Behold the persimmon; a curious little orange fruit that’s been popping up on menus all over town. It's in season for just a few months in late fall/early winter, and there are two common varieties seen – the squat Fuyu and the teardrop-shaped Hachiya. Both offer a dazzling sweetness that’s also versatile. “I like persimmon because it's unique and adaptable. I can manipulate how I use it to pull out specific qualities, such as sweetness, astringency, texture, etc,” says Eden Hill chef Maximillian Petty.