Persimmons (not to be confused with the crunchier Fuju...) are now in season. Buy them when they feel like a soft boiled egg cracked into your palm - soft and saggy. Cut them open and scoop out the running flesh with a teaspoon.

Or use them as a sauce over Greek yogurt, with maple syrup for extra sweetness, or another fruit, like a baked apple. It's hard to say whether they have much flavor. But their color is heart lifting these gray days. The best sources for them - perhaps because the clientele understands the condition they should be sold in - are Middle Eastern and Asian markets.