We’d be remiss if we let the fall pass us by without sharing a delectable recipe featuring persimmons. And with our love for grilled cheese, this seemed the perfect fit — thanks Joy the Baker!
Photo by Joy the BakerSweet and salty. Totally seasonal. Crisp and creamy. I mean… this sandwich has it all.
I used Fuyu persimmons. They’re the firmer of the two and I think they’re the most delicious. When ripe, they’ll be slightly soft and easily sliced. Pile up that bread! Fuyu persimmons won’t last long in the markets. We’ve got to get at this while we can!
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
