Last harvest of the Sonoma County season - Hachiya persimmons. An amazing year.
Best use: pick as late in the winter as possible, slice 6 mm thick via a mandoline, and dehydrate (11 hours, 135 degrees F (57 C). Then eaten like candy. Extra slices can be frozen in ziploc bags.
Ready for my dinner: #cachi, #kaki, #persimmon my 🧡 autumn fruit.
It's the national 🍑 of #Japan. They are usually in season between September& December #Fuyu #Hachiya, and are a good source of #potassium 🏃♀️🧡.
Moar persimmons. These are half the varieties I grow.
#persimmons #kaki #hachiya #saijo #fuyu #maru #tamopan #orchardlife