The holiday season also happens to be persimmon season -- you can usually find them in US markets through December (I'm still seeing them at my Whole Foods and Trader Joe's). There a quite a few varieties of persimmons out there, but for this recipe it's best to stick to the "fuyu" persimmon, which is sweet, and are can be eaten while still a little firm. Fuyu persimmons are the ones that are squat and kind of doughnut-shaped (more like a doughnut peach, if you've come across those before).
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