09/28/2026
🍂 Meet the Hachiya persimmon: a fruit that rewards patience.
Persimmons have a remarkable food history. Across East Asia, people have enjoyed them fresh and dried for generations. North America has its own smaller native persimmon, long gathered and used by Indigenous communities. Different species, but a shared lesson: with some persimmons, knowing when to eat them is everything.
Hachiyas are astringent when firm. Take a bite too early and their tannins will make your mouth feel like it suddenly forgot how to make saliva. 😅 Let them ripen on the counter until they’re very soft, almost jelly-like. Then scoop out the sweet pulp and eat it by the spoonful, swirl it into yogurt, spread it on toast, or bake it into a fall dessert.
We have Hachiya persimmons at Wylie Urban Farm & Market today. Come pick up a few and let autumn do its thing. 🧡
📍 2315 E Stone Rd, Wylie, TX 75098
Friday hours: 9 AM–7 PM
