Persimmons! If you have persimmons around, they’re likely one of two varieties: hachiya (sort of acorn-shaped) and fuyu (short and squat). You want fuyu persimmons for this: hachiyas are basically just used for baking, because they tend to be very astringent until they’re squishy and ripe (and at that point, they’re quite squishy). We’re after slices here.
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