— Eugene Johnson

I haven't, I don't do a lot of raw desserts and I haven't to date made one with persimmon, but I know, but I've certainly eaten persimmon and they, they're kind of particular people seem to like them or not like them. And I think it has to do with waiting for the different kinds to become ripe. So basically there are two kinds of persimmon that we see mostly, and if I'm pronouncing them wrong, please forgive me, but ou which are considered are called Japanese persimmon, but grown I think in North Carolina, in this country, they, when they're ripe, they're sweet, they're shaped more like a pumpkin and can be eaten. Those are the ones that can be eaten fresh. So for your raw desserts, that's what I would use. The hya of persimmon are tart and shaped more like an acorn. And those are the ones that are usually cooked before eating. So they are very tart until they're ripe and ver and they should be ripe and very soft. Um, they are thought of as baking persimmon and they, um, I think they pair well with cinnamon, nutmeg and all spice. Uh, the other ones, the fou are also tart until ripe, but they take a lot less time to get there and they're firmer in texture. So I would say since you're asking about a raw dessert, you wanna look at the fou persimmon, um, and you can let me know how it goes.