Persimmon biscuits
Posted on 23 June 2008 under Baking Recipes
Of the fruit, there are two distinct types. The non-astringent variety, which is flat and almost boxy in shape, can be eaten while it is still as crisp as an apple. The astringent type, however, which looks more like an acorn-shaped tomato, contains tannic acid, and must ripen fully, until the flesh is jelly-like and very sweet, before it can be eaten.
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