SEEING-TO-BELIEVE
Head Chef
why they are often black inside?
I dislike the texture too. That's why I said they might be okay as an ingredient. I would try, if I had a free source of persimmons.I don't like them at all - it's the texture that puts me off, not so much the taste.
We have two persimmon trees, but we just let the fruits drop off, nobody eats them. The bright orange colour of the leaves, in Autumn, is quite a pretty sight though.
This is what it says on Wikipedia, but I don't know if this is relevant to your persimmons:why they are often black inside?
There is a third type, less commonly available, the pollination-variant non-astringent persimmons. When fully pollinated, the flesh of these fruit is brown inside—known as goma in Japan—and the fruit can be eaten when firm. These varieties are highly sought after. Tsurunoko, sold as "chocolate persimmon" for its dark brown flesh, Maru, sold as "cinnamon persimmon" for its spicy flavor, and Hyakume, sold as "brown sugar", are the three best known.