20 lbs of nice, fat little native persimmons. We don’t need no Fuyu or Hachiya to get down in A-town (not that we’d turn them away). Diospyros virginiana all the way. Yeah…

These little fellows were growing out in Tucker, GA at a car repair shop. A fellow there talked our ear off about topics far and wide, and was in love with persimmon bread. Our recipe unfortunately ended up tasting like spice cake and had no resemblance to anything with fruit in it.

Anyone got some good persimmon recipes? They’re delicious as is, but this dude really sold us on the bread. In his words, it’ll make you wanna slap your grandma, which I think is good.