It can be hard to decide what to do with persimmons. They aren't as versatile as, say, bananas or fresh berries, but used correctly, they are fantastic.
Once the skin on your hachiya persimmons is black, and the insides are as soft as jelly, combine the flesh with sugar, black tea, and fresh lemon juice. The black tea adds a malty flavor and subtle astringency which cuts through the otherwise sweet dessert.
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