Just as we’re mourning the end of peach season, a new crop of fall fruit ripens. Persimmons, which have an autumn appropriate hue, can be enjoyed raw, cooked, or added to a classic cocktail.
There are two varieties of persimmon readily available: the round, squat fuyu, a mildly sweet variety, and the astringent hachiya, which must be completely soft, even mushy, before they’re sweet enough to eat.
Looking to give your Old Fashioneds and Cosmopolitans a seasonal makeover? An easy addition of autumn’s tangerine-hued persimmon is what Mother Nature ordered.
This piece originally appeared on Liquor.com.