By October, it is undeniably autumn in the Northern Hemisphere. Indeed, the frost is on the pumpkin (whether it is or not, it’s always fun to say). The light is different; the air is cooler. Appetites change. Summer produce is a memory, but there are myriad fall vegetables and fruits to enjoy now.
One joyous example is the arrival of persimmons.
Recipes: Persimmon Salad With Glazed Walnuts and Feta | Lemon Garlic Roast Chicken With Squash
Some trivia on this fall fruit: There two types of note. Round, plump Fuyus are the kind you can slice and eat raw. Perfect for cool season salads, they can stand in for pears or apples.
Bright orange, pointy Hachiya persimmons are far too astringent to eat when firm, but when fully ripe, they can be eaten with a spoon or baked into a dark sticky pudding. They are also used to make the classic Japanese dried persimmon called hoshigaki. There are other varieties, all native to Asia, such as the luminous, sweet bulbous type favored in Italy called Rojo Brillante, eaten for dessert. And foragers know that wild persimmons, no bigger than a walnut, grow throughout the American South.
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The post This Lemony, Garlicky Chicken Is the Ultimate Fall Dinner appeared first on New York Times.
