Have you noticed all the orange persimmons lined up in markets lately? They are so beautiful displayed in baskets or as part of a table decor. There are two main varieties of persimmon commercially available in the U.S. today: Acorn-shaped Hachiya persimmons are tart and chalky until ripe and the squat, tomato-shaped Fuyu persimmons are sweeter and can be eaten firm. Until recently I didn’t know what to do with them, or even if I liked them. But this bright and cheerful fruit makes light and tender smoothies, drinks, or tarts that dessert lovers will appreciate, I promise you! Here’s a selection of very promising recipes featuring persimmons, from some of our favorite food blogs.