripe, with no trace of yellow on the skin. Then eat them out of hand or combined with other raw fruits in a fruit salad. Cooking sweet persimmons ruins the texture and flavor, according to Elizabeth Schneider, author of Uncommon ...