Starting with fresh, tannic hachiya persimmons, you peel and hang them, massaging them gently occasionally for several weeks. In the end, you get a dense, chewy dried fruit that is unlike any other. I just started my first batch.
Sean Timberlake is a professional writer, amateur foodie, avid traveler and all-around bon vivant. DPaul Brown is a photographer and partner in culinary crime. We were married for realz in 2008, and live in San Francisco.