The Persuasive Persimmon Graham Pie
Every fall I try to convince my husband that persimmons are one of autumn’s best treats. In turn, he reminds me that the most repugnant fruit that he’s ever eaten remains an unripe persimmon. For years we’ve been stuck at this impasse. Here’s the deal with persimmons. If you yank a hard, yellowish persimmon from its leafy branch and then immediately take a bite, you’ll experience the bitterest fruit around. Have some patience, wait until the orb has turned reddish-orange in color, has softened and maybe even fallen to the ground and you’ll taste a honeyed fruit like no other. How do I erase a bad food memory or, at the very least, persuade someone to give this berry another try? Persimmon pudding didn’t do the trick nor did persimmon tarts. No matter how beautiful or aromatic I made the offering, the memory of that acrid flavor lingered on. This year, though, I hit upon a winning combo, matching pureed persimmons with graham cracker crust. Maybe it’s the mild sweetness of the cookies or the …