Local food aficionados interested in trying out some of the elusive American persimmons should head out to Terrain in Devon and Andiario in West Chester, writes Alexandra Jones for The Philadelphia Inquirer.
The American persimmons – known under its botanical name as Diospyros virginiana, or “food of the gods” – is the largest berry in the world and grows throughout the Mid-Atlantic.
This unique fruit has a syrupy-sweet and complex taste and a thick, jam-like texture. It can only be eaten ripe, though, as otherwise it produces a bitter taste.
The fruit ripens all throughout the fall, but only provides a small daily yield. This is why it is not cultivated commercially. So the best chance to try one is to head to one of the restaurants that have it on their autumn menu.
Andiario, for example, serves the fruit whole, alongside raised trout grilled over juniper branches. He follows up the meal with a dessert of persimmon gelato.
“The gelato is fantastic – a true expression of what a persimmon is,” said chef Anthony Andiario. “It keeps that unique texture of the persimmon and that mouthfeel.”
Read more about American persimmons in The Philadelphia Inquirer here.